This recipe for blueberry coffee cake cheesecake combines two classic desserts into one tasty treat. Made with fresh or frozen blueberries and filled with a creamy cheesecake, this dessert is perfect for sharing at brunch or as an after-dinner treat.

This recipe is a delicious twist on our blueberry buckle coffee cake. The cheesecake filling is ultra creamy and decadent and the cake is packed with blueberries. With a crumbly crust and sweet icing drizzled on top, this dessert will not disappoint!

A slice of blueberry coffee cake cheesecake.

Got fresh or frozen blueberries? You can make this recipe either way! It will yield some seriously indulgent results that are perfect for sharing at family gatherings and holiday celebrations.

This cake is:

Two desserts in one.
Perfect for brunch or dessert.
Packed with blueberries.
Indulgent cheesecake, tender coffeecake, and buttery crumb topping in each bite.

The Ingredients:

The ingredient list looks long but this is an easy recipe and you should already have most of these ingredients on hand since they are pantry and fridge staples. Here is what you need for our blueberry coffee cake cheesecake.

The Blueberry Coffee Cake:

The coffee cake is similar to our blueberry coffee cake muffins. Here is what you need.

Blueberries
Flour
Baking soda, baking powder, salt
Butter
Egg
Vanilla extract
Sour cream

Labeled ingredients for the cheesecake center of the blueberry cake.

The Cheesecake Filling:

Cream cheese
Sour cream
Vanilla extract
Sugar
Egg
Salt

The Streusel Crumb Topping:

The crumb topping is similar to the topping on our Dutch apple pie and our fig cake. It is the perfect finish to this dessert.

Flour
Brown sugar
Butter
Cinnamon and salt

You will also need powdered sugar, milk, and vanilla extract for the icing.

Labeled ingredients for the crumb topping for the blueberry coffee cake cheesecake.

How to Make the Cheesecake Filled Cake:

Here is a quick overview of the recipe. Scroll down to the printable recipe card for all the details.

Make the batter for the coffee cake.
Make the batter for the cheesecake.
Spread half of the cake batter in the pan and top with the cheesecake batter.
Drip the rest of the cake batter on top of the cheesecake layer.
Make the streusel topping and spread it on top.
Make the icing while the cake bakes then drizzle it on top when the cake cools.

A collage of four photos showing how to make a blueberry coffee cake cheesecake.

Tips for Success:

Use a tall cake pan. Springform pans work great for this recipe.
Line the pan with parchment paper so it comes out easily.
Don’t overmix the cake batter. If you stir the batter too much, it will develop gluten and be tough.
Use a spoon to drop balls of cake batter over the cheesecake. The cake batter will not spread over the soft cheesecake batter so drop balls of cake dough on top. The batter will spread out as it bakes.

How to Store Leftovers:

This cake tastes best when it is at room temperature however, you should store this cake in the fridge. When you are ready to eat it, let it sit out for 1 to 2 hours so it comes to room temp. That will allow the butter in the cake time to soften and make the cake more tender.

You can freeze the cake for up to 6 months if you store it in an air-tight container. Let it thaw in the fridge overnight.

A blueberry coffee cake with a cheesecake center sliced and sitting on a cake plate.

Helpful Tools

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8-inch springform pan.
Parchment paper rounds (these are pre-cut).
Electric mixer.
Mixing bowls.

Some Other Recipes We Are Sure You Will Love:

This chocolate chip banana bread is studded with chocolate chips and the brown sugar gives it a toffee-like flavor. It’s perfect for brunch or dessert!

These bakery-style banana blueberry muffins are full of juicy blueberries and have a crispy cinnamon crumb topping.

These mini blueberry tarts start with pre-made puff pastry. They are easy to make and everyone gets their own personal size dessert.

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A slice of blueberry coffee cake filled with cheesecake.

Blueberry Coffee Cake Cheesecake

A blueberry coffee cake and a creamy cheesecake combine to make a rich and luscious dessert. Make sure you use a tall cake pan like a springform cheesecake pan.

5 from 3 votes

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Prep Time: 30

Cook Time: 45

Total Time: 1 15

Servings: servings

Calories: 612kcal

Author: Dahn Boquist

Ingredients

The Cake Layer

4 tablespoons butter softened
½ cup sugar
1 large egg room temperature
½ teaspoon vanilla
½ cup sour cream room temperature
1-¼ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1-½ cups blueberries

The Cheesecake Layer

8 ounces cream cheese softened
⅓ cup sugar
1 egg
¼ cup sour cream
½ teaspoon vanilla extract
¼ teaspoon salt

The Crumb Topping

1-¼ cup all-purpose flour
½ cup brown sugar
½ teaspoon cinnamon
¼ teaspoon salt
6 tablespoons butter melted

The Icing Drizzle

½ cup confectioners sugar
2 to 4 teaspoons milk
½ teaspoon vanilla extract

Instructions

Preheat the oven to 350°F and line the bottom of an 8-inch springform pan with parchment paper.

The Cake

Place the butter and sugar in a mixing bowl and beat with an electric mixer until light yellow and creamy. Add the egg and vanilla and beat until well blended. Beat in the sour cream.
Sift the flour, baking powder, baking soda, and salt over the batter and fold it in just until barely combined. The batter will be very thick. Gently fold in the blueberries.

The Cheesecake Filling

Combine the cream cheese and sugar in a bowl and beat with an electric mixer until smooth. Beat in the egg until well blended. Beat in the sour cream, vanilla, and salt. Set the filling aside while you make the crumb topping.

The Crumb Topping

Combine the flour, sugar, cinnamon, and salt in a mixing bowl. Stir in the melted butter until the mixture looks like damp sand.

Layer the cake

Spread just a little over half of the cake batter into the bottom of the springform pan. It will seem like a thin layer. Since the batter is thick, you will have to hold the parchment paper in place so it doesn’t scoot while you spread the batter.
Spread the cheesecake layer on top of the thin layer of cake batter.
Use a tablespoon to place dollops of the rest of the cake batter over the top of the cheesecake layer.
Spread the crumb topping over the top.
Bake for 43 to 48 minutes. The edges should look golden brown and feel firm to the touch. The center will jiggle slightly if you shake the pan but it will firm up when it cools.
Let the cake cool on a wire rack for 2 hours.
When the cake is completely cool, slide a knife around the edges of the cake pan to loosen the cake from the pan. Remove the sides of the cake and slide the cake onto a serving platter.

Make the Icing

Place the powdered sugar in a small bowl. Add the vanilla and half of the milk. Stir until smooth. If the icing is not thin enough to drizzle, add more milk until it is thin enough.
Drizzle the icing over the top of the cake.

Notes

Make sure you use an 8-inch round cake pan. A springform pan works well since it has tall sides. If you don’t have a springform pan this will work in a traditional cake pan as long as it is at least 2-inches tall.
If you don’t have a sifter, you can combine the dry ingredients in a bowl and whisk them to blend them together and get rid of any lumps.
When you remove the cake from the oven, it will seem like the center is under-baked. That is the nature of creamy cheesecakes. The cheesecake layer will firm up when the cake is cool. If you bake the cake until the center does not jiggle then the cheesecake layer will not be as creamy and the cake will be over-baked.