The dessert my son whipped up was a total success, so I had to snag the recipe.

There’s something truly special about a coffee cake that brings back memories of family gatherings and Sunday brunches. This Blueberry Cream Cheese Coffee Cake is a delightful blend of crumbly, creamy, and fruity textures that harken back to the days when my grandmother would bake up a storm in her cozy Midwestern kitchen. The blueberries add a burst of freshness, while the cream cheese lends a rich, tangy layer that perfectly complements the tender crumb of the cake. It's a recipe that has been passed down through generations, and one that I cherish for its simplicity and heartwarming flavors. Perfect for a leisurely morning with a cup of coffee or as a sweet treat to share with loved ones.

This coffee cake pairs beautifully with a steaming cup of freshly brewed coffee or a pot of your favorite tea. For a full brunch spread, consider serving it alongside a fresh fruit salad or a platter of scrambled eggs and crispy bacon. The cake's sweetness balances well with savory dishes, making it a versatile addition to any breakfast or brunch table.

Servings: 8-10 servings

1 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsalted butter, softened
1/2 cup sour cream
1 large egg
1 teaspoon vanilla extract
1 cup fresh blueberries
4 ounces cream cheese, softened
1/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons unsalted butter, cold

Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan.

In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Add the softened butter, sour cream, egg, and vanilla extract to the dry ingredients. Mix until just combined.

Gently fold in the blueberries and spread the batter evenly into the prepared pan.

In a separate bowl, beat together the cream cheese, sugar, egg, and vanilla extract until smooth. Spread this mixture over the cake batter.

To make the crumb topping, combine the flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter until the mixture resembles coarse crumbs.

Sprinkle the crumb topping evenly over the cream cheese layer.

Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for about 15 minutes before serving.

For a zesty twist, add the zest of one lemon to the cake batter. You can also substitute raspberries or blackberries for the blueberries if you prefer. For a nutty crunch, sprinkle a handful of chopped pecans or walnuts over the crumb topping before baking. If you’re looking for a gluten-free option, use a gluten-free flour blend in place of the all-purpose flour.