Description
Irresistible blueberry cream cheese coffee cake delivers a perfect balance of sweet and tangy flavors. Rich layers of creamy cheese and juicy blueberries make this dessert a delightful morning companion you’ll crave again and again.
Ingredients
Scale
- 8 oz cream cheese (softened)
- 1 cup fresh blueberries
- 1.5 cups all-purpose flour (for cake base)
- 5.5 tbsps unsalted butter (softened, for cake base)
- 0.5 cup granulated sugar (for cake base)
- 0.75 cup sour cream
- 1 whole egg
- 1 egg yolk
- 0.25 cup granulated sugar (for cream cheese layer)
- 1 egg white
- 0.5 tsp pure vanilla extract (for cream cheese layer)
- 0.5 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 0.33 cup granulated sugar (for streusel topping)
- 0.5 cup all-purpose flour (for streusel topping)
- 3 tbsps unsalted butter (chilled and diced)
- 1 tsp pure vanilla extract (for cake base)
Instructions
- Preheat oven to 350°F and prepare a 9-inch springform pan by greasing thoroughly and lining the bottom with parchment paper.
- Create the cream cheese layer by whisking cream cheese, sugar, and vanilla until smooth. Gently fold in egg white, mixing until just incorporated.
- Sift together dry ingredients for the cake base. In a separate bowl, cream butter and sugar until light and fluffy. Add whole egg, egg yolk, and vanilla, mixing well.
- Alternately fold flour mixture and sour cream into the butter mixture, creating a smooth batter. Pour batter into prepared pan, spreading evenly.
- Sprinkle 1/3 cup blueberries over the cake base. Carefully spread cream cheese mixture on top, ensuring complete coverage.
- Distribute remaining blueberries across the cream cheese layer.
- Prepare streusel topping by combining sugar, flour, and chilled butter. Use a fork to create crumbly, pea-sized pieces.
- Generously scatter streusel over the blueberry-topped cream cheese layer.
- Bake for 40-45 minutes, monitoring for even browning. If top browns too quickly, cover with aluminum foil.
- Test cake doneness by inserting a toothpick into the center – it should come out clean.
- Remove from oven and cool completely on a wire rack. Carefully run a knife around the pan’s edge before releasing.
- Refrigerate in an airtight container to maintain freshness and texture.
Notes
- Opt for room temperature ingredients to ensure smooth blending and even texture throughout the cake.
- Gently fold blueberries to prevent color bleeding and maintain cake’s aesthetic appearance.
- Freeze fresh blueberries briefly before adding to prevent color staining and maintain shape during baking.
- Substitute dairy-free cream cheese and plant-based butter for a vegan-friendly version of this delightful coffee cake.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 290 kcal
- Sugar: 23 g
- Sodium: 130 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 75 mg