Blueberry Cream Cheese Coffee Cake by Gordon Ramsay


Blueberry cream cheese coffee cake is soft and moist with a buttery sour cream crust and a streusel topping. Add in the cream cheese filling with some fresh blueberries and you have your new favorite coffee cake for a special breakfast, brunch, or dessert.
Blueberry Cream Cheese Coffee Cake on a blue plate

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Introduction and My Rating

This very special cream cheese coffee cake is much better than you will pick up the local bakery.

Think of this as the perfect combination of cheesecake with a streusel-topped coffee cake. It is simple to make with the easy to follow step by step photo instructions,

It is not a coffee cake to serve warm out the oven for breakfast. It is a make-ahead great treat for special occasions.

Variations of this recipe appear around the web in lots of places, but I think I will name this Allrecipes.com Raspberry Cream Cheese Coffee Cake as the inspiration piece since it is one of the older versions. I adapted to fresh blueberries, simplified, and organized the technique for you.

My Rating

My rating system. Great 5 out of 5


An easy rating to do.

The Fruit

I converted this to blueberries from raspberries. But almost any fruit should do. But you can use preserves instead of fresh fruit. Good choices, in addition to blueberries or raspberries, would include apricots, or cherries.

For the blueberries, you can use fresh or frozen. Either will do fine and no need to thaw frozen berries.

🥘The Pan

This recipe calls for a 9-inch springform pan.  It needs to be well coated with flour.

No springform pan? An 8-9 nine squire pan would do, but it needs to be deep. I suggest covering the bottom with a piece of parchment paper along with flouring the sides.

✔️Tips

This crust would become dry if overcooked, so be careful.

A nice glaze would be good on this cake.

Storage: Store airtight refrigerated for up to 3 days. You can also freeze for 2-3 months sealed airtight.

📖Blueberry Recipes

Oven Baked Blueberry Pancakes

Blueberry Cream Cheese Bars

Old Fashion Blueberry Cobbler

Whole Wheat Blueberry Muffins
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🔪Instructions

blueberries, eggs and cheesecake ingredients

Preheat oven to 350° conventional with a rack in the middle.

cutting butter into flour with pie cutter in clear bowl

Combine 2 1/4 cup flour, 3/4 cup sugar, and 1/4 teaspoon salt. Mix well. Cut in 3/4 cup cold butter. I like to chop my butter up some before combining. DO NOT SOFTEN BUTTER.

removing one cup of flour mixture from bowl

Reserve 1 cup of the mixture for later. Add 1/2 teaspoon each of baking powder and baking soda. Mix. Add 1 egg, 3/4 cup sour cream, and 1 teaspoon vanilla extract. Mix well.

round baking pan coated with flour

Prepare a 9-inch springform pan with a light coat of butter and dusted with flour. Add the mixture to the prepared pan.

spread cust over pan and sides with spatula

Spread over the bottom and up the sides about 1/4 inch thick.

using an electric mixer to beat egg into mixture

In a mixing bowl place 8 oz cream cheese,1/4 cup sugar, and one egg. Beat with an electric hand mixer until smooth and a little fluffy—about 2 minutes.

adding blueberries to top of filling

Add filling to crust and top with blueberries.

using a spatula to fold the crust over the edge of the filling

Fold crust that is up the sides of the pan onto the top of the filling. Helpful hint, spray the spatula with PAM.

flour mixture on the top of the cake

Cover with topping.

coffee cake on cooling rack

Bake until golden brown and set in the middle with little jiggle – about 55-60 minutes. Allow to cool in the pan for 10-15 minutes and remove the side of the pan.

slice of blueberry coffee cake on spatula

Cool completely before cutting,

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📖 Recipe

Blueberry Cream Cheese Coffee Cake on a blue plate

Blueberry Cream Cheese Coffee Cake

From Dan Mikesell AKA DrDan

Blueberry cream cheese coffee cake is soft and moist with a buttery sour cream crust and a streusel topping. Add in the cream cheese filling with some fresh blueberries and you have your new favorite coffee cake for a special breakfast, brunch, or dessert.

Prep Time 30 mins

Cook Time 1 hr

Total Time 1 hr 25 mins

Servings #/Adjust if desired 12 servings

Ingredients

Instructions 

  • Preheat oven to 350° conventional with a rack in the middle.

  • Combine 2 1/4 cup flour, 3/4 cup sugar, and 1/4 teaspoon salt. Mix well. Cut in 3/4 cup cold butter. I like to chop my butter up some before combining. DO NOT SOFTEN BUTTER.

  • Reserve 1 cup of the mixture for later. Add 1/2 teaspoon each of baking powder and baking soda. Mix. Add 1 egg, 3/4 cup sour cream, and 1 teaspoon vanilla extract. Mix well.

  • Prepare a 9-inch springform pan with a light coat of butter and dusted with flour. Add the mixture to the prepared pan.

  • Spread over the bottom and up the sides about 1/4 inch thick.

  • In a mixing bowl place 8 oz cream cheese, 1/4 cup sugar, and one egg. Beat with electric hand mixer until smooth and a little fluffy. About 2 minutes.

  • Add filling to crust and top with blueberries.

  • Fold crust that is up the sides of the pan onto the top of the filling. Helpful hint, spray the spatula with PAM.

  • Cover with topping.

  • Bake until golden brown and set in the middle with little jiggle – about 55-60 minutes. Allow to cool in the pan for 10-15 minutes and remove the side of the pan.

  • Cool completely before serving.

Recipe Notes

Pro Tips

  1. A springform pan is almost required. But you can use a 9-inch round pan but it needs to be deep, Cover the bottom with parchment paper if you do this.
  2. This is for fresh or frozen blueberries. If you use frozen, there is no need to thaw.
  3. You can use other fresh fruit or even preserves. Raspberry, apricot, or cherry are good choices.
  4. Do not cut before completely cooled.
  5. Store airtight refrigerated for up to 3 days. You can also freeze for 2-3 months sealed airtight.
Have More Questions?Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

TO ADJUST THE RECIPE SIZE:You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition

Calories : 365kcalCarbohydrates : 37gProtein : 5gFat : 21gSaturated Fat : 14gPolyunsaturated Fat : 1gMonounsaturated Fat : 3gCholesterol : 85mgSodium : 210mgPotassium : 45mgFiber : 1gSugar : 20gVitamin A : 700IUCalcium : 40mgIron : 0.9mg

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course :Breakfast

Cuisine :American

Editor’s Note: Originally Published August 7, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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