Blueberry Cheese Coffee Cake

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When I was a kid, one of my mom’s best friends made an incredible blueberry coffee cake. It was moist, filled with tart blueberries & had a great crumble. I never forgot that cake.

So, when National Coffeecake day came this year, I decided I wanted to recreate that cake with a new twist. I added a cheesecake layer to it which took the Coffeecake to another level.  It gave this coffee cake a delicious boost! The crumb topping for this cake was an extra bonus.   This was now the best Coffeecake I have ever had!

Blueberry Cheese Coffee Cake

Ingredients
  

  • 1 stick butter, softened
  • 1 cup sugar
  • 1 egg
  • zest from 1 lemon
  • 2 tsp vanilla
  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 cups fresh blueberries

Cheese Filling

  • 1 8oz cream cheese
  • 1/3 cup sugar
  • 1 tsp vanilla
  • 1 egg

Crumb Topping

  • 1/2 cup flour
  • 1/3 cup sugar, granulated
  • 4 tbsp butter

Instructions
 

  • Pre- heat oven to 350 degrees. Grease and line with parchment paper a springform pan. Mix butter, sugar, egg, zest and vanilla for the cake. Add the rest of the ingredients except blueberries. Pour into pan. 

Cheese filling

  • Mix ingredients for the cheese layer. Pour on top of the cake batter. Spread blueberries on top. 

Crumb Topping

  • Mix crumb ingredients and sprinkle on top. Bake cake for one hour or until it starts to brown. Cool on a wire rack. 

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