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Blueberry Cheese Coffeecake


This delicious cake combines the best of creamy cheesecake and moist coffee cake.

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Rate this recipe 4.5/5 (22 Votes)


  • Cake:
  • 1/3 cup butter, softened
  • 2/3 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1-1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup sour cream or plain yogourt
  • 1-1/2 cups fresh blueberries
  • Crumb Topping:
  • 1 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/2 tsp cinnamon
  • 1/3 cup butter, melted
  • Cream Cheese Filling:
  • 1 pkg (8 oz./250 g) cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 tsp finely grated lemon rind



Step 1

Grease 9-inch springform pan; set aside.

Crumb Topping: In small bowl, combine flour, brown and granulated sugars and cinnamon. Drizzle with butter; toss until thoroughly moistened. Set aside.

Cheese Filling: In bowl, beat cream cheese with sugar until light and fluffy, scraping down side of bowl occasionally. Beat in egg and lemon rind just until smooth; set aside.

Cake: In large bowl, beat butter with sugar until well combined. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. In separate bowl, whisk together flour, baking powder, baking soda and salt; stir into butter mixture alternately with sour cream or yogourt, making three additions of dry ingredients and two of sour cream or yogourt. Spread in prepared pan, mounding slightly. Sprinkle 1 cup of the blueberries over top. Gently spread cream cheese filling over blueberries; sprinkle with remaining blueberries. Sprinkle evenly with crumb topping.

Bake in centre of 350°F oven for about 1-1/4 hours or until edge is set and just beginning to come away from pan. Let cool in pan on rack for 30 minutes. Serve warm or a room temperature.

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