There’s something special about the smell of blueberries and cinnamon baking on a quiet morning. This Blueberry Cream Cheese Coffee Cake is soft and tender, with pockets of juicy berries and a cinnamon sugar topping that bakes into a golden, crackly crust.
Inspired by my love for simple berry-filled bakes like my Soft Blueberry Cookies, this cake brings together the richness of cream cheese and the fresh sweetness of blueberries in every bite. It’s the kind of recipe that reminds me of the cakes my mom and I would make when berries were in season—and it's just the kind of treat I’d serve for brunch or an afternoon coffee break.
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Why You'll Love Blueberry Coffeecake
Creamy base: A blend of cream cheese and butter creates an ultra-moist crumb.
Sweetened just right: One cup of sugar balances perfectly with tart, juicy blueberries.
Fresh blueberries: Bursting with flavor, they soften into the batter and keep each slice fruity and tender.
Vanilla and cinnamon: Warm, familiar notes that complement the berries and cream beautifully.
Simple and rustic: No glaze or layers—just good, honest flavor and texture in one easy-to-make cake.
Most Important Ingredients
Fat-free block-style cream cheese – This adds moisture and light richness without being heavy.
Fresh blueberries – Two full cups give you fruit in every bite, and they stay juicy and sweet as they bake.
Cinnamon sugar topping – A simple mix of sugar and cinnamon creates a lightly crisp crust on top.
Butter – Softened butter blends smoothly with the cream cheese to form the cake's rich base.
Vanilla extract – A full teaspoon adds warm, sweet depth that ties it all together.
Ingredient Substitution Ideas
If you're short on an ingredient or want to change things up a little, here are some easy swaps:
Cream cheese – You can use full-fat or reduced-fat cream cheese if that’s what you have on hand. Just avoid whipped or spreadable versions.
Blueberries – Frozen blueberries will work just fine; don’t thaw them before folding into the batter to prevent bleeding.
Recipe Variations
Want to make it your own? These ideas will give this cake a little twist:
Add lemon zest – Stir in 1 teaspoon of fresh lemon zest for a bright, citrusy boost.
Use mixed berries – A blend of raspberries, blackberries, and blueberries gives it a more colorful, tart flavor.
Make it a loaf – Pour the batter into a greased 9x5 loaf pan and adjust baking time to about 60–70 minutes.
Top with streusel – Swap the cinnamon sugar for a buttery crumb topping for extra crunch.
Serving Suggestions
This blueberry cream cheese coffee cake is right at home on a weekend brunch table or as a cozy afternoon treat. I like to serve it slightly warm with a cup of coffee or tea—something about that combo just feels like a hug in the middle of the day.
For a brunch spread, pair it with Air Fryer Bacon, Egg Muffin Cups, and a warm drink like my Lavender Oatmilk Latte. You could also serve it with a scoop of Coffee Chip No-Churn Ice Cream for a simple dessert after dinner.
Top Tips
- Use room temperature butter and cream cheese to ensure smooth mixing.
- Gently fold in the blueberries to avoid smashing them into the batter.
- Level your flour with a knife for accurate measuring.
- Don’t skip the cinnamon sugar—it adds flavor and texture.
- Let the cake cool in the pan before slicing to keep it intact.
Storage & Serving Suggestions
Keep leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days. This cake tastes wonderful chilled or gently warmed. Serve it on its own, or alongside a warm drink like my Salted Caramel Mocha Latte or a scoop of Coffee Chip No-Churn Ice Cream.
For a brunch spread, pair it with Air Fryer Bacon, Egg Muffin Cups, and a warm drink like my Lavender Oatmilk Latte.
When you make this blueberry coffee cake recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Blueberry Coffee Cake with Cream Cheese
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Ingredients
- ¼ cup stick butter , room temperature
- 4 ounces block-style fat-free cream cheese , room temperature
- 1 cup sugar
- 1 large egg , room temperature
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- cooking spray
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
Instructions
- Pre-heat oven to 350 degrees F. Coat an 9-inch round cake pan with cooking spray and set aside.
- Using an electric mixer, in a large bowl, mix the butter and cream cheese at medium speed until well-blended. Gradually add the 1 cup of sugar, beating well. Add the egg and vanilla and mix until completely incorporated.
- Lightly spoon flour into a dry measuring cup and level with a knife.
- In a small bowl, combine flour, baking powder, and salt. Stir the flour mixture into the butter and sugar mixture.
- Gently fold the berries into the cake batter. Transfer the batter into prepared cake pan and spread with the back of a spoon to smooth batter.
- Combine the 2 tablespoons sugar and cinnamon; sprinkle over batter.
- Bake for 1 hour; remove from oven and cool on a wire rack.
Tandy says
I made this for my ladies Bible study group. We bring treats the first meeting of each month & I like to try out new recipes on them. This was a hit! I just dusted with a little powdered sugar. Just the right sweetness. I will be making this again. Thanks!