Blueberry Cream Cheese Coffee Cake
A delightful treat combining rich cream cheese and juicy blueberries, perfect for breakfast, brunch, or as a sweet snack.
Ingredients
For the cream cheese layer
- 8 oz. cream cheese, softened providing a creamy, smooth layer
- 1/4 cup granulated sugar offering a touch of sweetness
- 1 egg white to add structure to the filling
- 1/2 teaspoon pure vanilla extract enhancing the cake’s flavor
For the cake base
- 1 1/2 cups all-purpose flour the base for our cake
- 1/2 teaspoon baking powder for a light, fluffy texture
- 1/2 teaspoon baking soda ensuring the cake rises perfectly
- 1/4 teaspoon salt balancing the flavors
- 5.5 tablespoons unsalted butter, softened for a buttery richness
- 1/2 cup granulated sugar adding sweetness to the cake base
- 1 whole egg enriching the cake batter
- 1 egg yolk for enriching the batter
- 3/4 cup sour cream introducing moisture and tang
- 1 teaspoon pure vanilla extract for an aromatic touch
For the streusel topping
- 1/3 cup granulated sugar used in the crunchy streusel topping
- 1/2 cup all-purpose flour for the streusel mixture
- 3 tablespoons unsalted butter, chilled and diced creating a crumbly texture
For the filling
- 1 1/4 cups fresh blueberries bursting with juicy goodness
- 1 cup fresh blueberries to scatter over the cream cheese layer
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan by thoroughly greasing it and lining the bottom with parchment paper. Set it aside.
- For the cream cheese layer, blend together the softened cream cheese, 1/4 cup of granulated sugar, and 1/2 teaspoon of vanilla extract in a mixing bowl until creamy and smooth, then add the egg white and mix until just combined.
- In another mixing bowl, sift together the 1 1/2 cups of flour, baking powder, baking soda, and salt.
- In a separate bowl, cream 5.5 tablespoons of softened butter with 1/2 cup of granulated sugar until light and fluffy. Beat in the whole egg, egg yolk, and the remaining teaspoon of vanilla extract until well mixed.
- Gradually add the dry ingredients to the butter mixture, alternating with the 3/4 cup of sour cream, creating a smooth cake batter.
Assembly
- Pour half of the batter into the prepared pan, spreading it evenly across the bottom.
- Scatter 1 cup of fresh blueberries over the batter, followed by the creamy cream cheese layer.
- Top the cream cheese layer with the remaining blueberries.
- For the streusel topping, combine 1/3 cup of granulated sugar, 1/2 cup of all-purpose flour, and diced chilled butter in a small bowl. Mix until crumbly, and then sprinkle it over the blueberries.
Baking
- Bake in the preheated oven for 40-45 minutes or until the center is set and a toothpick inserted comes out clean.
- Allow the cake to cool for about 10 minutes in the pan before carefully removing the springform. Let it cool completely on a wire rack before slicing and serving.
Notes
For best results, ensure your cream cheese is at room temperature for smoother mixing. Use fresh blueberries for the best flavor. Don't rush the cooling time for cleaner slices. Adding lemon zest to the cream cheese mixture can enhance the flavor.