Blueberry Cream Cheese Coffeecake
This Amish recipe for blueberry coffeecake with cream cheese creates a luscious and delightfully moist and dense crumb. With each bite, you'll experience a harmonious blend of succulent blueberries bursting with sweetness, perfectly complemented by the creamy essence of the cream cheese. Topped with a light streusel, it achieves sheer perfection!
Whether you savor it for breakfast, as a snack, or as a dessert, this exquisite cake pairs flawlessly with a cup of coffee or tea, making any time of day a moment to relish in its deliciousness.
Why is it Called Coffeecake?
The term "coffeecake" can be misleading since this cake doesn't contain coffee in its ingredients.
Although some variations of coffeecakes may incorporate coffee flavors, the majority of them don't.
Instead, the name originated from the tradition of enjoying this cake alongside a cup of coffee during breaks or as a companion to coffee-drinking occasions. Therefore, the term "coffeecake" primarily reflects its historical association with being paired with coffee.
And believe me, this fantastic Amish blueberry coffee cake is an absolute delight when enjoyed with a steaming cup of coffee.
But hey, no need to fret if coffee isn't your thing. This cake is just as perfect with a comforting cup of tea or even all by itself. So go ahead and indulge in this marvelous creation, accompanied by your beverage of choice, or simply savor its deliciousness on its own.
While this delightful recipe showcases the use of blueberries, you can easily swap them with other berries, such as blackberries, mulberries, or raspberries.
Since these four berries work basically the same, you can create different flavor profiles with whatever berries you have on hand. So if you have lots of wild blackberries, make a blackberry coffeecake. Or if you have a tree loaded with mulberries, you can use them as well.
This cream cheese coffee cake will be incredible no matter what kind of berries you add.
Blueberry Streusel Coffeecake
In this recipe, we only add a small amount of streusel topping to our coffee cake. And I find it to be the perfect amount.
However, if you're a fan of extra streusel goodness, feel free to double the quantity. And if desired, you could include some chopped pecans or sliced almonds for an added crunch as well.
Feel free to tailor this streusel blueberry coffeecake to your taste preferences and make it truly yours.
Blueberries are an incredible fruit that can be enjoyed in various delightful ways. They make an excellent snack and can be added to fruit salad, yogurt, baked goods, and more, enhancing the flavor of any dish they're included in.
Moreover, apart from being delicious, blueberries are also known as a superfood since they offer numerous health benefits due to their high antioxidant content.
So whether enjoyed fresh or in various culinary creations such as this Amish coffeecake, blueberries are a nutritious and versatile fruit worth incorporating into your diet.
This post contains affiliate links...
9" Pan or 9x13"
This old-fashioned blueberry coffeecake recipe makes a 9" square pan full. However, if your family loves this breakfast cake as much as we do, you may want to go ahead and double the recipe. A small pan of this amazing blueberry coffeecake never lasts long around our house.
So if you decide to go for it and double the recipe, you can use a 9x13" pan instead. But, here's the catch—the baking time will vary since the larger pan will take a bit longer to cook all the way through.
And since we're talking about baking pans, I wonder how many of you use aluminum cake pans for your cakes, bars, etc.
I like the idea of glass pans since they seem more safe than aluminum. However, aluminum baking pans are generally considered safe to use for baking.
And they are a popular choice among home bakers for several reasons. Aluminum pans offer excellent heat conductivity, meaning they distribute heat evenly, resulting in more consistent baking results. They also cool down quickly after being removed from the oven.
And in my experience, I have found that cakes and bars tend to turn out drier when baked in glass as compared to aluminum. Perhaps it's just me, but I usually prefer using aluminum pans. However, I am adamant about not using nonstick aluminum bakeware since I really don't like that stuff.
You can store your blueberry breakfast cake in an airtight container at room temperature for a day or two. However, due to its high moisture content, it goes bad quickly when left in a warm humid environment.
When stored in the refrigerator, it will be good for up to a week. And if you prefer it warm, you can always heat it in the microwave for approximately 30 seconds.
You can also freeze leftovers in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
I hope you enjoy this Amish blueberry cream cheese coffeecake as much as we do! If you try this recipe, I would love it if you left me a comment and star rating below. Thank you!
Amish Blueberry Coffeecake Recipe with Cream Cheese
- 1/4 c. butter, softened (4 Tbsp.)
- 2/3 c. sugar
- 1 large egg
- 1 c. all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 c. whole milk
- 3 - 4 oz. cream cheese, cubed
- 1 c. blueberries (fresh or frozen)
- 2 Tbsp. all-purpose flour
- 2 Tbsp. all-purpose flour
- 2 Tbsp. sugar
- 1 Tbsp. cold butter
- Preheat the oven to 375℉.
- In a large mixing bowl, cream the butter and sugar.1/4 c. butter, softened (4 Tbsp.), 2/3 c. sugar
- Add the egg and mix well.1 large egg
- In a separate bowl, combine the dry ingredients.1 c. all-purpose flour, 1/2 tsp. baking powder, 1/4 tsp. salt
- Gradually add the dry ingredients to the creamed mixture alternately with the milk. Mix to combine.1/2 c. whole milk
- Cut the cream cheese into small cubes. Toss the blueberries with the 2 Tbsp. flour. Stir the cream cheese and blueberries into the creamed mixture. (The batter will be thick.)3 - 4 oz. cream cheese, cubed, 1 c. blueberries (fresh or frozen), 2 Tbsp. all-purpose flour
- Spread into a greased 8 or 9" square baking dish.
- Sprinkle the streusel evenly over the top.
- Bake for 40 - 45 minutes or until a toothpick comes out clean.
- Cool and store in an airtight container. This coffee cake is best when served at room temperature, however, it must be refrigerated after one day. It also freezes well.
- In a small bowl, mix the flour and sugar. Crumble the butter into the mixture to create fine crumbs.2 Tbsp. all-purpose flour, 2 Tbsp. sugar, 1 Tbsp. cold butter
- Use fresh or frozen blueberries. However, when using frozen blueberries, DO NOT thaw them before adding them to the batter.
- Switch out the blueberries for whatever berries you have on hand, such as blackberries, raspberries, or mulberries.
- Add a tablespoon of lemon zest to the batter, for lemon blueberry coffee cake.
- Double the streusel topping if desired. And you could switch the white sugar for brown.
- Add sliced almonds or chopped pecans to the streusel for an extra crunch. And a dash of cinnamon also adds extra flavor.