Blueberry Cream Cheese Coffee Cake with Almond Streusel

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

Blueberry Cream Cheese Coffee Cake with Almond Streusel

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.

Course: Breakfast

Cuisine: American

Prep Time: 30

Cook Time: 45

Additional Time: 20

Total Time: 1 35

Servings:

Calories: 520kcal

Ingredients

Blueberry Jam

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

Streusel Topping

7 Tablespoons unsalted butter room temperature
⅓ cup sugar
⅔ cup almond flour
½ cup all purpose flour
pinch of salt
1/16 teaspoon cinnamon

Batter

⅜ cup unsalted butter room temperature
½ cup cream cheese room temperature
½ cup sugar
2 large eggs room temperature
1 teaspoon vanilla extract
1½ 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