Blueberry Cream Cheese Coffee Cake with Almond Streusel

Super simple and seriously delicious Blueberry Cream Cheese Coffee Cake with Almond Streusel. This cake is berry-filled, extra jammy, fluffy, perfectly sweet, and oh so delicious. The cake batter is made with simple, pantry staple ingredients, and some cream cheese to give the cake a fluffy and delicious texture. The filling is actually a homemade blueberry jam that has hints of lemon and is made with blueberries and has fresh blueberries sprinkled on top…for the maximum berry experience! Oh, and the final buttery streusel topping is made with cinnamon, sugar, and almond flour, creating the ultimate extra sweet topping. Put everything together and you have a blueberry coffee cake that’s buttery, jammy, sweet, full of bright spring/summer flavors, and truly layered with deliciousness. This cake is definitely everyone’s favorite breakfast!

blueberry coffee cake slice being held over coffee cake on parchment paper

→ This post is also available as a Web Story: Blueberry Coffee Cake

About The Recipe

Happy last Monday of February – happy almost March!

I know it’s still the middle of winter, but I’m already feeling the summer vibes. And I have a confession to make, I am definitely feeling excited. March is so very close and that’s when winter will finally end. It’s a fun time of year! There will be wonderful months of nice weather, amazing summer produce, and lots of summer baking to look forward too!

But right now, what I’m most excited about is this cream cheese coffee cake, which is somewhat shocking to me. Mostly because there’s actually no chocolate involved…which is generally a must for us when it comes to cakes and desserts.

blueberry coffee cake on parchment paper with slice being pulled out

Oh, and because it’s actually one of the most delicious coffee cakes we’ve ever posted! It’s jammy, bright flavors, and so. so. good. I cannot express how amazingly delicious this cake is.

Did I mention that it’s perfect for breakfast and dessert?

Equipment Needed

Ingredients

For The Jam:

  • Blueberries
  • Sugar
  • Lemon Juice
blueberries, sugar, and lemon juice in bowls

For The Streusel:

  • Unsalted Butter
  • Sugar
  • Almond Flour
  • All-Purpose Flour
  • Salt
  • Cinnamon
salt, sugar, flour, butter, almond flour, and cinnamon on marble counter

For The Cake:

  • Unsalted Butter
  • Cream Cheese
  • Sugar
  • Eggs
  • Vanilla Extract
  • All-Purpose Flour
  • Baking Powder
  • Baking Soda
  • Salt
  • Milk
  • Blueberries
salt, baking powder, baking soda, butter, sugar, eggs, vanilla, cream cheese flour, and milk on marble counter

Instructions

Combine blueberries, sugar, and lemon juice in a small pot. Cook over medium heat, stirring occasionally, until blueberries burst and jam has thickened, about 20 minutes. Remove from the heat and set aside.

Combine the unsalted butter, sugar, almond flour, all-purpose flour, salt, and cinnamon in the food processor for the streusel. Pulse until the mixture is crumbly. Set aside.

In a medium bowl, sift together all-purpose flour, baking powder, baking soda, and salt. Set aside.

Beat the butter, cream cheese, and sugar in a mixer until light and fluffy.

Add eggs one at a time, mixing well in-between each addition.

Stir in the vanilla.

Add the dry ingredients, stirring slowly until just barely combined. Don’t over mix!

Stir in the milk.

Spoon about half the batter into a greased cake pan. Top with jam in the center, leaving about 1 inch around the edges. Sprinkle the top with blueberries. Add the remaining half of the cake batter.

Sprinkle the top with the streusel and bake at 350 degrees for 45 minutes, or until the cake tests done.

Top with powdered sugar and enjoy!

coffee cake on parchment with four slices cut into it with a glass of milk behind

Coffee Cake Trouble Shooting

If the cake is a grainy texture after baked: This is most likely caused by the cream cheese not being fully incorporated. When mixing, make sure that the batter is smooth! No lumps of cream cheese.

Cake stuck to the pan: This could be caused by a few things. One, the pan might not have been greased enough. Another, the jam could’ve seeped out and cooked to the pan while baking. To keep the jam from being too much of a problem, be sure to keep the jam about an inch away fro the pan. Then, after it’s baked, run a knife along the edges to ensure it didn’t stick!

The jam is too thick: No worries! This is actually fixable without having to remake. This was caused by it being cooked too much. Just whisk in some water until the jam loosens.

Fresh or Frozen Blueberries?

Well, actually…both! That’s right. You can use both in this recipe. Blueberries not in season? No big deal! Use frozen blueberries just like you would fresh ones. Just make sure they’re thawed before using.

What To Serve With This Blueberry Coffee Cake

Breakfast? Snack? Dessert? Doesn’t matter! This cake works well as all three! It’s sweet, berry filled, and the perfect addition to your berry baking rotation. But, if you’re looking for ways to change it up, here’s a small list of our favorite things to make with this cake!

How To Store

You definitely need to keep this cake in the fridge! It’s very moist and will spoil much quicker if kept at room temperature. You could also keep this cake sliced (or whole!) in the freezer.

Substitutions

  • You can use store-bought jam rather than making your own. Just use about 1/2 cup!
  • No cream cheese? No problem! You can use sour cream or plain yogurt instead. Just note that the texture of the cake will be different.
  • If you don’t have almond flour, you can use finely ground almonds.
  • Frozen blueberries can be used instead of fresh.
slice of blueberry coffee cake being held over cake

Expert Tips

  • Make sure all ingredients are at room temperature! It’ll make mixing the batter so much easier.
  • The streusel topping makes way more than you’ll need, but it does freeze well.
  • Check the expiration dates on your baking powder and soda.
  • The cake batter is very thick. We used an offset spatula to spread it smoothly.
  • Slide a knife around the edges of the cake to make sure it doesn’t stick!
  • Some of the streusel will fall off when you turn the cake out.

When you make this Blueberry Cream Cheese Coffee Cake with Almond Streusel, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

blueberry coffee cake slice being held over coffee cake on parchment paper

Blueberry Cream Cheese Coffee Cake with Almond Streusel

Traci
Sweet, berry filled, fluffy, and so delicious! This Blueberry Cream Cheese Coffee Cake with Almond Streusel is the perfect compliment to your morning cup of coffee.
4.67 from 3 votes
Prep Time 30 mins
Cook Time 45 mins
Additional Time 20 mins
Total Time 1 hr 35 mins
Course Breakfast
Cuisine American
Servings 8
Calories 520 kcal

Ingredients
 

Blueberry Jam

  • 1 cup blueberries, fresh or frozen
  • ¼ cup sugar
  • 1 Tablespoon lemon juice

Streusel Topping

  • 7 Tablespoons unsalted butter, room temperature
  • cup sugar
  • cup almond flour
  • ½ cup all purpose flour
  • pinch of salt
  • 1/16 teaspoon cinnamon

Batter

  • cup unsalted butter, room temperature
  • ½ cup cream cheese, room temperature
  • ½ cup sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups all purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup milk, room temperature
  • ¼ cup blueberries, fresh or frozen

Instructions

Blueberry Jam

  • Combine blueberries, sugar, and lemon juice in a small saucepan.
  • Cook over medium heat, stirring occasionally, until blueberries burst and jam has thickened, about 20 minutes.
  • Remove from heat and set aside to cool.

Streusel Topping

  • Combine all ingredients in the bowl of a food processor.
  • Pulse until crumbly.
  • Set aside.

Batter

  • Preheat oven to 350 degrees.
  • Spray an 8"x3" round cake pan with baking spray. Set aside.
  • In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
  • Beat butter, cream cheese and sugar with an electric mixer until light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Stir in vanilla.
  • Gently stir in flour mixture.
  • Add milk and mix only until blended.

Putting It Together

  • Spoon half of batter into prepared pan.
  • Top with jam, leaving a 1 inch border around edge.
  • Place blueberries on top of jam.
  • Spoon remaining batter on top of blueberries, making sure to spread batter to edges.
  • Sprinkle desired amount of streusel over top.
  • Bake for 45 minutes, or until cake tests done.

Notes

Substitutions:
  • You can use store-bought jam rather than making your own. Just use about 1/2 cup!
  • No cream cheese? No problem! You can use sour cream or plain yogurt instead. Just note that the texture of the cake will be different.
  • If you don't have almond flour, you can use finely ground almonds.
  • Frozen blueberries can be used instead of fresh.
Expert Tips:
  • Make sure all ingredients are at room temperature! It'll make mixing the batter so much easier.
  • The streusel topping makes way more than you'll need, but it does freeze well.
  • Check the expiration dates on your baking powder and soda.
  • The cake batter is very thick. We used an offset spatula to spread it smoothly.
  • Slide a knife around the edges of the cake to make sure it doesn't stick!
  • Some of the streusel will fall off when you turn the cake out.

Nutrition

Serving: 1SliceCalories: 520kcalCarbohydrates: 58gProtein: 8gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 107mgSodium: 369mgPotassium: 105mgFiber: 2gSugar: 31gVitamin A: 847IUVitamin C: 3mgCalcium: 90mgIron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

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2 Comments

    1. Hi Peggy! I’m so sorry that you didn’t like this recipe. The batter for this cake is meant to be SUPER thick. It has to be to hold the jam. If you thought it was too thick, you could always add a little bit more milk. I hope you give this recipe another chance! Have a great day:)