Blueberry Crumble Coffee Cake

Serves 12 to 16


  • 3 cups all-purpose flour
  • ¾ cup sugar
  • 1 tablespoons baking powder
  • ½ teaspoon salt
  • 3 eggs
  • 1 cup milk
  • 1 tablespoons vanilla
  • 3 tablespoons melted butter


  • 12 ounces softened cream cheese
  • 2 eggs
  • ½ cup sugar


  • 1 cup of all-purpose flour
  • 1 cup of brown sugar
  • ¾ cup oats
  • 1 teaspoon cinnamon
  • 1 cup unsalted butter
  • 2 cups of fresh blueberries


  • Preheat the oven to 325°.
  • In a large bowl mix together the flour, sugar, baking powder and salt.
  • In a separate large bowl whisk together the eggs, milk, vanilla and melted butter and mix it together with the dry ingredients mixture until combined. Pour the cake batter into a 10” spring form pan.
  • In a standing mixer or with a hand mixer, whisk together on high speed the cream cheese, eggs and sugar until completely combined and evenly spread it over top of the cake batter in the spring form pan.

Next, using a pastry knife cut in the flour, brown sugar, oats, cinnamon and butter until the butter is about the size of rice.

Evenly spread the blueberries over top of the cream cheese and then top off with the crumb topping.

Bake in the oven for 60 to 70 minutes. Cool completely to room temperature before serving.