There’s something about a coffee cake that makes it feel like home. It’s the perfect combination of sweet and savory, with a crumbly topping and a soft, moist interior. And when you add blueberries and cream cheese into the mix? Well, that’s a game-changer. Blueberry Cream Cheese Coffee Cake is the kind of treat that will have your kitchen smelling like a bakery and your heart feeling warm.

I first tried this cake on a lazy Sunday morning. We were having a family brunch, and I wanted something simple yet special to serve alongside the coffee. I had some fresh blueberries on hand, and the idea of adding cream cheese just seemed like the perfect twist. Let me tell you, it did not disappoint. This cake is sweet, tangy, and incredibly moist—just the right amount of richness to make you want a second slice (or maybe even a third!).

Why You’ll Love This Blueberry Cream Cheese Coffee Cake

Rich and creamy: The cream cheese filling adds a smooth, tangy contrast to the sweetness of the cake and blueberries.
Soft and fluffy: This coffee cake has a light, airy texture that practically melts in your mouth.
Packed with flavor: The burst of fresh blueberries in every bite takes this cake to the next level.
Perfect for brunch or dessert: Whether you’re serving it to guests at brunch or enjoying a slice with your afternoon coffee, this cake is always a hit.
Easy to make: Despite how fancy it might look, this cake is surprisingly simple to make, with just a few ingredients and minimal effort.

What You’ll Need to Make It

Here’s everything you’ll need to make this amazing Blueberry Cream Cheese Coffee Cake:

For the Cake:

2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk

For the Cream Cheese Filling:

8 oz cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 egg

For the Topping:

1/2 cup granulated sugar
1/2 cup all-purpose flour
1/4 cup unsalted butter, cold and cut into small pieces
1 teaspoon ground cinnamon

For the Blueberries:

1 1/2 cups fresh blueberries (or frozen if fresh isn’t available)

How to Make Blueberry Cream Cheese Coffee Cake

Making this cake is a breeze. Here’s how to do it:

Prepare the Cream Cheese Filling:

In a medium bowl, beat the softened cream cheese with sugar and vanilla extract until smooth.
Add the egg and beat until fully combined. Set the mixture aside.

Make the Cake Batter:

Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round or square cake pan.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add the softened butter, eggs, vanilla extract, and milk. Mix everything together until just combined. The batter should be thick and smooth.
Pour half of the batter into the prepared cake pan, spreading it evenly to cover the bottom.
Carefully spoon the cream cheese mixture on top of the batter, spreading it evenly.
Add the rest of the cake batter on top of the cream cheese layer, spreading it out to cover the filling. It doesn’t need to be perfect—some cream cheese can peek through!

Add the Blueberries:

Sprinkle the fresh blueberries evenly over the top of the cake batter. Don’t worry if some blueberries sink a little into the batter—that’s part of the charm!

Make the Crumb Topping:

In a small bowl, mix the sugar, flour, and cinnamon together.
Cut the cold butter into small cubes and add it to the dry ingredients.
Using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture forms crumbly, pea-sized bits.
Sprinkle the crumb topping evenly over the cake and blueberries.

Bake the Cake:

Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center of the cake comes out clean (a few moist crumbs are okay). The top will be golden brown and the house will smell incredible!
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

How I Like to Serve It

This Blueberry Cream Cheese Coffee Cake is best served at room temperature or slightly warm. Here’s how I love to serve it:

With a hot cup of coffee: Nothing beats the classic combination of coffee and cake, especially when the cake is this rich and flavorful.
For brunch: If you’re hosting a brunch, this cake makes a perfect centerpiece alongside fresh fruit, eggs, and some bacon or sausage.
For dessert: Top a slice with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.

If you’ve got a few extra blueberries, throw them on top for a pop of color and a little extra freshness!

Tips for the Best Coffee Cake

Don’t overmix the batter: Overmixing can lead to a dense cake, and we want this one to be light and fluffy. Mix until just combined.
Use room temperature ingredients: Make sure your cream cheese, butter, and eggs are at room temperature. This helps everything come together more smoothly and creates a better texture in the cake.
Frozen blueberries work too: If fresh blueberries aren’t available, you can use frozen. Just make sure to gently fold them into the batter without thawing them to prevent them from bleeding into the cake.
Check for doneness: Ovens vary, so start checking the cake after 40 minutes. If the top is golden and the center is set, it’s ready to come out!

Storing Leftovers

If, by some miracle, you have any leftovers (I doubt it), here’s how to store them:

Room temperature: This coffee cake will keep well at room temperature for up to 2 days. Just cover it with plastic wrap or store it in an airtight container to keep it fresh.
Fridge: If you want it to last longer, store the cake in the fridge for up to 5 days. Just make sure to bring it back to room temperature before serving for the best texture.
Freezing: You can freeze this cake for up to 3 months. Wrap individual slices in plastic wrap and then place them in a freezer-safe bag or container. When you’re ready to enjoy it, let it thaw at room temperature.

A Sweet Memory

I first made this Blueberry Cream Cheese Coffee Cake for a Sunday brunch with my family. The weather was perfect, and we were all sitting outside enjoying the morning. I had just baked the cake, and as I brought it to the table, everyone’s eyes lit up. The golden crumbs, the juicy blueberries, and that tangy cream cheese filling—each bite was better than the last. I think it’s one of those recipes that makes everyone pause and savor the moment.

This cake has since become a favorite for special occasions, cozy mornings, and random cravings. It’s one of those recipes that you’ll keep coming back to time and time again.