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Blueberry Cream Cheese Coffee Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 54 reviews
  • Author: Kimberly
  • 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 luscious, moist cake layered with a creamy, tangy cream cheese filling, fresh blueberries, and topped with a buttery cinnamon streusel. Perfect for breakfast, brunch, or a delightful afternoon treat paired with your favorite coffee or tea.

Ingredients

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 ensure the cake doesn’t stick.
  2. Make the Cream Cheese Filling: Beat the softened cream cheese and 1/4 cup granulated sugar together in a medium bowl until smooth and creamy.
  3. Combine the Filling Ingredients: Add 1 large egg and 1/2 teaspoon vanilla extract to the cream cheese mixture. Beat again until fully incorporated and smooth. Set aside.
  4. Prepare the Streusel Topping: In a small bowl, mix 1/4 cup flour, 1/4 cup granulated sugar, 1/4 cup packed brown sugar, and 1/4 teaspoon cinnamon. Add cold butter pieces and work them into the dry ingredients with a pastry cutter or fingers until the mixture resembles coarse crumbs. Set aside.
  5. Mix Dry Ingredients for Batter: In a separate bowl, whisk together 2 cups flour, baking powder, baking soda, and salt.
  6. Cream Butter and Sugar: In a large bowl, beat 1/2 cup softened butter and 1 cup granulated sugar together until light and fluffy, approximately 3 minutes.
  7. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.
  8. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with 1/2 cup sour cream. Begin and end with the dry ingredients. Mix until just combined to avoid overmixing.
  9. Fold in Blueberries: Gently fold 1 cup fresh blueberries into the batter, being careful not to break them.
  10. Assemble the Cake – First Layer: Pour half of the batter into the prepared pan and spread evenly.
  11. Add Cream Cheese Layer: Spoon the cream cheese filling over the batter layer and spread gently with a spatula.
  12. Top with Remaining Batter: Pour the remaining batter over the cream cheese layer and smooth it out evenly.
  13. Add Streusel Topping: Sprinkle the prepared streusel mixture evenly over the top of the cake.
  14. Bake: Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the cake layer (not the cream cheese) comes out clean.
  15. Cool the Cake: Let the cake cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely.
  16. Serve: Slice once cooled and enjoy with your favorite coffee or tea.

Notes

  • Use sour cream or Greek yogurt interchangeably in the batter for moistness and tang.
  • Do not thaw frozen blueberries before folding them into the batter to prevent color bleeding.
  • Be careful not to overmix batter once dry ingredients are added to keep the cake tender.
  • Check doneness with a toothpick inserted into the cake portion, not the cream cheese layer.
  • For best results, allow the cake to cool completely before slicing.
  • You can substitute fresh blueberries with frozen blueberries if fresh are not available.
  • This cake can be stored in an airtight container in the refrigerator for up to 3 days.

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