Blueberry Cream Cheese Coffee Cake with a tender center, creamy filling and a crunchy, buttery topping. A perfect mix of crumb coffee cake and cheesecake.
If you’ve been reading along on this blog for a while you know that I absolutely love coffee cakes and crumb cakes. I’ve posted quite a few along the way, but adding the cream cheese middle layer to the crumb cake makes for the most delicious combination of tender cake and creamy, tangy filling with a burst of delicious blueberries along the way.
I mean c’mon, look at that delicious, creamy blueberry cream cheese filling? It’s like part crumb cake, part cheesecake!
- Use the Nestle Gerber Oat Cereal my youngest didn’t get to finish (yay for using it creatively).
- Skip the step of grinding the oats for the cake and topping. Most crumb toppings that use whole oats can be a bit tough on the chew and give you more of a fruit crisp texture.
- If you have instant oats or regular rolled oats and would like to use those up, pulse them in a food processor until they resemble a breadcrumb texture.
The best and easiest tips I can give you when making this delicious cake?
- Bake it until it is totally set in the middle. I mean with all that cream cheese filling, trust me you are NOT going to end up with a dry cake, but if you don’t bake until fully set you will end up with a slightly raw one. This Blueberry Cream Cheese Coffee Cake takes its sweet time in the oven. It’s cool, trust me, you’ll end up with something delicious for all your efforts!
- You can mix the topping up as much as you want, the oats can take it, but when adding in the dry ingredients to the cake mixture, be sure to only mix long enough that you don’t see the flour anymore. One of the best parts of this cake is how amazingly tender and creamy it is.
- Yes, I really mean 1 1/2 cups blueberries. Trust me, it is a whole lot of cake and every one of those blueberries are needed! You can also substitute raspberries, blackberries, peaches or strawberries. I’ve even made it before with super ripe bananas, sliced into the middle layer which was so creamy and delicious now I am wishing I had another slice of that!
Blueberry Cream Cheese Coffee Cake
Blueberry Cream Cheese Coffee Cake with a tender center and creamy filling topped with a crunchy, buttery oat topping.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12
Calories 354 kcal
Ingredients
- Crumb Topping:
- ½ cup butter , melted
- 1½ cups oatmeal cereal
- ¾ cup packed brown sugar
- 1 teaspoon vanilla
- Cake:
- ¼ cup melted butter
- ¼ cup canola oil
- 1 cup sugar
- 2 large eggs
- 2 teaspoon vanilla
- 1 cup sour cream
- 1 1/2 cups all-purpose flour
- 1/2 cup oatmeal cereal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Cream Cheese filling:
- 1 (8oz) package cream cheese
- 1/4 cup sugar
- 1 large egg
- 1 1/2 cup fresh blueberries
Instructions
- Preheat oven to 350 degrees and grease your a 9" springform pan.
- To make the crumb topping, add the 1/2 cup melted butter, oat cereal, 3/4 cup brown sugar and vanilla to a large bowl and combine until crumbly.
- To make the cake, in a stand mixer add the 1/4 cup butter, oil, sugar, eggs, vanilla and sour cream. Turn on the stand mixer on low, then move to medium speed until fully combined.
- Add in the flour, oat cereal, baking powder, baking soda and salt and turn on low until just combined.
- To make the cream cheese filling, whisk the cream cheese, 1/4 cup sugar and 1 egg until smooth in a medium bowl.
- To assemble the cake, add half the cake batter to the bottom of the pan.
- Add the cream cheese filling leaving a 1" border around the edge and top with 1 cup blueberries.
- Add the rest of the cake batter, top with remaining 1/2 cup blueberries and finally add the crumble over the top of the cake.
Bake for 60-75 minutes, or until center is set and doesn't move or jiggle when you move the pan.
- If there is even a slight jiggle the middle will be raw, so don't worry about it overcooking.
Nutrition Facts
Blueberry Cream Cheese Coffee Cake
Amount Per Serving
Calories 354 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 7g44%
Cholesterol 71mg24%
Sodium 245mg11%
Potassium 110mg3%
Carbohydrates 47g16%
Sugar 34g38%
Protein 3g6%
Vitamin A 415IU8%
Vitamin C 0.2mg0%
Calcium 58mg6%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
This was part of a project with the The Women Bloggers and Kendal King Group on behalf of Nestle. All opinions are my own.
This recipe looks delicious and I would love to make it, but some of the measurements have “?” in place of the numbers. Like “? cup butter” and “? teaspoon baking soda”. Obviously it hasn’t always been this way because others have commented how much they loved it 🙂 Can this please be fixed? I would LOVE to make this as I’ve loved all of your other recipes I’ve tried. Thank you so much! And thank you for sharing your amazing talent with the rest of us!
So sorry your comment was stuck in my spam filter. It was a total glitch on the whole site. Everything since has been fixed.
Can this be made in large muffin tins? I don’t have a springform pan. How long should they cook?
Sure! I would follow my Chocolate Chip Pumpkin Cream Cheese muffin recipe as a guideline. Here’s the direct link:
https://dev.dinnerthendessert.com/chocolate-chip-pumpkin-cream-cheese-muffins/
Good luck!
How do I adjust the bake time if I want to use individual size springform pan?
Yes, you’ll need to adjust but I’ve not tested it using individual pans before. Sorry. If you decide to try, I’d love to know what works. Thanks!
So where does the coffee part come in? I’m assuming this dessert would have coffee as one of the ingredients but I don’t see it as part of the recipe
Hi Jaime, no coffee in the coffee cake, it’s just called that because it’s traditionally eaten with a cup of coffee. I’m sorry for the confusion. I do like the idea of adding coffee though, I’ll work on a recipe like that.
Did you use gerber baby food for the oat crumb topping?
I used Nestle Gerber Oat Cereal for it.
So really cute story. My boyfriend of almost 4 years seen this recipe pop up in his Facebook feed several months ago and sent it to me. I saved it and brought it up last week when asking him what he wanted for his birthday dessert. He was like “yes I want that!” So I made it for him yesterday using rolled oats that I roughly processed as you described. Also, I only had a 10 inch pan, so it came out a little thinner side. However, when I suggested he take the rest to work, he said no way. This from a guy that doesn’t care much for dessert. He said this is his favorite dessert ever, even better than his favorite apple pie. This made my evening and he said he wants this for his birthday until he dies … ? ? He even put a picture of it with a knife in it on one of the knife sites that he follows!
Aw that’s such a cute story!! Thank you so much for coming back and sharing. So glad it made his day!
It was worth the effort ?. I used rolled oats that I pulsed in the food processor.
Yay!! Thanks for the 5 star rating.
Can I use old fashioned ots for an ingredient for the topping on blueberry cream cheese coffee cake?
Yes but I would recommend pulsing them in a food processor until they’re more like breadcrumbs. Good luck!
I’d been meaning to try this recipe for a while and finally took the plunge. Overall was great, but the cream cheese filling seemed to set more than I was expecting and it ended up with an egg taste rather than cream cheese tasting (only used one egg). Wondered how necessary the egg is in the filling?
It’s very important and cannot be made without an egg. So sorry.
This was delicious! It got rave reviews at a recent brunch I took it to. I used a honey oats granola for the topping and it worked beautifully. I found I had to cover it towards the end of cooking since it was getting too dark. This recipe is a keeper. Thanks for sharing.
You’re welcome, Gail! So glad you love it so much!