Streusel Topped Blueberry Cream Cheese Coffee Cake is a magical way to start the day! Crumb cake for breakfast pretty much guarantees a good day! Do you agree?
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My mom loves blueberry desserts since I have a freezer full of blueberries I decided to try a blueberry version of a cake similar to my Raspberry Streusel Cream Cheese Coffee Cake.
The base is a soft and buttery cake layer. It’s topped with a ribbon of sweetened cream cheese, then blueberries. Finally, a buttery, crunchy crumb topping finishes this coffee cake.
It’s a decadent cake and very pretty to look at. If you prefer not overly sweet cakes, this is the cake for you. Streusel Topped Blueberry Cream Cheese Coffee Cake makes a great coffee cake for this reason.
I would serve this cake with coffee for brunch. As well, it would make a great dessert cake after dinner. My friends fought over the last piece when I took it to a party. It really is moist and delicious!
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Streusel Topped Blueberry Cream Cheese Coffee Cake Tips
- First of all, I recommend using real butter.
- For the Greek yogurt, you may substitute buttermilk or sour cream.
- Additionally, you may use fresh or frozen blueberries.
- As well, you may add 1/2 teaspoon ground cinnamon to the crumb topping.
- You may also, use brown sugar instead of the granulated sugar for the streusel (crumb) topping.
- Also, you can substitute strawberries, raspberries, blackberries, or peaches for the blueberries.
- Finally, I use 9-inch springform pan from this set. You can use the 8-inch pan, but the cake will need to cook longer.
Please keep in mind that nutritional information is a rough estimate and can vary based on products used.
Streusel Topped Blueberry Cream Cheese Coffee Cake
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- 1/3 cup granulated sugar
- 1/2 cup all-purpose flour
- 3 tablespoons butter cold and either cubed or grated
Cream Cheese Filling
- 8 ounce cream cheese at room temperature
- 1/4 cup granulated sugar
- 1 teaspoon vanilla
- 1 large egg
- 1 and 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup butter at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup Greek yogurt
- 1 cup blueberries fresh or frozen
- Preheat your oven to 350 degrees.
- Line the bottom of a 9-inch springform pan with parchment paper then grease the paper and the sides of the pan with butter or cooking spray.
- Cut in the butter with a fork or pastry blender until crumbly.
- Refrigerate until ready to sprinkle on top of the cake.
Cream Cheese Filling
- In the bowl of an electric mixer, beat cream cheese and granulated sugar until smooth about 1 minute.
- Add vanilla extract and egg. Beat for another minute. Set aside.
- Sift the flour, baking soda, baking powder, and salt together.
- In the bowl on an electric mixer cream butter and sugar until light and fluffy.
- Add eggs and mix until very light in color and fluffy 2 to 3 minutes.
- Add vanilla and yogurt and continue beating until very creamy about another minute.
- Turn the mixer to low and add the flour. Do not overmix.
- Pour the cake batter to the springform pan.
- Spread the cream cheese mixture gently over the top.
- Spread the blueberries over the cream cheese.
- Sprinkle the streusel mixture over the berries.
- Place the springlform pan on a baking sheet (to catch any leaks) in the middle of the oven.
- Bake at 350 degrees F for 50 to 60 minutes or until wooden pick inserted in the center comes out clean or with dry crumbs.
- Allow cake to cool on the counter top 45 to 50 minutes before releasing the springform pan.
- Store in the refrigerator 4 to 5 days.
Cut back on the sugar! 1/2 cup of brown sugar will Do the trick! Plus it’s more healthier 😊
Melissa Peltier says
I am in the process of making this right now! So far everything has been going just fine! Although, I don’t have a Springform pan so I am using a cake pan. I sure hope that it turns out in there because this coffee cake looks luscious 😋😋😋
Jessa Thomas says
I baked this today and the taste is delicious, but it didn’t turn out the way it was supposed to. It was like the cream cheese filling all slid to the center and pushed the cake batter outwards to the edges. Also, the streusel topping just sort of…melted. Still delicious but just strange! Any tips are appreciated.
Barbara Giacomelli says
In the ingredients for the streusel it says 1 large egg Cake, I’m sorry, I don’t understand. What is an egg Cake/
Hey Barbara, it’s corrected now
This is an AWESOME AND DELICIOUS cake! Easy and sooooo wonderful!
Fancy Pantaloons says
Dangerously delicious! We did our annual blueberry-picking hike in the mountains and I wanted something special before I froze the rest. Found this recipe and it didn’t disappoint. I, too, almost over baked it because it was still ‘jiggly’. I replaced the yogurt with real buttermilk from our local dairy, and added lemon zest, and I couldn’t find my cheesecake pans so I used an angel food pan with removable bottom. Worked great. Great with coffee, and definitely would be nice for a formal tea.
Thanks so much for your kind words. Happy you liked it. I almost ate the whole cake myself, took it to neighbors so I wouldn’t finish it off and they fought over it 🙂
I found the cake to be a bit dry but it had a great flavour! I used a full teaspoon of pure vanilla extra. The batter was really thick. Next time I will add a third cup of milk to the recipe for moist cake.
It’s possible you over-cooked it, the cream cheese in it is deceiving when testing for doneness since it stays quite ‘jiggling’ in the center when the cake is actually done. Be careful of getting the batter too thin as the cream cheese mixture will sink to the bottom.
Now that I think about it, I think I did over bake it because the cream cheese was jiggly. Next time, I’ll reduce the baking time.
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