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Crumb-Topped Blueberry Coffee Cake Recipe

Crumb-Topped Blueberry Coffee Cake Recipe

This sweet crumb-topped cake gets it's moistness from blueberries and cream cheese. "I like to make it ahead and freeze it for times when I have company for breakfast."—Melanie Koehn, Colcord, Oklahoma
TOTAL TIME: Prep: 10 min. Bake: 40 min. YIELD:6-8 servings


  • 1/4 cup butter, softened
  • 2/3 cup sugar
  • 1 large egg
  • 1 cup plus 2 tablespoons all-purpose flour, divided
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup whole milk
  • 1 cup fresh or frozen blueberries
  • 3 ounces cream cheese, cubed
  • 2 tablespoons all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon cold butter


  • 1. For batter, in a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine 1 cup flour, baking powder and salt; gradually add to creamed mixture alternately with milk.
  • 2. Toss blueberries with remaining flour. Stir blueberries and cream cheese into creamed mixture (batter will be thick). Transfer to a greased 8-in. square baking dish.
  • 3. For topping, in a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter. Bake at 375° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Yield: 6-8 servings.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutritional Facts

1 piece: 277 calories, 12g fat (7g saturated fat), 59mg cholesterol, 219mg sodium, 38g carbohydrate (22g sugars, 1g fiber), 4g protein.

Reviews for Crumb-Topped Blueberry Coffee Cake

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Reviewed Jul. 6, 2016

"This was a nice quick dessert. I had a lot of fresh blueberries and wanted something different than a cobbler. Everyone loved this."

Reviewed May. 2, 2016

"Made this for brunch yesterday-it was delicious! Everyone loved it. I doubled the crumb topping, and tossed the cream cheese cubes in flour before adding to batter. They were fairly evenly distributed in the cake. I also made a glaze with powder sugar, lemon juice and cream cheese and drizzled it over the top while it was warm! A definite keeper!!"

Reviewed Aug. 6, 2015

"easy recipe and simple ingredient list! This recipe is nice if you are looking to make something in a 8x8 square baking dish. I cubed the cream cheese and leth it soften at room temp, and added after I mixed in the blueberries. Came out perfect at 40 mins."

Reviewed Mar. 13, 2015

"Mine came out so dry. It was simple to assemble and it looked amazing! I don't know why it was so dry. It looks dry even when cut. :( Ideas?"

Reviewed Jan. 23, 2015

"Very, very good. I do think next time I may make more topping. I agree with those who said the cream cheese needs to be softened first. Maybe softening it in order to swirl it through might help. I did have some areas where there was no cream cheese at all. Still, though, this was a delicious coffee cake and I will make it again."

Reviewed Jul. 20, 2014

"Was concerned about the bland comment below. Not bland at all. It is WONDERFUL! I like that you include the cream cheese at the end so the little morsels are in there like a treat. I made in a loaf pan."

Reviewed Dec. 17, 2013

"This was a great recipe, easy and fast to make. I used 1/2 cup of blueberries and 1/2 cup of black berries instead of all blueberries."

Reviewed Jun. 11, 2013

"was very good...I was hoping the cream cheese would have melted out a bit instead of staying in a chunk so I may soften it an mix it in next time but overall really really yummy"

Mommy Gray
Reviewed Apr. 7, 2013

"Has become a family favorite. Everyone loves it."

Reviewed Feb. 8, 2013

"This coffee cake came out bland and although I mixed the frozen berries with flour they all sat at the bottom. A much more enjoyable blueberry coffee cake came from Taste of home and was called Blueberry crunch cake. That was a 5 star. I've made that one several times and never disappointed."

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