How To make Blueberry Cheese Coffee Cake

Blueberry Coffee Cake Recipe

The Bisquick blueberry coffee cake is a scrumptious treat made with fresh blueberries and topped with a brown sugar cinnamon streusel. It's easy to make and perfect for breakfast, brunch, or dessert. It's a crowd-pleaser that's great for special occasions like Easter or Mother's Day.

This recipe is a simple and tasty way to use up fresh or frozen blueberries. The Bisquick baking mix makes it a quick and effortless process, while the sweet streusel topping adds a satisfying crunch to each bite. You can skip the vanilla extract and still enjoy the cake's delectable flavors.

Serve it warm or at room temperature for a delightful treat that everyone will love.

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Sue Bee® Blueberry Cream Cheese Coffee Cake

Honey for breakfast? Yes please. Honey cake for breakfast? Even better! With our Sue Bee® Baking Honey, you can make this delicious Blueberry Cream Cheese Coffee Cake. Plus, honey is the perfect substitute for sugar in cakes, which means all of the ingredients in this recipe add up to the most guilt-free, satisfying start to your day. Try it now!

For a full list of ingredients and baking instructions, more honey baking recipes and tips, and to purchase your own bottle of Sue Bee® Baking Honey, visit

Lemon Blueberry Cream Cheese Coffee Cake Recipe and Video

RECIPE:

This Lemon Blueberry Cream Cheese Coffee Cake is a soft, moist lemon coffee cake filled with cream cheese and blueberries and topped with a ridiculous amount of crumb topping! The only way to eat coffee cake!

Blueberry Cream Cheese Coffee Cake Recipe

Blueberry Cream Cheese Coffee Cake Recipe

Lemon Blueberry Coffee Cake | Renee Conner

Lemon and blueberry are one of my favorite flavor combinations any time of year... but I think are perfect and bright for spring! This Lemon Blueberry Coffee Cake is so good and so light, perfect to make in the spring to go with a cup of coffee or tea!

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CRUMB TOPPING INGREDIENTS:
•1 1/2 Sticks (175g) Unsalted Butter (Softened)
•3/4 Cup (95g) All Purpose Flour
•1 1/2 Cups (335g) Brown Sugar
•2 tsp (5g) Cinnamon
•1 1/2 Cups (185g) Chopped Pecans (optional)

CAKE INGREDIENTS:
•1 1/2 Sticks (175g) Unsalted Butter (Softened)
•2 Cups (390g) Granulated Sugar
•Zest of 3 Lemons
•3 Egg Whites
•3 Cups (380g) All Purpose Flour
•4 tsp (15g) Baking Powder
•1 tsp (5g) Salt
•1 1/4 Cups (300ml) Whole Milk (room temp)
•1 tsp (5ml) Lemon Extract
•1 tsp (5ml) Vanilla Extract
•2 Cups or about 1 pint (200g) Fresh Blueberries (rinsed!)

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RECIPES:
Chocolate Cake Recipe-
Vanilla Cake Recipe-
Crusting Buttercream-
Swiss Meringue Buttercream-

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Beth's Blueberry Crumb Cake Recipe

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Learn how to make my homemade blueberry crumb cake recipe! A delicious breakfast treat inspired by my childhood summers. Enjoy! xx
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WATCH MORE BREAKFAST TREATS!
Blueberry Waffles
Apple Cider Pancakes
Raspberry Ricotta Pancakes
Ultimate Banana Bread
Cinnamon Crumb Coffee Cake
Foolproof Crepes
Cornbread Muffins with Raspberry Jam
Pain Perdu
Cinnamon Bun Breakfast Puddings
Easy Scones


BLUEBERRY CRUMB CAKE RECIPE
Makes 9 squares
*PRINT RECIPE HERE*


INGREDIENTS:
½ cup (120g) of butter
¾ cup (150g) sugar
2 eggs
1 tsp (5 ml) vanilla
2 cups (240g) of flour
2 tsp (10 ml) baking powder
½ tsp (2.5ml) salt
½ cup (120 ml) milk
2 cups (300g) fresh blueberries

Topping:
1 cup (200g) of sugar
½ cup (60g) flour
1 tsp (5 ml) cinnamon
½ cup (120g) butter


METHOD:
Preheat oven to 350F (175C).

Spray a square 10” x 10” (25cm x 25cm) pan with baking spray. Set aside

In the bowl of an electric mixer beat together butter and sugar until smooth and fluffy, add eggs one at a time and beat well until light and fluffy, add vanilla. Set aside.

In a small bowl combine flour, baking powder and salt whisk together. Add flour mixture in thirds, alternating with the milk until a batter forms. Remove bowl from the mixer.

Fold in blueberries. Transfer batter to pan. Set aside.

In a small bowl whisk together the topping. Add the sugar, flour and cinnamon. Whisk to combine. Cut in butter with hands until small crumbs form. Sprinkle topping on top of batter until a layer is formed and batter is fully covered.

Bake 40-45 mins until golden brown and a toothpick comes out clean. Allow to cool completely. Run sharp knife along perimeter of cake to loosen before removing it. Cut into 9 squares and serve!


ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!