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Blueberry Cream Cheese
Coffee Cake

Posted by Denise on October 28, 2012

blueberry cream cheese coffee cake
A moist, light lemon-flavored cake cradles juicy blueberries and dots of cream cheese in this lovely morning treat.

Tangy dots of cream cheese float alongside sweet blueberries embedded in this fluffy lemony cake. Sweet buttery crumb topping is baked into the top of the coffee cake. Such a yummy start to the day!

Glenn’s dad, Dominic, just left on Friday to fly back to Iowa after a two-week visit with us. When Dominic is at his home he eats a lot of his meals at his local senior center, so we have been trying to make foods that he doesn’t get there. His one request was “no chicken, please”, because the center serves a lot of chicken. He was willing to make one exception for our homey Chicken and Rice Casserole, which he really enjoyed.


I made Blueberry Cream Cheese Coffee Cake so Dominic could have a sweet treat with his morning coffee. The recipe is from the 1981 Philadelphia Brand Cream Cheese Cookbook.  This is a nice little cookbook with many delicious recipes.

We used blueberries that we picked this summer and stored in the freezer. Here is a question for you: Why do recipes for baked goods call for coating berries with a little flour before adding them to the batter? Go ahead. I’ll wait for you to  think about it for a minute or two (picture me humming the final question theme from the Jeopardy! game show.) Ok, time’s up. Did you guess right? The answer is: To keep the fruit from sinking to the bottom of the batter. A little flour coating grabs onto the blueberry and when gently mixing into the other ingredients, the flour also adheres to the batter, keeping the blueberries suspended.

Since I used frozen blueberries, I tried to keep them slightly frozen for mixing to avoid mushing them up too much and to keep the batter from turning all blue. Frozen blueberries tend to leak juice as they thaw. The batter got sorta blue, as you can see in the photos below, but you couldn’t tell once it was baked. The little bit of lemon zest added to the batter gives the cake a surprising hit of lemon flavor. So good!  Make sure to dice the cream cheese quite small to avoid large pockets of it in the cake.

Blueberry Cream Cheese Coffee Cake keeps for 3 to 4 days if well covered.


  Printer friendly recipe without photos 


Blueberry Cream Cheese Coffee Cake



 blueberry cream cheese coffee cake ingredients

 Blueberry Cream Cheese Coffee Cake ingredients.



Makes 12 – 16 servings



For the cake:

1 ¼

cups sugar


cup butter, softened



2 ¼

cups all purpose flour


tablespoon baking powder (check the expiration date)


teaspoon salt


cup milk


cup water


cups blueberries, fresh or frozen


8 oz. package of cream cheese, cut into small cubes


teaspoon grated lemon zest (rind)

For the Topping:


cup sugar


cup all purpose flour


teaspoon grated lemon zest (rind)


tablespoons butter, softened




1.    Preheat the oven to 3750 F. Spray or grease a 13 x 9” baking pan.


2.    Using a mixer, cream the butter and sugar together until it is light and fluffy. Add the eggs and mix in well.


creaming butter and sugar  creaming butter and sugar 2




3.    In a medium bowl, combine 2 cups of the flour, the baking powder and the salt. Have the water and milk ready. Add the dry mixture a little at a time to the sugar mixture, alternating with the milk/water and mixing well after each addition.


mixing dry ingredients


mixed batter


4.    Toss the blueberries with the remaining ¼ cup of the flour until the blueberries are well coated. Gently fold the blueberries, cream cheese cubes, and the lemon zest into the batter, making sure to mix them in well.

coating blueberries with flour  blueberry cream cheese coffee cake adding cream cheese chunks

blueberry cream cheese coffee cake adding lemon zest

blueberry cream cheese coffee cake mixing


5.    Pour the batter into the greased baking pan and spread evenly including into the corners. Combine the topping ingredients with a fork or spatula until it forms coarse crumbs. Sprinkle the topping evenly over the coffee cake batter. Bake on the middle oven rack for approximately 1 hour or until it is nicely browned on top and a toothpick inserted into the middle of the cake comes out clean. If batter still sticks to the toothpick, bake longer checking every couple of minutes until the coffee cake is done. Serve warm or room temperature. Store covered for up to 3-4 days.

blueberry cream cheese coffee cake adding zest blueberry cream cheese coffee cake adding topping

blueberry cream cheese coffee cake baked in pan



 blueberry cream cheese coffee cake on plate


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