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Home » Blueberry & Cheese Coffee Cake

Blueberry & Cheese Coffee Cake

August 5, 2014 by Nicole Crocker 50 Comments

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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.

Blueberry & Cheese Coffee Cake

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!

Blueberry & Cheese Coffee Cake

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

Close up of coffee cake with blueberry sauce topping
Print

Blueberry & Cheese Coffee Cake

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. 
Course Dessert
Cuisine American
Prep Time 20 minutes minutes
Cook Time 55 minutes minutes
Total Time 1 hour hour 15 minutes minutes
Servings 12 people
Calories 379kcal
Author Nicole Crocker

Equipment

Mixing bowl
Scraping spatula
Hand Mixer-
Baking Pan
Dry Measuring Cups
Liquid Measuring Cup

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

Calories: 379kcal | Carbohydrates: 67g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 215mg | Potassium: 129mg | Fiber: 1g | Sugar: 43g | Vitamin A: 385IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 1.5mg

 

Blueberry & Cheese Coffee Cake

 

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!

 

Blueberry & Cheese Coffee Cake

If you love this Blueberry & Cheese Coffee Cake and are craving more here are  some more great blueberry recipes.
Lemon Blueberry MuffinsLemon Blueberry Muffins

Lemon Cheesecake Cupcakes {with Blueberry Sauce}

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:

Wow us Wednesdays

Wake up Wednesdays

Create it Thursday

I’m Lovin it

Friday Favorites

Time to Sparkle

Sweet and Savoury Sunday

Two cup Tuesday

Project Parade

Le’s Get Real

Filed Under: Cakes, Desserts Tagged With: blueberries, blueberry recipes, blueberry sauce, Coffee Cake, cream cheese

Comments

  1. Pure Grace Farms says

    August 5, 2014 at 8:08 pm

    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

    Reply
    • Nicole Crocker says

      August 6, 2014 at 1:18 am

      Thanks for taking the time to visit Shari! Hope you get a chance to make it. Enjoy!

      Reply
      • Theresa Huck says

        April 2, 2019 at 8:50 pm

        Have you tried this recipe with raspberries?

        Reply
        • Nicole Crocker says

          April 4, 2019 at 11:48 am

          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.

          Reply
  2. Simply Suzannes at Home says

    August 6, 2014 at 2:34 pm

    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

    Reply
    • Nicole Crocker says

      August 7, 2014 at 2:44 am

      Thanks Suzanne! Hope it’s a hit with your guests.

      Reply
  3. Adrian says

    August 10, 2014 at 8:50 pm

    Stopping in from Sweet and Savoury Link Party.
    I LOVE blueberries AND coffee cake! I bet they do go lovely together:) This looks awesome!

    Reply
    • Nicole Crocker says

      August 11, 2014 at 3:23 am

      Thanks for stopping by Adrian!

      Reply
  4. Kim says

    August 13, 2014 at 12:15 am

    O yummy! I need to make this! It looks absolutely delish!

    Reply
    • Nicole Crocker says

      August 13, 2014 at 1:10 am

      Thanks Kim. Hope you enjoy it. We certainly did!

      Reply
  5. Michele @ Alwayzbakin says

    August 16, 2014 at 11:15 am

    Pinned, saved and printed. This sounds amazing! Thank you for sharing!

    Reply
    • Nicole Crocker says

      August 17, 2014 at 2:09 am

      Thanks so much Michele! Enjoy!

      Reply
  6. Laura@Baking in Pyjamas says

    August 18, 2014 at 9:11 am

    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!!

    Reply
  7. Britt says

    January 26, 2015 at 10:03 pm

    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!

    Reply
    • Nicole Crocker says

      January 27, 2015 at 2:12 am

      Thanks Britt! So glad you got a chance to try it! I’m thinking it’s about time I whip up another batch.

      Reply
  8. Christie Anees says

    February 7, 2015 at 1:27 am

    This looks wonderful. What am I missing, I see the link to all the recipes but the blueberry & cheese coffee cake.
    Thank you,
    Christie

    Reply
    • Nicole Crocker says

      February 7, 2015 at 4:59 pm

      Hoping it gets up soon. So sorry. My site was being worked on yesterday and apparently they forgot to fix the recipe plug in.

      Reply
  9. Sharon says

    March 12, 2015 at 8:15 pm

    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.

    Reply
    • Nicole Crocker says

      March 12, 2015 at 8:24 pm

      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.

      Reply
      • Sharon says

        March 12, 2015 at 8:39 pm

        Oh thank you Sooo much!!

        Reply
        • Nicole Crocker says

          March 12, 2015 at 9:27 pm

          You’re Welcome! Enjoy!

          Reply
    • Sharon says

      March 12, 2015 at 8:38 pm

      The cream cheese— silly auto correct!

      Reply
  10. Mary says

    March 29, 2015 at 3:24 am

    for the topping 1/2 sugar of cup or tablespoon ?

    Reply
    • Nicole Crocker says

      March 29, 2015 at 3:44 am

      Sorry about that Mary. It’s a 1/2 Cup of sugar. Thanks. Just updated the recipe.

      Reply
  11. Sue Taylor says

    June 8, 2015 at 3:20 pm

    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

    Reply
    • Nicole Crocker says

      June 8, 2015 at 5:20 pm

      Yes Sue, You are correct. 9×13. Thank you for catching that! I will fix it now. Hope you enjoy it!

      Reply
      • Sue Taylor says

        June 8, 2015 at 7:59 pm

        Thank you so much for getting back to me so quickly. After I make it I’ll let you know!

        Reply
        • Sue Taylor says

          June 10, 2015 at 12:53 pm

          The cake is delicious! Fabulous recipe! Does this need to be refrigerated after because of the creamcheese? Thanks!

          Reply
          • Nicole Crocker says

            June 10, 2015 at 7:13 pm

            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.

  12. Patti says

    July 19, 2015 at 2:13 am

    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

    Reply
    • Nicole Crocker says

      July 20, 2015 at 10:29 pm

      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!

      Reply
  13. Janette says

    May 20, 2016 at 1:29 am

    These look like they would melt in your mouth. Cannot wait to try! Thanks for sharing!

    Reply
  14. Gloria Richards says

    June 30, 2016 at 2:18 am

    Looks delish but is the sauce a requirement? Will the cake stand on its own? Thanks

    Reply
    • Nicole Crocker says

      June 30, 2016 at 11:43 am

      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.

      Reply
  15. Jean says

    July 15, 2016 at 5:34 pm

    OMG! So moist and delicious and not too sweet. I haven’t even made the sauce yet. I will definitely make this again.

    Reply
    • Nicole Crocker says

      July 22, 2016 at 1:18 pm

      So glad you liked it Jean! I think it’s time a make this one again myself! Blueberry season is upon us!

      Reply
  16. Yelena says

    September 10, 2016 at 5:26 pm

    Hi there. This receptive looks delicious. I was wondering if I could use frozen blueberries?

    Reply
    • Nicole Crocker says

      September 11, 2016 at 10:46 pm

      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.

      Reply
  17. Diane Lavoie says

    January 9, 2017 at 3:01 pm

    5 stars
    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 !

    Reply
  18. Shannon says

    March 31, 2017 at 6:31 pm

    Can you make the cake batter the night before and bake it in the morning?

    Thanks,

    Shannon

    Reply
    • Nicole Crocker says

      March 31, 2017 at 9:23 pm

      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.

      Reply
  19. Diana says

    May 10, 2017 at 3:48 pm

    5 stars
    If i half the recipe will it be okay in 8×8

    Reply
    • Nicole Crocker says

      May 11, 2017 at 11:30 am

      Yes, Diana. An 8×8 pan would be fine for half of the recipe.

      Reply
  20. Theresa says

    March 19, 2018 at 4:28 am

    I love this recipe idea! How could i make them into muffins though? So my family can take them on the go.

    Reply
    • Nicole Crocker says

      March 20, 2018 at 12:25 pm

      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.

      Reply
  21. Courtney says

    July 11, 2018 at 2:13 pm

    2 stars
    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.

    Reply
  22. Patty says

    July 24, 2019 at 2:23 am

    Could this be made ahead of time , can this be frozen? Thank you for responding Looks Yummy!

    Reply
    • Nicole Crocker says

      July 30, 2019 at 2:41 pm

      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.

      Reply
  23. Linnette says

    April 26, 2020 at 7:22 pm

    5 stars
    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!

    Reply
    • Nicole Crocker says

      May 3, 2020 at 11:10 pm

      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.

      Reply
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