Blueberry Cream Cheese Coffee Cake
A delightful coffee cake featuring summer blueberries and a creamy cream cheese filling, perfect for brunch or dessert.
Ingredients
For the cake
- 2 cups all-purpose flour The base of our cake, providing structure and fluffiness.
- 1 teaspoon baking powder This helps the cake rise perfectly.
- 1/2 teaspoon baking soda For added leavening to create that light texture.
- 1/4 teaspoon salt To enhance the other flavors.
- 1 cup granulated sugar This adds the necessary sweetness.
- 1/2 cup unsalted butter, softened Brings richness and moisture to the cake.
- 2 large eggs For binding the ingredients together.
- 1 teaspoon vanilla extract To add rich, comforting flavor.
- 1 cup sour cream This gives the cake a moist, tender crumb.
- 1 cup fresh blueberries Juicy, sweet bursts of flavor in every bite.
For the cream cheese filling
- 8 oz cream cheese, softened The star of our filling, offering creaminess.
- 1/4 cup granulated sugar For sweetening the cream cheese filling.
- 1 large egg To enrich the filling.
- 1 teaspoon vanilla extract For flavoring the cream cheese mix.
- 1/2 cup all-purpose flour To stabilize the cream cheese filling.
For the streusel topping
- 1/4 cup granulated sugar For the streusel topping.
- 1/4 cup unsalted butter, cold and cubed Adds a flaky texture to the streusel.
- 1 teaspoon ground cinnamon This aromatic spice brings warmth and depth.
Instructions
Preparation
- Prepare the cream cheese filling: In a medium bowl, beat together softened cream cheese, 1/4 cup granulated sugar, 1 large egg, and 1 teaspoon vanilla extract until smooth and creamy. Set aside.
- Preheat the oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
- Mix the dry ingredients: In a large bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Prepare the batter: In another bowl, beat together 1/2 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy. Add 2 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.
- Combine wet and dry ingredients: Gradually add the dry mixture to the wet mixture, alternating with 1 cup sour cream. Mix until just combined.
- Layer the batter: Pour half of the cake batter into the greased pan and smooth it out. Spread the cream cheese filling over the top, then dollop the remaining batter and spread it out.
- Add fresh blueberries: Sprinkle 1 cup of fresh blueberries over the top of the cake batter.
- Make the streusel topping: In a small bowl, mix together 1/4 cup granulated sugar, 1/2 cup all-purpose flour, and 1 teaspoon cinnamon. Cut in 1/4 cup cold cubed unsalted butter until crumbly, then sprinkle over the cake.
- Bake for 45-50 minutes. Test doneness by inserting a toothpick into the center.
- Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely. Cut into squares or wedges to serve.
Notes
For extra blueberry flavor, toss blueberries in flour before adding to the batter to prevent sinking. Allow cream cheese to reach room temperature for easier mixing. Add lemon zest for a tart bite or nuts to the streusel for added crunch. Always check cake a few minutes before the baking time to prevent over-baking.