Blueberry Coffee Cake

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Easy and deliciously fresh tasting, this beautiful blueberry-topped cake has a great crumb. Made with Pamela’s Baking & Pancake Mix.

Blueberry Coffee Cake

Blueberry Coffee Cake


  • 2 cups fresh blueberries (1 dry pint)
  • Filling
  • 4 oz. cream cheese, soft
  • 2 TBSP powdered sugar
  • 1 tsp lemon zest
  • Cake
  • 2½ cups or 350 gr. Pamela’s Baking & Pancake Mix
  • ⅔ cup butter, room temperature
  • 1 cup sugar
  • 2 eggs, large
  • 1 tsp vanilla
  • 1 cup whole milk yogurt or sour cream


Pre-heat oven to 325°. Spray a 9-inch spring form pan, or angle food cake pan with removable bottom, with non-stick spray and line bottom with parchment cut to fit, spray parchment.

FILLING: Mix together cream cheese, powdered sugar and zest. Set aside.

CAKE: Cream soft butter and sugar in bowl of stand mixer on medium speed for about 4 minutes. Add eggs one at a time with the vanilla, scraping down the sides of the bowl as needed. Mix just until well blended. Lower speed and slowly add Baking & Pancake Mix and sour cream alternately 3 times each. Mix just until incorporated. Do NOT over mix.

Lay a layer of blueberries in bottom of the pan. Spoon batter into prepped pan. Drop small spoonfuls of filling all around the cake, pushing some under the batter here and there. Layer the remaining blueberries on top.

Bake in center of the oven for 65 to 75 minutes, until golden, and cake is pulling away from sides. A toothpick into the center will come out clean.

Cool on a rack. When completely cool, run knife around sides and center, remove cake from side ring. Also run knife under cake to loosen from pan before removing.

© Pamela's Products, Inc.

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