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+ servings
Close up of coffee cake with blueberry sauce topping

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
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 12 people
Calories 379kcal
Author Nicole Crocker


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


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


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.


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