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Irresistible Blueberry Cream Cheese Coffee Cake

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A tender, buttery cake layered with creamy, tangy cream cheese and bursting with juicy blueberries, perfect for brunch or a cozy weekend treat.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) sour cream or Greek yogurt
  • 1/3 cup (80ml) milk
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (150g) fresh or frozen blueberries
  • 1 tablespoon all-purpose flour
  • 1/2 cup (65g) all-purpose flour
  • 1/3 cup (65g) brown sugar
  • 1/4 cup (60g) unsalted butter, melted
  • 1/2 teaspoon cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C) and grease your baking pan or line it with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream the butter and sugar together until light and fluffy (about 2-3 minutes with a mixer).
  4. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, and milk until smooth.
  5. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
  6. Beat the cream cheese and sugar together until smooth. Add the egg and vanilla extract, mixing until fully incorporated.
  7. In a small bowl, toss blueberries with flour to prevent them from sinking in the batter.
  8. Combine flour, brown sugar, melted butter, and cinnamon in a bowl. Mix until crumbly.
  9. Spread half of the cake batter into the prepared pan. Pour the cream cheese filling evenly over the batter.
  10. Sprinkle the floured blueberries on top. Spread the remaining cake batter over the blueberries, and finally, sprinkle the streusel topping evenly across the surface.
  11. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  12. Let the coffee cake cool in the pan for 10-15 minutes before transferring it to a wire rack. Serve warm or at room temperature.

Notes

[‘Don’t overmix the batter to keep the cake light and fluffy.’, ‘Make sure eggs, butter, and cream cheese are at room temperature for a smoother batter and filling.’, ‘Toss blueberries with flour to prevent them from sinking in the batter.’, ‘If using frozen blueberries, add them straight to the batter without thawing to avoid excess moisture.’, ‘The flavors deepen after a day, so making it ahead is recommended.’]

Nutrition

Keywords: blueberry coffee cake, cream cheese coffee cake, brunch dessert, streusel topping, easy coffee cake recipe

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