Eight Inch Blueberry Cream Cheese Coffee Cake

Blueberry Cream Cheese Coffee Cake is a moist, soft, 8 inch cake made with cream cheese in the batter, a crunchy topping and loaded with blueberry and lemon flavor. 

Blueberry Cream Cheese Coffee Cake is Superb!  That’s the only word that could describe this little coffee cake!  This 8 inch cake took me totally by surprise, I expected it to be good, I just didn’t know how good.  It all hits you in one bite, the moist, soft cake, the crunchy topping, the blueberry and lemon flavor…WOW!  It is all together perfect. I’ve never made a cake that had bits of cream cheese in the batter.  Normally cream cheese is beaten in and becomes part of the batter.  All I can say is it works, it helps make the cake soft and moist.   I tasted the cake while it was warm, the flavors of blueberry and lemon were bursting in the cake.  I guarantee you, this is one little cake you won’t soon forget. We’re going to make Blueberry Cream Cheese Coffee Cake together so let’s gather the ingredients.

Eight Inch Blueberry Cream Cheese Coffee Cake Ingredients:

Cake Batter Ingredients:

• 1/4 cup butter, softened
• 2/3 cup sugar
• 1 egg, room temperature
• 1 cup plus 2 Tablespoons all purpose flour, divided
• 1/2 Teaspoon baking powder
• 1/4 Teaspoon salt
• 1/2 cup milk, room temperature
• 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
• 3 ounces cream cheese, room temperature, cut into very small chunks
• 1 Teaspoon lemon zest (about 1 lemon zested)

Cake Topping Ingredients:

• 4 Tablespoons all purpose flour
• 4 Tablespoons white sugar
• 2 Tablespoons butter, cold

Place the butter and sugar in a large bowl. Beat the two together with an electric mixture until light and fluffy. Add the egg and the lemon zest to the bowl and beat until everything is well incorporated.

The next step is to combine the flour, baking powder and salt into a small bowl and stir to combine the ingredients. Add the flour to the creamed mixture alternately with the milk. Beating just until each addition of flour and milk is just incorporated into the batter before adding more. Your going to start with an addition of flour and end with an addition of flour.  It’ll look something like this…Add flour, beat until just incorporated, add 1/2 the milk, beat until just incorporated. Add flour, beat until just incorporated, add the last half of the milk, beat until just incorporated and then add the last batch of flour and beat until just incorporated.

Toss the blueberries (whether they’re fresh or frozen) in the remaining 2 Tablespoons of flour. You can use either fresh or frozen blueberries in the cake batter. If you’re using frozen, don’t thaw the frozen blueberries, you can use them to make the cake frozen. 

Stir the blueberries and cream cheese pieces into the batter until they are just incorporated.  It’s time to making the cake topping.

To make the topping combine the flour and sugar in a medium bowl. Cut the butter into the mixture until it’s crumbly. I usually rub the mixture between my fingers until it becomes crumby. I hate getting a pastry blender out and dirty when my fingers work just as well. But that’s just me, use the pastry blender if that works better for you.

Sprinkle the crumbs over the top of the cake evenly. Place the cake in a preheated 375 degree oven for 40 – 45 minutes or until it tests done when a toothpick inserted in the center comes out clean. Remove the cake from the oven onto a cooling rack. Cool the cake until it’s warm and serve.

Eight Inch Blueberry Cream Cheese Coffee Cake is a moist, soft cake with a crunchy topping loaded with blueberry and lemon flavor and it’s what’s for dessert, ENJOY!

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Eight Inch Blueberry Cream Cheese Coffee Cake

Eight inch Blueberry Cream Cheese Coffee Cake is a moist, soft 8 inch cake with a crunchy topping that's loaded with blueberry and lemon flavor

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: Dessert

Cuisine: American

Keyword: Blueberries, blueberry cake, coffee cake, cream cheese, eight inchcake

Servings: 9

Author: Mary Malone

Ingredients

Cake Batter

• 1/4 cup butter, softened
• 2/3 cup white sugar
• 1 egg room temperature
• 1 cup plus 2 Tablespoons all purpose flour, divided
• 1/2 Teaspoon baking powder, divided
• 1/4 Teaspoon salt
• 1/2 cup milk
• 1 cup fresh or frozen blueberries, if using frozen, do not thaw
• 3 ounces cream cheese, room temperature, cut into very small chunks
• 1 Teaspoon lemon zest (about one lemon zested

Topping

• 4 Tablespoons all purpose flour
• 4 Tablespoons sugar
• 2 Tablespoons cold butter

Instructions

• For the cake:

  Beat the butter and sugar with an electric mixer until light and fluffy. Add the egg and lemon zest to the bowl and beat until well incorporated.
• Add the flour to the creamed mixture alternately with the milk, starting and ending with the flour. Beat the ingredients just until they are incorporated with each addition of flour and milk.
• Toss the blueberries in the remaining 2 Tablespoons of flour. Cut the room temperature cream cheese into small pieces.  Stir the blueberries and cream cheese into the bater until just incorporated. Pour the batter into a greased 8x8 baking pan.
• For the Topping:

  Combine the flour and sugar. Cut the butter into the mixture until crumbly. I usually rub the mixture between my fingers until it becomes crumbly. Sprinkle the crumbs over the batter.

  Bake the cake in a preheated 375 degree oven for 40 - 45 minutes or until it tests done with a toothpick inserted into the center. Remove the cake from the oven, place on a cooling rack until it cools to warm and serve.

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