Description
This Blueberry Cream Cheese Coffee Cake is a delightful breakfast treat featuring a moist cake layered with creamy sweetened cream cheese and bursting with fresh blueberries. Topped with a buttery cinnamon streusel, it offers a perfect balance of textures and flavors, perfect for morning gatherings or a special brunch.
Ingredients
Scale
Streusel Topping
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
Cream Cheese Layer
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Cake Batter
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries, tossed with 1 tablespoon flour
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan to ensure the cake does not stick.
- Make Streusel Topping: In a bowl, combine 1/2 cup all-purpose flour, 1/3 cup brown sugar, and 1/2 teaspoon ground cinnamon. Stir in 1/4 cup melted unsalted butter until the mixture is crumbly. Set this streusel aside for topping later.
- Prepare Cream Cheese Layer: Beat 8 ounces softened cream cheese with 1/4 cup granulated sugar until smooth and creamy. Add 1 large egg and 1 teaspoon vanilla extract, continuing to beat until fully combined and smooth.
- Mix Dry Ingredients for Cake Batter: In a separate bowl, whisk together 1 1/2 cups flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt to create the dry mix.
- Cream Butter and Sugar: In a large bowl, beat 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until the mixture becomes light and fluffy. This usually takes a few minutes with an electric mixer.
- Add Eggs and Vanilla: Add 2 large eggs one at a time to the butter-sugar mixture, beating well after each addition. Then mix in 1 teaspoon vanilla extract.
- Incorporate Sour Cream: Mix in 1/2 cup sour cream until the batter is smooth and consistent.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overmixing and toughening the cake.
- Layer Batter and Cream Cheese: Spread half of the cake batter evenly into the prepared baking pan. Spoon the cream cheese mixture evenly over this layer, gently spreading it out.
- Add Blueberries: Sprinkle half of the flour-tossed blueberries over the cream cheese layer carefully.
- Top with Remaining Batter and Blueberries: Carefully spread the remaining cake batter over the blueberries, then scatter the remaining blueberries across the top.
- Sprinkle Streusel: Evenly sprinkle the reserved streusel topping over the entire surface of the cake.
- Bake: Place the pan in the preheated oven and bake for 45 to 50 minutes or until a toothpick inserted near the center comes out mostly clean with only a few moist crumbs attached.
- Cool and Serve: Allow the cake to cool in the pan for at least 20 minutes before slicing into 12 pieces and serving. Enjoy warm or at room temperature.
Notes
- You can use frozen blueberries without thawing them to avoid excess moisture.
- For added flavor, consider adding a teaspoon of lemon zest to the cake batter or the cream cheese layer.
