Step-by-Step Instructions
1. Make the Crumb Topping
In a small bowl, mix flour, brown sugar, and cinnamon. Cut in the cold butter with a fork (or your fingers) until you get a crumbly texture. Set aside.
2. Prepare the Cream Cheese Filling
Beat cream cheese, sugar, egg, and vanilla until smooth and creamy. Keep it ready for layering.
3. Mix the Cake Batter
- In one bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until fluffy. Add eggs, sour cream, and vanilla.
- Slowly add the dry ingredients to the wet mixture.
- Gently fold in the blueberries.
4. Layer & Bake
- Spread the cake batter into a greased 9×13-inch baking dish.
- Spoon the cream cheese filling over the batter and swirl lightly with a knife.
- Sprinkle the crumb topping evenly over everything.
- Bake at 350°F (175°C) for 40–45 minutes, or until golden brown.
5. Cool & Serve
Let it cool slightly before slicing. A dusting of powdered sugar makes it extra pretty!
Tips for Success
- Working with frozen blueberries? Toss them with 1 tablespoon of flour before folding into the batter to prevent sinking.
- Want more flavor? Add 1 teaspoon of lemon zest to the cream cheese layer for a fresh, tangy kick.
- Making ahead? This cake freezes beautifully for up to 3 months. Just thaw overnight in the fridge before serving.
Final Bite
This Blueberry Cream Cheese Coffee Cake is the kind of recipe that looks like you spent hours in the kitchen, but it’s actually simple enough for any skill level. Whether you serve it at brunch or sneak a slice with your afternoon coffee, it’s guaranteed to impress.
👉 Try baking it this weekend and see how quickly it disappears from the table! And if you love easy desserts like this, be sure to save the recipe and share it with a friend who needs a new go-to treat.
