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Blueberry Cream Cheese Coffee Cake Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 to 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Blueberry Cream Cheese Coffee Cake is a delightful treat perfect for breakfast or afternoon tea. Featuring a moist and tender cake layered with a creamy sweetened cream cheese filling, fresh juicy blueberries, and a buttery cinnamon streusel topping, it combines various textures and flavors for a comforting, crowd-pleasing dessert. Baked to golden perfection, this coffee cake is easy to prepare and ideal for serving 8 to 10 people.

Ingredients

Scale

Cake Batter

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream (or Greek yogurt)
  • 1 cup fresh blueberries (can use frozen, do not thaw)

Cream Cheese Filling

  • 8 oz (226g) cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup all-purpose flour

Streusel Topping

  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup all-purpose flour
  • 2 tablespoons unsalted butter, cold and cut into small pieces

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan to prepare for baking.
  2. Make the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese and 1/4 cup granulated sugar together until smooth and creamy.
  3. Add Egg and Vanilla: Add the large egg and 1/2 teaspoon vanilla extract to the cream cheese mixture, then beat again until fully combined. Set aside the cream cheese filling.
  4. Make the Streusel Topping: In a small bowl, combine 1/4 cup all-purpose flour, 1/4 cup granulated sugar, 1/4 cup packed brown sugar, and 1/4 teaspoon ground cinnamon. Add the cold butter pieces and use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs. Set aside.
  5. Prepare the Dry Ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt to ensure even distribution of leavening agents.
  6. Cream Butter and Sugar: In a large bowl, beat the softened butter and 1 cup granulated sugar until light and fluffy, approximately 3 minutes, to incorporate air for a tender crumb.
  7. Add Eggs and Vanilla: Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in 1 teaspoon vanilla extract to flavor the batter.
  8. Combine Dry Ingredients and Sour Cream: Gradually add the dry ingredient mixture to the butter mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined; avoid overmixing to keep the cake tender.
  9. Fold in Blueberries: Gently fold in the fresh blueberries to distribute them without breaking their shape.
  10. Assemble the Cake – Layer One: Pour half of the cake batter into the prepared pan and spread it evenly to form the bottom layer.
  11. Add Cream Cheese Layer: Spoon the cream cheese mixture over the batter layer and gently spread it out with a spatula, creating a smooth middle layer.
  12. Assemble the Cake – Layer Two: Pour the remaining cake batter over the cream cheese layer and smooth the top with a spatula to cover evenly.
  13. Add Streusel Topping: Sprinkle the prepared streusel topping evenly over the top of the cake batter for a sweet, crunchy finish.
  14. Bake the Cake: Bake at 350°F (175°C) for 45-50 minutes, or until a toothpick inserted into the cake portion (avoiding the cream cheese layer) comes out clean.
  15. Cool the Cake: Let the cake cool in the pan for 10 minutes, then remove it and transfer to a wire rack to cool completely.
  16. Serve and Enjoy: Slice the cooled cake and serve with your favorite coffee or tea for a delicious treat.

Notes

  • You can substitute sour cream with Greek yogurt for a slightly tangier flavor with similar texture.
  • If using frozen blueberries, do not thaw them before folding into the batter to prevent discoloration and excess moisture.
  • Make sure butter and cream cheese are softened to room temperature for easier mixing and smooth texture.
  • Check the cake closely near the end of baking time as oven temperatures vary; avoid overbaking to keep the cake moist.
  • The cream cheese layer can sometimes cause a toothpick to come out wet; test the surrounding cake portion for doneness instead.

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Find it online: https://familyfriendlydishes.com/blueberry-cream-cheese-coffee-cake-recipe/