Blueberry Cream Cheese Coffee Cake
This soft and moist coffee cake features a creamy cheese filling and juicy blueberries, perfect for breakfast, brunch, or an afternoon coffee break.
Ingredients
For the Cake
- 2 cups all-purpose flour A staple that provides the cake's structure and texture.
- 1 teaspoon baking powder This helps the cake rise, giving it that airy feel.
- 1/2 teaspoon baking soda Another rising agent that ensures the cake is fluffy.
- 1/4 teaspoon salt Enhances all the flavors in the cake.
- 1 cup granulated sugar Adds sweetness and moisture to the cake.
- 1/2 cup unsalted butter, softened Provides richness and flavor.
- 2 large eggs Bind everything together while adding moisture.
- 1 teaspoon vanilla extract Adds warmth and depth of flavor.
- 1 cup sour cream Keeps the cake moist and adds a slight tang.
- 1 cup fresh blueberries Bursts with juiciness and adds freshness and color.
For the Cream Cheese Filling
- 8 oz cream cheese, softened Makes for a luscious filling that pairs beautifully with the blueberries.
- 1/4 cup granulated sugar Sweetens the cream cheese mixture.
- 1 large egg Adds richness and creaminess to the filling.
- 1 teaspoon vanilla extract Enhances the flavor of the cream cheese.
For the Topping
- 1/2 cup all-purpose flour Helps create a crumbly texture.
- 1/4 cup granulated sugar Sweetens the topping.
- 1/4 cup unsalted butter, cold and cubed Helps achieve a crumbly topping.
- 1 teaspoon ground cinnamon Adds warmth and spice.
Instructions
Preparation
- Begin by preparing the cream cheese filling. In a mixing bowl, beat together the softened cream cheese, 1/4 cup of sugar, one egg, and 1 teaspoon of vanilla extract until the mixture is smooth and creamy. Set this aside for later.
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
Mixing the Batter
- In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In a separate, larger bowl, beat the softened butter and 1 cup of sugar together until the mixture is light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Next, stir in the 1 teaspoon of vanilla extract.
- Gradually mix in the dry ingredients from the first bowl, alternating with the cup of sour cream. Start and end with the dry ingredients until everything is just combined.
Assembling the Cake
- Pour half of the batter into the prepared cake pan. Spread the cream cheese filling evenly over this layer, then top it with the remaining batter.
- Gently sprinkle the fresh blueberries over the top of the cake.
Crumb Topping & Baking
- For the crumb topping, in a small bowl, mix together 1/2 cup of flour, 1/4 cup of sugar, and ground cinnamon. Cut in the cold, cubed butter with a pastry cutter or fork until the mixture is crumbly.
- Sprinkle the crumb mixture over the blueberry layer.
- Bake for 45-50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool for about 10 minutes before transferring it to a wire rack to cool completely.
- Slice, serve, and enjoy this delightful treat!
Notes
Use fresh blueberries for the best flavor and texture. If using frozen, thaw and drain them beforehand. Ensure butter and cream cheese are at room temperature for easier mixing. Consider adding lemon zest for an extra layer of flavor.