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5 from 3 votes

Blueberry Cream Cheese Coffee Cake

This Blueberry Coffee Cake is also filled with a creamy layer of cheesecake! It is a perfect showstopper for any special event!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 12 Servings
Calories: 243kcal


For the Cake:

For the Cream Cheese Layer:

For the Blueberry Glaze:


  • Preheat oven to 350.

For the Cake:

  • In a mixing bowl, cream Super Sweet and softened butter until fluffy.
  • Add eggs, vanilla, and sour cream and beat again.
  • Add Baking Blend, baking powder, baking soda and salt and mix again. (Mixture will become quite thick as it sits, but that is ok.)

For the Cream Cheese Layer:

  • In a medium bowl, beat cream cheese, Super Sweet, eggs, vanilla and heavy cream.

For the Blueberry Glaze

  • In a medium saucepot, combine the blueberries (I used frozen) and Super Sweet. Heat over medium heat until a sauce forms and blueberries begin to burst.
  • Remove from heat and allow to cool. Sauce will thicken some as it cools.

Assembling the cake:

  • In a prepared bundt pan (see above in post for note about bundt pan), place half the cake batter.
  • Using the back of a spoon, make a well in the middle of the batter (think, a trench) all the way around.
  • Carefully pour cheese cream mixture into the well - it will overflow - that is ok.
  • Sprinkle blueberries on top of cream cheese mixture.
  • Cover with remaining cake batter. The cake batter may be too thick to spread - if that is the case, just cover as best you can. It does not have to be completely covered.
  • Bake for 40 minutes, or until cheesecake layer looks set, and only slightly jiggly.
  • Let cool completely (very important).
  • Remove from bundt pan and top with Blueberry Glaze.


This recipe's nutritional information is calculated with Super Sweet Blend. You can use Gentle Sweet and double the amounts, or you can also use Pyure (and keep the original measurements.)
If you do not have the Trim Healthy Mama Baking Blend, you should be able to use 1/2 cup each of almond flour, coconut flour, and flax meal in its place.


Serving: 1Piece | Calories: 243kcal | Carbohydrates: 11g | Protein: 8g | Fat: 21g | Fiber: 6g