Family Recipe Fridays: Blueberry Cream Cheese Coffee Cake

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While this is not a recipe passed down through my family, it’s a recipe our little family ADORES—as does everyone else who has come into contact with it. I even sold these coffee cakes at the craft sale at our work one year. They are THAT good.

The cream cheese adds a richness to this that many other coffee cakes don’t have. The turbinado (raw) sugar is my person addition. I love the crunch it gives the topping. If you don’t have any, though, and don’t want to buy it, regular white sugar or sucanat will work just fine. The batter for this is VERY thick—so don’t be worried about it when it won’t pour. You’ll just need to spoon it into the pan and smooth the top.


Blueberry Cream Cheese Coffee Cake

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 8 servings

Serving Size: 1 slice


  • 1/4 c. butter, softened
  • 4 oz. cream cheese
  • 1 c. sugar
  • 1 egg
  • 1 c. flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1 tsp. vanilla
  • 2 c. fresh or frozen blueberries, unthawed
  • cooking spray
  • 2 T turbinado sugar
  • 1 tsp. ground cinnamon


Beat butter and cream cheese together with an electric mixer until creamy; gradually add the 1 cup sugar. Add egg; beat well.

Whisk together flour, baking powder, and salt; stir into butter mixture. Stir in vanilla; fold in berries.

Pour batter into a 9-inch round cake pan sprayed with cooking spray. Sprinkle top with turbinado sugar and cinnamon.

Bake at 350 F for one hour; cool on a wire rack.


This is versatile: serve for breakfast as coffee cake, or with a scoop of vanilla ice cream as dessert! It also freezes very well.


Ingredient Spotlight: Blueberries and Ingredient Spotlight: Cream Cheese and Fruit.

18 thoughts on “Family Recipe Fridays: Blueberry Cream Cheese Coffee Cake

  1. Oh this sounds soooo yummy! I have some fresh cherries and I have some frozen blueberries so I could make 2! 🙂

    Thanks for sharing and hosting! 🙂

  2. Thank you!!! I have some extra blueberries (husband buys BOGO no matter if we can use it or not) and I've got to use them before they go bad. PLUS since it's a lighter dish I won't feel as guilty:)

  3. Anything with cream cheese is good in my book and when you add all that other delicious stuff – yummy!
    Happy Twirls

  4. Curse you for making me read this post! This looks SOOOO good, I bet I could eat the whole thing in one sitting!

  5. I have this baking in my oven RIGHT NOW!! I will post a follow up comment to let you know how we liked it!
    I was just wondering, you said it freezes well—would you freeze it BEFORE or AFTER you bake it?? thanks!

  6. oh emm gee…..sooo freaking DELISH!!!!! My family DEVOURED this cake, there is nothing left but crumbs….but hubby, who is super picky about breakfasty foods ate about half of it! LOL!! This is DEFINATELY going into our weekend breakfast rotations!!! Do you think it’d be ok to mix it up the night before and put it in the fridge overnight, then just top with the sugar and bake in the morning?? Do tell, because holy crap this was GOOD!!!!! 🙂

    • I’m sure making it up the night before would be fine! The batter is cold anyway when it goes in the oven, so it shouldn’t make a difference. So glad y’all enjoyed it! One of our favorites for sure.

  7. Pingback: 25 Dinner Party Recipes: Company's Coming! (31 Days of Unforgettable Recipes) - Stuff Parents Need

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