Blueberry Coffeecake
Prep time: 
Cook time: 
Total time: 
Serves: Serves 10
Sour cream coffeecake with a blueberry cheesecake layer and topped with a cinnamon streusel.
Coffee Cake
  • 1/2 cup butter, room temperature
  • 1/2 cup sugar
  • 1 large egg
  • 1/4 cup sour cream
  • 1 teaspoon vanilla
  • 2 cups flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
Cheesecake Topping
  • 8 oz. cream cheese, room temperature
  • 1/3 cup sugar
  • 1 teaspoon vanilla
  • 1 large egg
  • 1 1/2 cups blueberries
Streusel Topping
  • 1/3 cup brown sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon cinnamon
  • 3 tablespoons butter
  1. For the Coffeecake: Cream together butter and sugar until light and fluffy. Beat in egg and vanilla. Add sour cream and milk. Mix together until incorporated.
  2. Add the flour, baking powder and salt. Mix just until incorporated. Spread evenly into a greased 9 inch cake pan (I used a springform pan).
  3. For the Cheesecake Topping:
  4. Beat cream cheese with sugar until incorporated. Add vanilla and egg. Fold in blueberries. Spread on top of coffee cake layer.
  5. For the Streusel Topping:
  6. Mix together sugar, flour and cinnamon. Using a fork blend in butter until it is about the size of peas. Sprinkle on top of cream cheese layer.
  7. Bake at 350 degrees for 45-55 min. or until a toothpick inserted in the center comes out clean. Allow to cool completely before serving.
Recipe by Recipes Food and Cooking at