Blueberries and Cream Coffee Cake Pizza

This delicious recipe will feed a crowd!

Blueberries and Cream Coffee Cake Pizza


1 (14-inch) pizza



Prep Time


Bake Time

25 to 30 minutes

Rise Time

1 hour

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  • 1/4 cup warm water (100° to 110°F)
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Active Dry Yeast
  • 1 teaspoon brown sugar
  • 1/2 cup milk
  • 1/2 cup butter OR margarine
  • 1/4 cup brown sugar
  • 1/2 teaspoons salt
  • 1 teaspoon lemon peel
  • 1/4 teaspoon ground cinnamon
  • 1 egg
  • 1 cup whole wheat flour
  • 1-1/2 to 2 cups all-purpose flour
  • Blueberry Filling
  • 1/3 cup brown sugar
  • 1 tablespoon corn starch
  • 1/4 cup water
  • 1/4 teaspoon ground cinnamon
  • 2 cups fresh OR frozen blueberries
  • Cream Cheese Filling
  • 8 ounces cream cheese, softened
  • 1/3 cup sour cream
  • 1/2 cup sugar
  • 1 egg
  • 1/2 teaspoon pure vanilla extract
  • Glaze
  • 1/4 cup white chocolate chips
  • 1 teaspoon shortening
  • 1/2 cup powdered sugar
  • 2 to 4 teaspoons milk


  1. Combine warm water, yeast and 1 teaspoon brown sugar in a large mixer bowl and let rest 5 minutes. Heat milk and butter until warm (100° to 110°F); butter will not be melted. Add to yeast mixture with 1/4 cup brown sugar, salt, lemon peel, cinnamon and egg. Add whole wheat flour; beat for 2 minutes at medium speed.
  2. Add enough remaining all-purpose flour to make a soft dough. Place on lightly floured surface and knead until smooth and elastic, about 5 minutes. Shape into a ball and place in a greased bowl, turning to coat. Cover and let rise about 1 hour in warm, draft-free area. Dough will rise but not necessarily double.
  3. To make Blueberry Filling, combine brown sugar, corn starch, water, cinnamon and 1 cup blueberries in a small saucepan. Cook over medium heat, stirring occasionally until mixture comes to a boil for 1 minute. Remove from heat and stir in remaining 1 cup of blueberries. Cool.
  4. To make Cream Cheese filling, beat cream cheese in medium bowl with electric mixer until light and fluffy. Beat in sour cream, sugar, egg and vanilla until smooth.
  5. Punch dough down and roll into a 16-inch circle. Place in a greased 14-inch pizza pan; form a rim by pinching dough around the edges. OR roll into a 16 x 10-inch rectangle and place in greased 15 x 10-inch jelly roll pan. Spread Cheese Filling over dough. Drizzle blueberry topping over cream cheese layer.
  6. Bake for 30 to 35 minutes in a preheated 375°F oven. Cool for 10 minutes and then drizzle with glaze. Serve warm.
  7. To make Glaze, melt white chocolate chips and shortening in a small microwave-safe bowl. Microwave on HIGH for 1 to 2 minutes, stirring every 20 seconds until chips have melted. Stir in powdered sugar and add milk gradually until glaze is desired consistency. Drizzle over pizza.

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