Description
Indulge in the delightful flavors of our Blueberry Cream Cheese Coffee Cake, a perfect harmony of moist cake, rich cream cheese filling, and sweet blueberries. This easy-to-make coffee cake features a buttery streusel topping that adds the ideal crunch to complement its creamy interior. Whether enjoyed for breakfast, dessert, or as an afternoon snack, it’s a treat that promises to impress at any gathering. With straightforward steps and simple ingredients, this recipe is approachable for bakers of all skill levels.
Ingredients
Scale
- 1 ¼ cups fresh blueberries
- 8 oz cream cheese (softened)
- 1 ½ cups all-purpose flour
- ¾ cup sour cream
- 5.5 tablespoons unsalted butter (softened)
- ¼ cup sugar (for cream cheese filling)
- 1 egg + 1 egg yolk
- 1/3 cup sugar (for streusel)
- ½ cup flour (for streusel)
- 3 tablespoons chilled butter (for streusel)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a bowl, mix softened cream cheese with sugar and vanilla until creamy. Add egg white and mix until combined.
- In another bowl, combine flour, baking powder, baking soda, and salt.
- Cream together softened butter and sugar until fluffy; add egg and yolk along with vanilla extract. Gradually mix in dry ingredients alternating with sour cream until well combined.
- Spread half the cake batter into the prepared pan, sprinkle with blueberries, then layer with cream cheese filling and top with remaining blueberries.
- For the streusel topping: mix sugar, flour, and chilled butter until crumbly; sprinkle over the cake.
- Bake for 40-45 minutes or until a tester comes out clean. Cool before slicing.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 290
- Sugar: 22g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg