Sweet summer blueberries, cream cheese and a hint of lemon zest make this Blueberry & Cheese Coffee Cake the perfect summer treat to go with your morning coffee.
One berry. Two berry. Pick me a blueberry…
We always look forward to this time of year when Paul’s neighbors come home from their farm in Vermont with bushels and bushels of sweet summer blueberries!
Some will be eaten by the handfuls, some will be frozen for use in the winter months and some will be put into some fabulous creations like my Lemon Blueberry Muffins, Lemon Cheesecake Cupcakes {with Blueberry Sauce} and this scrumptious Blueberry & Cheese Coffee Cake.
Blueberry & Cheese Coffee Cake
Equipment
Ingredients
For the Cake
- 1/2 Cup Unsalted butter softened
- 1 1/4 Cup Sugar
- 2 Large eggs
- 2 Cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 3/4 Cup Milk
- 1/4 Cup Water
- 2 Cups Fresh blueberries
- 1 (8 ounce package) Cream cheese ,cut into 1/4 inch cubes
For the topping
- 1/2 Cup All-purpose flour
- 1/2 Cup Sugar
- 2 Tablespoon Lemon zest
- 2 Tablespoon Unsalted butter ,Softened
For the Blueberry sauce
- 2 Cups Fresh blueberries
- 1/2 Cup Water
- 1/2 Cup Sugar
- 2 Tablespoon Fresh lemon juice
- 2 Tablespoon Cornstarch ,mixed with 2 Tbsp. cold water
- 1/2 teaspoon Vanilla extract
- Zest of 1 lemon
Instructions
For the cake
- Preheat oven to 375 degrees F. Grease a 9x13 baking pan.
- In a large bowl cream butter and sugar until light and fluffy. Add eggs one at a time beating until well blended.
- In a medium bowl combine flour,baking powder and salt and whisk together.
- In a small bowl combine milk and water and mix well.
- Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Mix at low speed until well blended.
- Gently stir in blueberries and cream cheese.
- Pour into prepared pan.
For the topping
- In a small bowl combine all ingredients and cut together with a fork to form crumbs.
- Sprinkle over batter.
- Bake for 55 minutes of until a toothpick comes out clean and top is golden.
For the sauce
- In a medium saucepan over medium heat, combine the blueberries, 1/2 cup of water, sugar and lemon juice. Bring to a low boil stirring frequently.
- In a small bowl, mix the cornstarch with 2 tablespoons of cold water.
- Slowly stir the corn starch mixture into the blueberries.
- Simmer until sauce thickens, about 5 minutes.
- Remove from heat and stir in the vanilla and lemon zest.
- Can be served warm or cooled.
Nutrition
My mom made this delightful coffee cake last week and added a fresh homemade blueberry sauce to drizzle on top. It didn’t last long once the kids had a taste!
If you love this Blueberry & Cheese Coffee Cake and are craving more here are some more great blueberry recipes.
Lemon Blueberry Muffins
Lemon Cheesecake Cupcakes {with Blueberry Sauce}
Recipe for homemade blueberry sauce adapted from my baking addiction.
I will be sharing this recipe at the following link parties:
Your coffee cake is beautiful and looks so moist and delicious. I have an abundance of blueberries so will be putting this one on my list of to do’s. Thank you for sharing!
Blessings,
Shari
Thanks for taking the time to visit Shari! Hope you get a chance to make it. Enjoy!
Have you tried this recipe with raspberries?
I have not but you could definitely substitute the blueberries for raspberries. It would be delicious. Just keep in mind if you are making a raspberry sauce you may want to strain the seeds. It’s not absolutely necessary just more of a personal preference. Just use a fine mesh sieve over a clean bowl and keep pushing the raspberry sauce through until you just have a pasty mass of seeds left in the strainer.
Your blueberry cheese coffee cake looks so moist and delicious (Thank you cream cheese!).
I have company coming in this weekend, and think that this would make a lovely addition to our breakfast.
Thanks so much for sharing!
Have a wonderful week,
Suzanne
Thanks Suzanne! Hope it’s a hit with your guests.
Stopping in from Sweet and Savoury Link Party.
I LOVE blueberries AND coffee cake! I bet they do go lovely together:) This looks awesome!
Thanks for stopping by Adrian!
O yummy! I need to make this! It looks absolutely delish!
Thanks Kim. Hope you enjoy it. We certainly did!
Pinned, saved and printed. This sounds amazing! Thank you for sharing!
Thanks so much Michele! Enjoy!
I love coffee cakes, this looks so light and tender. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!
your blueberries coffee cake is amazing! I’m not a fan of blueberries but this definitely made me change my mind. It’s so light, fluffy, and moist. This will definitely impress. It looks and tastes amazing!
Thanks Britt! So glad you got a chance to try it! I’m thinking it’s about time I whip up another batch.
This looks wonderful. What am I missing, I see the link to all the recipes but the blueberry & cheese coffee cake.
Thank you,
Christie
Hoping it gets up soon. So sorry. My site was being worked on yesterday and apparently they forgot to fix the recipe plug in.
Ok I feel silly….I’m making this right now. The cream cheese— you just fold in the tiny cubes? So the dem cha needs to be really cold to cut it up?— or do you cream it….sorry, I just need to be sure.
Correct Sharon. The cream cheese should be chilled. You can even put it in the freezer for a minute or two to make it easier to cube it.
Oh thank you Sooo much!!
You’re Welcome! Enjoy!
The cream cheese— silly auto correct!
for the topping 1/2 sugar of cup or tablespoon ?
Sorry about that Mary. It’s a 1/2 Cup of sugar. Thanks. Just updated the recipe.
i look at the picture and it looks like it was baked in a 9 X 13 in. Pan but your recipe calls for a 9X9 pan. Which size do I use because I want to make it today….thanks
Yes Sue, You are correct. 9×13. Thank you for catching that! I will fix it now. Hope you enjoy it!
Thank you so much for getting back to me so quickly. After I make it I’ll let you know!
The cake is delicious! Fabulous recipe! Does this need to be refrigerated after because of the creamcheese? Thanks!
I’m so glad you liked it Sue! Yes, they do say that cakes with cream cheese in them or cream cheese frosting on them need to be refrigerated. I would just make sure you bring the cake to room temperature before serving. It taste much better that way.
Hi Nicole – I found your recipe for Blueberry & Cheese Coffee Cake while searching for a way to “rescue” a couple pints of blueberries in my fridge. Thank you, thank you, thank you! This cake is moist, flavorful and a nice balance of healthy (hey, blueberries are chock full of antioxidants) and indulgent. ~ Patti
You are very welcome! So glad you found it Patti! I love this recipe too and the fact that it’s full of all those healthy antioxidant filled blueberries! This recipe continues to be the most popular post on this blog and pinterest. Enjoy!
These look like they would melt in your mouth. Cannot wait to try! Thanks for sharing!
Looks delish but is the sauce a requirement? Will the cake stand on its own? Thanks
Hi Gloria, This is one of our favorites in our home with or without the blueberry sauce. The cake is so moist and delicious it definitely doesn’t need any help from the sauce. The sauce is just a nice addition.
OMG! So moist and delicious and not too sweet. I haven’t even made the sauce yet. I will definitely make this again.
So glad you liked it Jean! I think it’s time a make this one again myself! Blueberry season is upon us!
Hi there. This receptive looks delicious. I was wondering if I could use frozen blueberries?
Hi Yelena, I’ve never used frozen blueberries but you should definitely be able to. Just make sure you thaw them first and drain off the excess liquid.
I was not surprised to see your recipe for Blueberry and Cheese Coffee cake made it onto the top ten picks for 2016! one of the greats !
Can you make the cake batter the night before and bake it in the morning?
Thanks,
Shannon
Hi Shannon, I do pre-make some batters and cook the next day but have never tried it with this recipe. I don’t see why not. However the bake time may be a little different if your cooking a cold batter from the fridge. Just check to be sure it’s done before you take it out of the oven.
If i half the recipe will it be okay in 8×8
Yes, Diana. An 8×8 pan would be fine for half of the recipe.
I love this recipe idea! How could i make them into muffins though? So my family can take them on the go.
Thanks Theresa, I’ve never made them as a muffin but it certainly would work. I would wait to add the cream cheese until the batter is in the muffin tin, then add bits of cream cheese into the tins. Push them into the batter with a toothpick then add the crumb topping to each. Bake for about 18-20 minutes. Check to make sure they are done. You can always add more time but you can’t “unbake” them so always start on the lower end. You can either line your tins with cupcake liners or spray with cooking oil.
I was excited to try this as I have yet to find a cookbook that adds cream cheese somehow to something like this…and maybe there’s a reason why. I wasn’t expecting the cream cheese to stay exactly as is after baking. It just seems quite odd to me to have these chunks of cream cheese and I wasn’t expecting that from the picks. Also I have a brand new oven and I only had to bake for 40 mins. Probably could have pulled it out earlier. If you leave out the cream cheese I’m sure it’s a lovely, light blueberry coffee cake. But I just don’t care for the cream cheese staying exactly as is, in chunks.
Could this be made ahead of time , can this be frozen? Thank you for responding Looks Yummy!
Hi Patty, Yes. You can definitely freeze both the cake and the blueberry sauce. Just be sure to wrap the cake well and store sauce in an airtight container. Freeze for up to 2-3 months.
Hi, love the recipe. The idea of making a moist coffee cake is certainly a challenge. Can I use a Bundt Cake pan for the recipe?
Thanks!
Hi Linnette. I’ve never tried using a Bundt pan but you should be able to without a problem. You will just need to adjust the bake time. It may take a bit longer to bake in the Bundt pan I would just keep checking every 5 minutes or so after the initial bake time until it’s done.