Blueberry Coffee Cake

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



    • 4 ounces cream cheese, softened
    • 2 tablespoons powdered sugar
    • 1 teaspoon finely chopped lemon zest
    • ⅔ cup butter, room temperature
    • 1 cup sugar
    • 2 eggs, large
    • 1 teaspoon vanilla
    • 2½ cups (350 g) Pamela’s Baking & Pancake Mix
    • 1 cup whole milk yogurt or sour cream
    • 2 cups fresh blueberries

    Preheat oven to 325° with rack in center. Spray a 9-inch springform pan or angel food cake pan with removable bottom with nonstick cooking spray. Line bottom of pan with parchment paper cut to fit and spray parchment paper with nonstick cooking spray.

    TO MAKE THE FILLING: Mix together cream cheese, powdered sugar and lemon zest until evenly combined. Set aside.

    TO MAKE THE CAKE: In the bowl of a stand mixer with paddle attachment, mix together butter and sugar on medium speed until creamy, about 4 minutes. Add one egg and mix until incorporated; add second egg with vanilla and mix until just evenly combined, scraping down the sides of the bowl as needed. On low speed, mix in one-third of Baking & Pancake Mix followed by one-third of sour cream; repeat two more times. Mix only until just evenly combined. Do not overmix.

    Fill the bottom of the pan with a layer of blueberries. Spoon the batter into the pan over the blueberries. Drop small spoonfuls of filling evenly around the cake, pushing some down under the batter here and there. Layer the remaining blueberries evenly on top.

    Bake for 65 to 75 minutes, until cake is golden and pulling away from sides and a toothpick inserted into the center comes out clean.

    Cool on a rack. When completely cool, run knife around sides (and center, if using angel food cake pan). Remove side ring from cake. Run knife under bottom of cake before removing from pan. Cut cake into wedges and serve.

    © Pamela's Products, Inc.

Customer Reviews

Based on 7 reviews

I made this recipe with vegan sour cream and cream cheese-one of the best desserts I’ve baked!


Wow, this was a huge hit! The cake is extremely moist and the recipe is fairly easy to follow! This was the first time that I've used a mixer and sure enough, these directions were so well done that I was able to figure it out and have my 3 year old and 5 year old do most of the mixing. I made a few small errors and it still came out great. The cream cheese is a thin layer, so I might do a double batch next time. The cream cheese adds a layer of delicious lemon and creates this melt in our mouth most layer. The side of the cake exposed to the heat is perfectly crunchy. Thank you, Pamelas! This, crepes, and normal pancakes are a huge hit in our house!


WOW. Excellent. Will make again!


Tasty! I didn't have enough of all the ingredients on hand so I made due with what I had. I used a mixture of frozen blueberries and strawberries for the fruit and a mixture of cream cheese, sour cream and cottage cheese to make one cup for the sour cream or yogurt and it turned out delicious! I baked this recipe in five disposable mini loaf pans so I could give some away ... even omitted the berries in one of the mini loaves because my son doesn't like berries in his baked goods. It all turned out great! Thanks for the recipe!

Alicia Mahan

Love this! I've made this multiple times. I skip the filling because we don't really do cream cheese in my house. Used plain Greek yogurt for additional protein and because it's more tart than regular yogurt. I also use the Wymanns wild blueberries (frozen section, thaw, rinse, drain). It doesnt last long in my house. A cake to impress fuests