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Blueberry Cream Cheese Coffee Cake Recipe

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4 from 3 reviews

This Blueberry Cream Cheese Coffee Cake is a delightful breakfast or brunch treat featuring a moist, buttery cake layered with a creamy, tangy cream cheese filling and fresh blueberries, all topped with a sweet, crumbly streusel. Baked to golden perfection, it combines fruity freshness with rich creaminess for a perfect morning indulgence.

Ingredients

Filling

  • ¼ cup sugar
  • 8 oz. cream cheese, softened
  • 1 egg white
  • ½ teaspoon vanilla extract
  • 1 ¼ cup blueberries

Cake Batter

  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 5.5 tablespoons unsalted butter, softened
  • ½ cup sugar
  • 1 egg
  • 1 egg yolk
  • ¾ cup sour cream
  • 1 teaspoon vanilla extract

Topping (Streusel)

  • 1/3 cup sugar
  • ½ cup all-purpose flour
  • 3 tablespoons unsalted butter, chilled and cut into chunks

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking. Set aside.
  2. Make the filling: In a mixing bowl, using medium-low speed, beat the softened cream cheese with ¼ cup sugar and ½ teaspoon vanilla extract until creamy and smooth. Add the egg white and mix on low speed just until combined. Set this cream cheese filling aside.
  3. Prepare dry ingredients for batter: In a separate bowl, stir together 1 ½ cups flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
  4. Cream butter and sugar for batter: Using an electric mixer on medium-low speed, cream together 5.5 tablespoons softened butter and ½ cup sugar until fluffy. Add the whole egg, egg yolk, and 1 teaspoon vanilla extract and mix until combined.
  5. Combine batter components: Slowly incorporate the flour mixture into the butter mixture alternately with ¾ cup sour cream, mixing gently until the batter is smooth and even.
  6. Assemble cake base and filling: Transfer the batter to the prepared pan and smooth the surface with a spatula. Sprinkle 1/3 cup of blueberries over the batter. Carefully spread the cream cheese filling evenly on top of the blueberries. Add the remaining blueberries over the cream cheese layer.
  7. Make the streusel topping: In a bowl, combine 1/3 cup sugar, ½ cup flour, and cold cubed butter. Using a fork or pastry blender, cut the butter into the dry ingredients until the mixture forms pea-sized, crumbly bits resembling coarse crumbs.
  8. Top and bake: Sprinkle the streusel evenly over the blueberries. Bake in the preheated oven for 40-45 minutes or until a tester inserted into the center comes out clean. If the top starts to brown too quickly, tent loosely with aluminum foil to prevent burning.
  9. Cool and finish: Remove the cake from the oven and allow it to cool on a wire rack. Once cooled, run a thin knife around the edge to loosen the cake from the pan ring before releasing it.
  10. Storage: Store the coffee cake in the refrigerator to keep the cream cheese filling fresh. Serve chilled or at room temperature.

Notes

  • Ensure the cream cheese and butter are softened to room temperature for smooth mixing.
  • The cake can be stored in the refrigerator for up to 3-4 days, best enjoyed within that timeframe.
  • For easier removal, make sure the parchment paper covers the bottom fully and slightly up the sides of the springform pan.
  • If fresh blueberries are not available, frozen blueberries can be used but avoid thawing before use to prevent extra moisture.
  • To prevent the cake from sticking to the pan after baking, grease the pan well and use parchment paper.

Find it online: https://miracooking.com/blueberry-cream-cheese-coffee-cake-recipe/