Blueberry Cream Cheese Coffee Cake is a soft and moist cake with layered blueberry batter, rich cream cheese filling, and a sweet crumble topping.This coffee cake is perfect for breakfast, brunch, or dessert! If you love this one, you might also enjoy my Blueberry Coffee Cake—it’s another blueberry-packed favorite that’s just as soft, moist, and perfect for any occasion! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Flour: All-purpose flour gives the cake structure and stability.I have not tested the cake with other kinds of flour, so I cannot speak to their effectiveness.

Butter: I prefer unsalted butter to have the most control over the salt in the coffee cake.I used it in both the cake and the crumble topping.If using salted butter, you may want to lessen the amount of salt in the recipe.

Sugar: I used granulated sugar in the cake and then light brown sugar in both the cream cheese filling and crumble topping.Milk: For a soft, tender texture, I added whole milk to the cake batter.If you don’t have whole milk, 2% or 1% could also work.

Blueberries: The star of the recipe is the fresh blueberries! 3 cups are gently folded into the cake batter so you get a blueberry flavor in every bite.Cream Cheese: Let the cream cheese soften or come to room temperature before making the filling.Can I Use Frozen Blueber

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