Costco got me again. I walked into their produce section, saw aisles of fresh berries, and just couldn’t resist! Into the cart went way more berries than we needed. We’ve definitely enjoyed snacking on them, but it was getting to the point where I once again needed to do some baking before they went bad!
Of course I turned to breakfast food. Who doesn’t like a good coffee cake?! This blueberries and cream cheese coffee cake is just what weekend brunch needs!
A tender, cinnamon coffee cake is topped with a layer of sweetened cream cheese and fresh blueberries. And, of course, to top everything off a crumb topping. All coffee cakes are better with a crumb topping!
Sometimes I like a really thick layer of crumb topping, but with this cake I wanted to make sure that the fresh blueberry flavor really stood out. So for this cake, we kept the crumb layer to a minimal. But it’s just enough for a light, buttery crunch in each bite!
This coffee cake is good both warm and after it has cooled off. In fact, we liked it better after it had cooled and had a chance for the flavors to blend. Perfect for making ahead of time and serving it later in the morning or even the next day!
- 6 oz cream cheese, softened
- 3 tbsp sugar
- 1 egg
- ½ tsp vanilla extract
- 1½ C fresh blueberries, washed and patted dry so only slightly damp
- 2 tbsp sugar
- 1 tsp cinnamon
- 1 tsp cornstarch
- 2 C white whole wheat flour
- ⅔ C sugar
- 1 tsp cinnamon
- ½ C butter, cold and cut into pieces
- 1 tsp baking powder
- ¼ tsp salt
- ½ C plain yogurt
- ½ C milk
- 1 egg, lightly beaten
- 1 tsp vanilla extract
- Preheat oven to 350. Spray an 8x8 or 9x9 inch baking dish with non-stick cooking spray.
- For the cream cheese layer: In a small bowl, beat together cream cheese, sugar, egg, and vanilla extract until creamy. Set aside.
- For the Fruit Filling: In a small bowl, stir together blueberries, sugar, cinnamon, and cornstarch. Set aside.
- In a large bowl, whisk together flour, sugar, and cinnamon. Cut in butter until mixture resembles coarse crumbs.
- Reserve ¾ cup of mixture in a small bowl.
- Stir in baking powder and salt into remaining mixture. Add in yogurt, milk, egg, and vanilla extract. Stir until just combined.
- Spread batter into the bottom of prepared baking dish. Pour cream cheese mixture over the top. Spread blueberries over the top. Sprinkle with reserved crumb mixture.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Remove to a wire rack to cool. Slice and serve.
- Store leftovers in the refrigerator.
Catherine says
I would love this slice for breakfast with my coffee! Oh it looks absolutely marvelous. xo
Kristen Chidsey says
Ha! Ha! Costco gets me all the time too! I love how you put these berries to use though–wish I had a slice with my coffee now!
Katie | Healthy Seasonal Recipes says
This coffee cake looks so yummy! Love that you used white whole wheat flour and the yogurt will give it that nice tang. Way to save your blueberries!
Gina @ Running to the Kitchen says
Same exact thing happened to me at BJ’s with their blueberries so I think I have a date with this recipe asap!
Medha @ Whiak & Shout says
Love the use of the whole wheat flour- the cream cheese sounds like a great way to compliment the blueberries here 🙂
Heidi Kokborg says
Oh wow! This cake looks so good. I love there’s coffee in it! Such a great idea. Can’t wait to try this.
Ashley says
It’s been far too long since I’ve made a coffee cake! This sounds so good with the blueberries and cream cheese! Care to share a piece?? 😉
Ashley - The Recipe Rebel says
THose giant containers of blueberries will do that to a person! I’ve been buying them up to stock the freezer! Summer produce never lasts long enough for my liking.
Anna @ Crunchy Creamy Sweet says
This is my kind of coffee cake! I’d love a slice right now!
Liz says
I have a feeling Costco’s berries will be reeling me in on my stop tomorrow. I’d be happy to end up with one of your amazing coffee cakes on my counter 🙂
Laura @ Laura's Culinary Adventures says
Delicious! What a great way to use fresh blueberries!
Megan @ MegUnprocessed says
These look fabulous! Love those juicy berries!
Pat Butler says
Wondering what temperature to use, when baking this coffee cake. Read the whole post and the recipe but could not find the baking temperature. I looked up a similar recipe and found they used 350 deg. so I’ve put mine in the oven at that temperture. I’ll let you know how it works out.
Jessica@A Kitchen Addiction says
Thanks for catching that! Yes, the temperature should be 350.
Pat Butler says
Thank you, Jessica. It turned out quite delicious. My pan was the smaller 8×8 inch, so I needed to cook it about 5 to 10 extra minutes. Perfect for breakfast this morning. I couldn’t resist and had a 2nd piece.
Jessica@A Kitchen Addiction says
I’m so glad you liked it! Thanks for letting me know!