Blueberry Cream Cheese Coffee Cake

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

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


  • 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


  • 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.


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 cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, 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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  1. Hi. Do you think if I made on a Tuesday. Traveled Wednesday. Would it still be good to eat Thursday?    
    Thanks heather 
    lol that sounds like a middle school math problem. If a train traveling 65 mph leaves blah blah blah  ?

    1. This is giving me flashbacks of math class in school, haha! But yes, as long as you store it in an air tight container you should be fine. Enjoy and safe travels!

  2. My husband just found this recipe for the “Blueberry Cream Cheese Crumb Cake” and wanted me to make it right away. It was DELICIOUS!  In fact I made TWO  since we needed a dessert for a friend. I made one in the recommended spring form pan and one in a tube cake pan. Both came out PERFECT! I baked them both at the same time on convection at 325* and the tube pan was done with no”jiggle” in one hour and the spring form pan took 75 minutes. Thank you for the excellent recipe! I now have plans to make it again soon with fresh peaches!

  3. Hi, made this last night and a couple of questions please. First off, it is delicious. Thanks for the recipe. #1, I cooked mine for 65 minutes and it came out real dark- not burnt, but very dark. I was on the middle rack and my oven is within 1 degree of the temperature setting (Using 2 IR thermometer gauges). I tend to be very anal. Any suggestions, or reasons why it was so dark? Your picture shows a beautiful golden color. My next comment is about the cream cheese filling. Yes, the directions say to whisk the cream cheese, but I had microwaved it to make it a bit more manageable. but I did it too long and it got runny. So when I poured it into the springform, it ran all over the layer-beyond the 1″ border that is desired. My other question is about my springform. I sprayed it and used wax paper but still had some difficulty in removing the cake from the bottom pan- it had cooled to room temperature. Any suggestions on a way to transfer the cake from the bottom pan to a plate? I just don’t like the idea of scratching up my pan.

    1. I’m not sure why yours would be so much darker. The temp and time is accurate to how I make the cake so I’m not sure why your would differ. To help with releasing the cake from the pan, I would suggest using parchment paper, not wax paper. That should help. So glad you loved it!

  4. I made this over the summer and it was a huge hit. Now that it’s winter and blueberries aren’t always readily available (or affordable), do you think another fruit could be substituted, perhaps cranberries?

  5. The wonderful aroma that fills your house when baking this cake is reason enough to make it. Best cake I had in a long time, Thanks Sabrina!

  6. Hi Sabrina,

    I made this recipe last night. It ended up baking for close to 3 hours, but the jiggle never went away. Everything else was overbaked except the cream cheese filling. I’m pretty disappointed about it. I did add an extra 1/2 cup of blueberries, and I softened the cream cheese before mixing it. Could either of those affected this caked? Please tell me your suggestions.

    1. 3 hours? Oh my goodness, I just baked this for gifts for friends a couple of weeks ago and didn’t have any similar issues. I can’t imagine extra blueberries making that much of a difference and softened cream cheese is 100% ok. Want to troubleshoot via email? I’d love more details to try and figure out what happened here. media @ dinnerthendessert . com

  7. I’m making this now, but I don’t see how much flour to add in the topping. It’s mentioned in the steps but not in the ingredient list…will it be ruined if I leave it out?

    1. Sorry, the flour’s just in the cake, not in the topping. The instructions have been corrected. Thanks for pointing out the error!

  8. Greetings from Carolina! I’m bored to death at work so I decided to check out
    your website on my iphone during lunch break.
    I really like the info you present here and can’t wait to
    take a look when I get home. I’m surprised at how quick
    your blog loaded on my mobile .. I’m not even using WIFI,
    just 3G .. Anyhow, fantastic site!

  9. I will use Gerber cereal in my cinnamon coffee cake. One of my girls hate the texture of the whole oatmeal. Great idea thanks.

  10. I’m not sure if this would be good or not- but maybe it could be used for breading fried pickles? But I REALLY like your recipe better LOL

  11. Oh my gosh…your Blueberry coffee cake looks so amazing! My family loves blueberries and grows them in the summer. Oh I cannot wait to try this! I would love to try the Gerber cereal in my blueberry muffins or blueberry pancakes! That would be delicious and so healthy too!

  12. This Blueberry Cream Cheese Coffee Cake needs to GET IN My BELLY! It looks so delicious. I love how moist and crunchy it looks like at the same time. Super good!

  13. The holiday of #shavuot is this coming weekend! Eating cheese and cheese cakes are a custom and I just might have to try this one!

  14. I would like to use the Nestle Gerber cereal in my smoothie.
    Would be a great nutritional boost!
    thank you

  15. What a fun recipe. I love coffee cake so I could eat this all day long. It’s gorgeous too.

  16. since we don’t have babies around here anymore, can you take regular oatmeal and put it in the FP and grind it into a flour and just use that?

    1. Yes! You can definitely grind the oatmeal into a flour. Sorry this comment got snared in the spam filter and I just saw it!

  17. It would be hard to top this recipe! I like to experiment with no bake energy bars, and it would be fun to use the cereals to try something new!

  18. I have never cooked with Gerber Cereal before but would love to make some banana muffins and oatmeal raison cookies.

  19. I am going to use the Gerber Oatmeal cereal in making my Apple Crisp and Banana Oatmeal muffins. This is delicious cereal!