This post may contain affiliate links, please visit our privacy policy for details.
Simple, irresistible Blueberry Cream Cheese Coffee Cake with Almond Streusel — jammy, fluffy, and full of bright berry flavor. The batter combines pantry staples with cream cheese for a tender crumb, while a quick homemade blueberry jam adds concentrated fruit flavor with a touch of lemon. Fresh (or thawed frozen) blueberries scattered on top give bursts of freshness, and a buttery cinnamon-almond streusel finishes the cake with a crunchy, sweet contrast. The result is a layered coffee cake that’s perfect for breakfast, brunch, or dessert.
About The Recipe
This cake is a great way to welcome spring and summer produce even if the weather is still cool. It’s jammy, bright, and remarkably satisfying — and yes, it works beautifully as both breakfast and dessert.
With a tender, cream cheese–enriched batter, a lemony blueberry jam center, fresh blueberries, and an almond-cinnamon streusel, this coffee cake is layered with texture and flavor. It’s a reliably crowd-pleasing recipe that’s simple to make with common ingredients.
Equipment Needed
- Small saucepan
- Food processor
- 8-inch cake pan
- Electric mixer
- Sieve or sifter
- Rubber spatula
- Cake tester or toothpick
Ingredients
For the Jam:
- Blueberries
- Sugar
- Lemon juice
For the Streusel:
- Unsalted butter
- Sugar
- Almond flour
- All-purpose flour
- Salt
- Cinnamon
For the Cake:
- Unsalted butter
- Cream cheese
- Sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Milk
- Blueberries
Instructions
Combine the blueberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the berries burst and the mixture thickens into jam, about 20 minutes. Remove from heat and let cool.
Make the streusel by combining butter, sugar, almond flour, all-purpose flour, salt, and cinnamon in a food processor. Pulse until the mixture becomes crumbly, then set aside.
Sift together the flour, baking powder, baking soda, and salt in a medium bowl and set aside.
Beat the butter, cream cheese, and sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition, then stir in the vanilla.
Gently fold in the dry ingredients until just combined, taking care not to overmix. Stir in the milk until the batter is smooth.
Preheat the oven to 350°F (175°C) and grease an 8″x3″ round pan. Spoon about half of the batter into the prepared pan and spread it evenly. Dollop the cooled blueberry jam in the center, leaving a 1-inch border around the edge. Scatter fresh or thawed blueberries over the jam, then spoon the remaining batter on top and spread to the edges.
Sprinkle the streusel evenly over the top and bake at 350°F for about 45 minutes, or until a cake tester inserted in the center comes out clean. Remove from the oven, let cool slightly, dust with powdered sugar if desired, and serve.
Troubleshooting
If the cake is grainy: Make sure the cream cheese was fully softened and thoroughly incorporated into the batter. The batter should be smooth with no lumps.
If the cake sticks to the pan: Ensure the pan was well-greased. Also keep the jam at least 1 inch from the edge to prevent it from seeping and caramelizing against the pan. Run a knife around the edges after baking to help release the cake.
If the jam is too thick: Whisk in a little water while it’s still warm until it loosens slightly; this will make it easier to spread.
Fresh or Frozen Blueberries?
You can use either fresh or frozen blueberries. If using frozen, thaw and drain them before using to avoid excess moisture in the batter.
What To Serve With This Blueberry Coffee Cake
This cake is versatile — enjoy it for breakfast, brunch, snack, or dessert. Toppings and pairings we like:
- Vanilla glaze
- Chantilly cream
- Vanilla ice cream
- Homemade granola for crunch
How To Store
Store the cake in the refrigerator because it’s moist and contains cream cheese. It also freezes well, whole or sliced.
Substitutions
- Use store-bought jam (about 1/2 cup) instead of making the jam.
- Swap cream cheese with sour cream or plain yogurt (texture will differ).
- Use finely ground almonds if you don’t have almond flour.
- Frozen blueberries work fine when thawed and drained.
Expert Tips
- Bring all ingredients to room temperature for easier mixing and a smoother batter.
- The streusel recipe yields extra — it freezes well for future use.
- Check that your baking powder and baking soda are fresh for best rise.
- The batter will be thick; an offset spatula helps spread it evenly in the pan.
- Run a knife around the pan edge after baking to loosen the cake before turning it out.
- Expect some streusel to fall off when you remove the cake from the pan.
If you make this Blueberry Cream Cheese Coffee Cake with Almond Streusel, leave a comment and share your experience — feedback and questions are always welcome!