Description
This Blueberry Cream Cheese Coffee Cake is a delightful, moist cake with a sweet cream cheese filling and juicy blueberries. Perfect for a morning treat or dessert!
Ingredients
Scale
For the Cake:
- 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 (you can use frozen, just do not thaw)
For the Cream Cheese Filling:
- 8 oz (226g) cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
For the Streusel Topping:
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, cold and cut into small pieces
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
- Make the Cream Cheese Filling:
- In a medium bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the egg and vanilla extract, and beat again until fully combined. Set aside.
- Make the Streusel Topping:
- In a small bowl, mix together the flour, granulated sugar, brown sugar, and cinnamon.
- Add the cold butter pieces and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.
- Prepare the Cake Batter:
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy (about 3 minutes).
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the fresh blueberries.
- Assemble the Cake:
- Pour half of the cake batter into the prepared pan and spread it out evenly.
- Spoon the cream cheese mixture over the batter, spreading it out gently with a spatula.
- Add the remaining cake batter on top of the cream cheese layer, smoothing it out with a spatula.
- Add the Streusel Topping:
- Evenly sprinkle the streusel topping over the top of the cake.
- Bake the Cake:
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean (you may hit the cream cheese layer, so check to make sure the cake part is fully baked).
- Let the cake cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.
- Serve and Enjoy:
- Slice the cake once it has cooled, and serve with your favorite coffee or tea!
Notes
- Storage: Store leftover coffee cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to 5 days.
- Frozen Blueberries: If using frozen blueberries, do not thaw them before adding them to the batter to avoid excess moisture.
- Add-ins: You can add a few tablespoons of lemon zest to the batter for a fresh citrus twist or sprinkle a little powdered sugar on top before serving for extra sweetness.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (based on 10 servings)
- Calories: 320 kcal
- Sugar: 27 g
- Sodium: 270mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0 g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg