Blueberry Cream Cheese Coffee Cake

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 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.

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. I mean c’mon, look at that delicious, creamy blueberry cream cheese filling? It’s like part crumb cake, part cheesecake!

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.

 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 ½ 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 with a tender center, creamy filling and a crunchy, buttery topping. A perfect mix of crumb coffee cake and cheesecake.

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Blueberry Cream Cheese Coffee Cake

Blueberry Cream Cheese Coffee Cake with a tender center and creamy filling topped with a crunchy, buttery oat topping.
Yield 12
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • Crumb Topping:
  • ½ cup butter , melted
  • cups oatmeal cereal
  • ¾ cup packed brown sugar
  • 1 teaspoon vanilla
  • Cake:
  • 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

Instructions

  • Preheat oven to 350 degrees and grease your a 9" springform pan.
  • To make the crumb topping, add the ½ cup melted butter, oat cereal, ¾ cup brown sugar and vanilla to a large bowl and combine until crumbly.
  • To make the cake, in a stand mixer add the ¼ 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, ¼ 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 ½ 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.

Nutrition

Calories: 354kcal | Carbohydrates: 47g | Protein: 3g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 71mg | Sodium: 245mg | Potassium: 110mg | Sugar: 34g | Vitamin A: 415IU | Vitamin C: 0.2mg | Calcium: 58mg | Iron: 1.1mg
Keyword: Blueberry Cream Cheese Coffee Cake
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 with a tender center, creamy filling and a crunchy, buttery topping. A perfect mix of crumb coffee cake and cheesecake.

This was part of a project with the The Women Bloggers and Kendal King Group on behalf of Nestle. All opinions are my own.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Hi, I tried making the cake. But my top crust didn’t set and the cake got burnt from bottom and sides. Why do you think this happened. My temperature was 350F. What do you think I should do ? Reduce the temperature?

        1. The one inch may not seem like it would make much of a difference but it creates a deeper cake which takes longer to keep baking. The last part of a cake to finish baking is the center, it would still be raw while the sides were already done.

    1. It’s a baby food product. This post was originally sponsored by Gerber. You can just pulverize some instant oats or even rolled oats.

  2. This recipe looks delicious and I would love to make it, but some of the measurements have “?” in place of the numbers. Like “? cup butter” and “? teaspoon baking soda”. Obviously it hasn’t always been this way because others have commented how much they loved it 🙂 Can this please be fixed? I would LOVE to make this as I’ve loved all of your other recipes I’ve tried. Thank you so much! And thank you for sharing your amazing talent with the rest of us!

    1. So sorry your comment was stuck in my spam filter. It was a total glitch on the whole site. Everything since has been fixed.

    1. Yes, you’ll need to adjust but I’ve not tested it using individual pans before. Sorry. If you decide to try, I’d love to know what works. Thanks!

  3. So where does the coffee part come in? I’m assuming this dessert would have coffee as one of the ingredients but I don’t see it as part of the recipe

    1. Hi Jaime, no coffee in the coffee cake, it’s just called that because it’s traditionally eaten with a cup of coffee. I’m sorry for the confusion. I do like the idea of adding coffee though, I’ll work on a recipe like that.

  4. So really cute story. My boyfriend of almost 4 years seen this recipe pop up in his Facebook feed several months ago and sent it to me. I saved it and brought it up last week when asking him what he wanted for his birthday dessert. He was like “yes I want that!” So I made it for him yesterday using rolled oats that I roughly processed as you described. Also, I only had a 10 inch pan, so it came out a little thinner side. However, when I suggested he take the rest to work, he said no way. This from a guy that doesn’t care much for dessert. He said this is his favorite dessert ever, even better than his favorite apple pie. This made my evening and he said he wants this for his birthday until he dies … ? ? He even put a picture of it with a knife in it on one of the knife sites that he follows!

  5. Can I use old fashioned ots for an ingredient for the topping on blueberry cream cheese coffee cake?

    1. Yes but I would recommend pulsing them in a food processor until they’re more like breadcrumbs. Good luck!

  6. I’d been meaning to try this recipe for a while and finally took the plunge. Overall was great, but the cream cheese filling seemed to set more than I was expecting and it ended up with an egg taste rather than cream cheese tasting (only used one egg). Wondered how necessary the egg is in the filling?

  7. This was delicious! It got rave reviews at a recent brunch I took it to. I used a honey oats granola for the topping and it worked beautifully. I found I had to cover it towards the end of cooking since it was getting too dark. This recipe is a keeper. Thanks for sharing.

  8. I didn’t use Gerber, but another brand of flavored instant oatmeal worked very well. As is usually the case with my gas oven, the cake cooked in less time than stated in recipe …50 mins… glad I checked when I did.

    1. Maybe around 10-15 minutes. I would run a knife around the edge to make sure it isn’t stuck before removing the sides. I hope you enjoy it!

  9. Just a question about the butter. When you say 1/2 cup, melted in the topping & then a 1/4 cup melted butter for the cake, do you measure a half cup of hard butter & then melt it? And the with the 1/4 cup, do you melt the butter first & then measure? I just finished baking & looks like it is oily on top, if that makes sense?

    1. I’m not sure why the it would be oily on top. With both measurments, you want to measure the butter cold and then melt it. Hopefully this helps clear up any confusion.

  10. Have you ever used Raspberries in place of the blueberries?  Are there any adjustments needed when using other fruits?

  11. When using frozen blueberries, do you thaw them first then coat in flour—or do you coat frozen blueberries in flour and add them to the recipe frozen?
    Thanks for the recipe. Am going to try it for the first time to take to an Easter brunch!

    1. No need to thaw them first. Coating them in flour will help with the extra moisture from them being frozen. I hope you enjoy it!

  12. hello from Peru,
    I just made the recipe today and the cake is sooo delicious!!!
    Thanks for the recipe.

    1. I actually used Nestle Gerber Oat Cereal (found in the baby food aisle) but if you’d like to use regular rolled oats or instant oats, pulse them in a food processor until they resemble a breadcrumb texture. Hope this clears up any confusion!

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