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–+ servings
Blueberry Cream Coffee Cake Photo

Blueberry Cream Coffee Cake Recipe

Jocelyn Brubaker
Blueberry Cream Coffee Cake is a sweet start to your day. Perfect for the mother in your life!
3.01 from 452 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Cuisine Blueberries
Servings 24 1 piece of cake
Calories 321 kcal

Ingredients
  

  • 1 cup Butter Softened
  • 2 cups Granulated Sugar
  • 2 Egg
  • 1 teaspoon Pure Vanilla Extract
  • 1 cup Sour Cream
  • 2 cups All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 8 ounces Cream Cheese Softened
  • 1/4 cup Granulated Sugar
  • 1 Egg
  • 21 ounces Blueberry Pie Filling
  • 1/4 cup All-Purpose Flour
  • 1/4 cup Oatmeal
  • 1/4 cup Brown Sugar
  • 1/2 teaspoon Cinnamon
  • 2 tablespoons Butter Melted
  • 1/2 cup Powdered Sugar
  • 1 tablespoon Lemon Juice

Instructions
 

  • Preheat the oven to 350°F.
  • Beat together the butter and sugar until creamy. Add the egg, vanilla, and sour cream and beat again.
  • Sift together the flour, baking powder, salt. Slowly add to the butter mixture until mixed in. Spread in a greased 9x13 glass dish. Set aside.
  • Beat the cream cheese and sugar until creamy. Add the egg and beat again.
  • Spread the cheesecake and pie filling in alternating lines over the top of the cake batter in the pan.
  • Mix together the topping ingredients and sprinkle over the top of the pie filling and cheesecake. Bake at 350°F for 50-60 minutes, or until a toothpick comes out mostly clean. Cool.
  • Mix together the powdered sugar and lemon juice and drizzle over the top of the cake. Cut into 24 squares. Store in a sealed container in the refrigerator.

Nutrition

Calories: 321kcalCarbohydrates: 44gProtein: 3gFat: 15gSaturated Fat: 8gSodium: 92mgSugar: 32g
Keyword Baked, Baking, Blueberries, Breakfasts, Brunches, Cakes, Easy, Quick
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