Blueberry Cream Cheese Coffee Cake with a tender center, creamy filling and a crunchy, buttery topping. A perfect mix of crumb coffee cake and cheesecake.
Blueberry Cream Cheese Coffee Cake has been one of my favorite desserts since I was in college and working at a coffee shop. We had a lot of popular baked goods, but we also would occasionally get in the most amazing Blueberry Cream Cheese Coffee Cake that would sell out immediately. We got to keep it in a cake stand and actually cut slices for people, so customers always felt what a special dessert it was.
If you’ve been reading along on this blog for a while you know that I absolutely love coffee cakes and crumb cakes. I’ve posted quite a few along the way, but adding the cream cheese middle layer to the crumb cake makes for the most delicious combination of tender cake and creamy, tangy filling with a burst of delicious blueberries along the way.
I mean c’mon, look at that delicious, creamy blueberry cream cheese filling? It’s like part crumb cake, part cheesecake!
I know most people would defer to using instant oats or rolled oats for the topping, but by using oat cereal I got to:
- Use the Nestle Gerber Oat Cereal my youngest didn’t get to finish (yay for using it creatively).
- Skip the step of grinding the oats for the cake and topping. Most crumb toppings that use whole oats can be a bit tough on the chew and give you more of a fruit crisp texture.
- If you have instant oats or regular rolled oats and would like to use those up, pulse them in a food processor until they resemble a breadcrumb texture.
The best and easiest tips I can give you when making this delicious cake?
- Bake it until it is totally set in the middle. I mean with all that cream cheese filling, trust me you are NOT going to end up with a dry cake, but if you don’t bake until fully set you will end up with a slightly raw one. This Blueberry Cream Cheese Coffee Cake takes its sweet time in the oven. It’s cool, trust me, you’ll end up with something delicious for all your efforts!
- You can mix the topping up as much as you want, the oats can take it, but when adding in the dry ingredients to the cake mixture, be sure to only mix long enough that you don’t see the flour anymore. One of the best parts of this cake is how amazingly tender and creamy it is.
- Yes, I really mean 1 1/2 cups blueberries. Trust me, it is a whole lot of cake and every one of those blueberries are needed! You can also substitute raspberries, blackberries, peaches or strawberries. I’ve even made it before with super ripe bananas, sliced into the middle layer which was so creamy and delicious now I am wishing I had another slice of that!
Blueberry Cream Cheese Coffee Cake
- Yield: 12
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Course: Dessert
- Cuisine: American
- Author: Sabrina Snyder
- Crumb Topping:
- ½ cup butter , melted
- 1½ cups oatmeal cereal
- ¾ cup packed brown sugar
- 1 teaspoon vanilla
- ¼ cup melted butter
- ¼ cup canola oil
- 1 cup sugar
- 2 large eggs
- 2 teaspoon vanilla
- 1 cup sour cream
- 1 1/2 cups all-purpose flour
- 1/2 cup oatmeal cereal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Cream Cheese filling:
- 1 (8oz) package cream cheese
- 1/4 cup sugar
- 1 large egg
- 1 1/2 cup fresh blueberries
Note: click on times in the instructions to start a kitchen timer while cooking.
- Preheat oven to 350 degrees and grease your a 9" springform pan.
- To make the crumb topping, add the 1/2 cup melted butter, oat cereal, 3/4 cup brown sugar and vanilla to a large bowl and combine until crumbly.
- To make the cake, in a stand mixer add the 1/4 cup butter, oil, sugar, eggs, vanilla and sour cream. Turn on the stand mixer on low, then move to medium speed until fully combined.
- Add in the flour, oat cereal, baking powder, baking soda and salt and turn on low until just combined.
- To make the cream cheese filling, whisk the cream cheese, 1/4 cup sugar and 1 egg until smooth in a medium bowl.
- To assemble the cake, add half the cake batter to the bottom of the pan.
- Add the cream cheese filling leaving a 1" border around the edge and top with 1 cup blueberries.
- Add the rest of the cake batter, top with remaining 1/2 cup blueberries and finally add the crumble over the top of the cake.
Bake for 60-75 minutes, or until center is set and doesn't move or jiggle when you move the pan.
- If there is even a slight jiggle the middle will be raw, so don't worry about it overcooking.
Yield: 12 , Amount per serving: 354 calories, Calories: 354g, Carbohydrates: 47g, Protein: 3g, Fat: 17g, Saturated Fat: 7g, Cholesterol: 71mg, Sodium: 245mg, Potassium: 110mg, Sugar: 34g, Vitamin A: 415g, Vitamin C: 0.2g, Calcium: 58g, Iron: 1.1g
All images and text © for Dinner, then Dessert.
This was part of a project with the The Women Bloggers and Kendal King Group on behalf of Nestle. All opinions are my own.