Blueberry Cream Cheese Coffee Cake

Blueberry Cream Cheese Coffee Cake

Blueberry Cream Cheese Coffee Cake is a delightful blend of flavors that will have your taste buds singing. This recipe is a step-by-step guide to creating a moist, fluffy coffee cake, perfect for breakfast, brunch, or any time you need a comforting treat. The luscious cream cheese filling, paired with juicy blueberries and a crumbly cinnamon topping, makes this cake irresistible. It’s the kind of recipe that fills your home with heartwarming aromas and invites family and friends to gather around the table. Made with simple ingredients, this cake is both easy to prepare and delicious, making it a wonderful choice for casual get-togethers or leisurely weekend mornings.

Why You’ll Love This Recipe

There are countless reasons to love Blueberry Cream Cheese Coffee Cake! Firstly, the preparation is a breeze — it requires minimal effort but delivers maximum flavor. The combination of cream cheese and blueberries strikes an appealing balance, providing a rich, creamy filling alongside a burst of fresh fruit. It’s a crowd-pleaser that can entertain guests without stressing the host. Plus, the ingredients are pantry staples, meaning you can whip it up anytime. With its comforting, nostalgic vibe, this cake is perfect for family gatherings or simply enjoying over a quiet cup of coffee.

Ingredients

• 2 cups all-purpose flour – This forms the base, giving the cake structure.
• 1 teaspoon baking powder – A vital leavening agent that makes the cake rise beautifully.
• 1/2 teaspoon baking soda – Adds a touch more lift and helps achieve a tender crumb.
• 1/4 teaspoon salt – Enhances the flavors of the other ingredients.
• 1 cup granulated sugar – Provides sweetness and contributes to a moist texture.
• 1/2 cup unsalted butter, softened – Adds a rich, creamy depth to the cake batter.
• 2 large eggs – Binds the ingredients together, ensuring a fluffy texture.
• 1 teaspoon vanilla extract – Introduces a delightful aroma and flavor profile.
• 1 cup sour cream – Creates a moist crumb and adds a subtle tang.
• 1 cup fresh blueberries – Juicy and bursting with flavor; they provide a lovely pop in every bite.
• 8 oz cream cheese, softened – The star filling that adds richness and creaminess.
• 1/4 cup granulated sugar (for filling) – Sweetens the cream cheese mixture perfectly.
• 1 large egg (for filling) – Helps to create a cohesive filling that holds together nicely.
• 1 teaspoon vanilla extract (for filling) – Enhances the flavor of the filling.
• 1/2 cup all-purpose flour (for topping) – Adds substance to the topping.
• 1/4 cup granulated sugar (for topping) – Sweetens the crisp topping.
• 1/4 cup unsalted butter, cold and cubed (for topping) – Creates a crumbly texture.
• 1 teaspoon ground cinnamon – Infuses a warm, aromatic spice flavor throughout.

Step-by-Step Directions

1. Prepare the Cream Cheese Filling:
In a mixing bowl, beat the softened cream cheese with 1/4 cup of granulated sugar, 1 large egg, and 1 teaspoon of vanilla extract until smooth and creamy. Set aside to allow the flavors to meld while you prepare the cake batter.

2. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan to ensure easy release of the cake.

3. Make the Cake Batter:
In a medium mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. In a separate large bowl, beat 1/2 cup of softened butter with 1 cup of granulated sugar until fluffy and light. Add 2 large eggs and 1 teaspoon of vanilla extract, mixing until well combined.

4. Combine Dry and Wet Ingredients:
Gradually add the flour mixture to the butter mixture, alternating with 1 cup of sour cream. Mix until just combined; be careful not to overmix for a tender cake.

5. Layer the Batter:
Pour half of the cake batter into the prepared pan and spread it evenly. Then, layer the cream cheese filling over the batter. Follow this with the remaining cake batter and top it with fresh blueberries, pressing them gently into the batter for even distribution.

6. Prepare the Streusel Topping:
In a small bowl, combine 1/2 cup of all-purpose flour, 1/4 cup of granulated sugar, and 1 teaspoon of ground cinnamon. Cut in the cold, cubed butter until the mixture resembles coarse crumbs.

7. Final Touches and Baking:
Sprinkle the streusel topping generously over the cake. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it to ensure it doesn’t overbake; the edges should be golden brown.

8. Let Cool and Serve:
Once baked, allow the cake to cool in the pan for at least 10-15 minutes before serving. This allows the flavors to develop further, making it even more delicious!

Tips & Tricks

• Room Temperature Ingredients: Always use room temperature ingredients (like butter and cream cheese) for a smoother batter – this allows for better emulsification.
• Toss Blueberries in Flour: To prevent the blueberries from sinking to the bottom, lightly toss them in flour before adding them to the batter.
• Add Zest: For a zesty twist, consider adding some lemon or orange zest to the batter or cream cheese filling; it pairs beautifully with blueberries.

Serving Suggestions & Pairings

Blueberry Cream Cheese Coffee Cake is exceptionally versatile. It can be served warm or at room temperature, making it an ideal choice for brunch or afternoon tea. Pair it with freshly brewed coffee or tea for a delightful treat. For a more decadent experience, serve with a dollop of whipped cream or a scoop of vanilla ice cream. This cake is also great as a dessert after a family dinner or as a snack at a picnic.

Nutritional Information

Each slice of Blueberry Cream Cheese Coffee Cake contains approximately 300-350 calories, depending on the size of your pieces. It typically has 15 grams of fat, 5 grams of protein, and 38 grams of carbohydrates. While this cake is a little indulgent, it can be balanced with a serving of fruit or enjoyed alongside a protein-rich drink for a more rounded snack or meal.

Storing Tips & Variations

To store leftovers, wrap the Blueberry Cream Cheese Coffee Cake tightly in plastic wrap or aluminum foil and keep it in the refrigerator for up to five days. For longer storage, you can freeze the cake by cutting it into individual slices and placing them in an airtight container. It will last in the freezer for about two months. When ready to enjoy, simply thaw at room temperature or warm in the microwave for the best taste. Variations can include adding nuts, such as chopped pecans or walnuts, or substituting the blueberries with other berries like raspberries or strawberries.

Conclusion

Blueberry Cream Cheese Coffee Cake is a delightful addition to your recipe repertoire that is sure to warm hearts and generate smiles. This easy-to-make cake is perfect for family gatherings or enjoying a quiet moment with your favorite beverage. I encourage you to give this recipe a try, and once you’ve baked it, please share your experience and any personal touches you added along the way!

FAQs

1. Can I use frozen blueberries?
Yes! Frozen blueberries can be used, but do not thaw them before adding to the batter, as this can lead to excess moisture.

2. How can I make this recipe gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend that includes xanthan gum. Ensure all other ingredients are gluten-free.

3. Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance and stored in the refrigerator until ready to serve.

4. What can I substitute for sour cream?
You can use plain Greek yogurt or buttermilk as a substitute for sour cream in this recipe.

5. Is there a way to reduce the sugar in the recipe?
You can reduce the sugar by about 1/4 cup without significantly affecting the cake’s texture, or consider using a sugar substitute if desired.

Blueberry Cream Cheese Coffee Cake

A delightful blend of moist, fluffy coffee cake with a luscious cream cheese filling and juicy blueberries, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 12 servings

Course: Breakfast, Brunch, Dessert

Cuisine: American

Calories: 325

Ingredients Method Notes

Ingredients

  

For the Cake Batter

• 2 cups all-purpose flour This forms the base, giving the cake structure.
• 1 teaspoon baking powder A vital leavening agent that makes the cake rise.
• 1/2 teaspoon baking soda Adds a touch more lift and helps achieve a tender crumb.
• 1/4 teaspoon salt Enhances the flavors of the other ingredients.
• 1 cup granulated sugar Provides sweetness and contributes to a moist texture.
• 1/2 cup unsalted butter, softened Adds a rich, creamy depth to the cake batter.
• 2 large eggs Binds the ingredients together, ensuring a fluffy texture.
• 1 teaspoon vanilla extract Introduces a delightful aroma and flavor profile.
• 1 cup sour cream Creates a moist crumb and adds a subtle tang.
• 1 cup fresh blueberries Juicy and bursting with flavor; they provide a lovely pop in every bite.

For the Cream Cheese Filling

• 8 oz cream cheese, softened The star filling that adds richness and creaminess.
• 1/4 cup granulated sugar Sweetens the cream cheese mixture perfectly.
• 1 large egg Helps to create a cohesive filling that holds together nicely.
• 1 teaspoon vanilla extract Enhances the flavor of the filling.

For the Streusel Topping

• 1/2 cup all-purpose flour Adds substance to the topping.
• 1/4 cup granulated sugar Sweetens the crisp topping.
• 1/4 cup unsalted butter, cold and cubed Creates a crumbly texture.
• 1 teaspoon ground cinnamon Infuses a warm, aromatic spice flavor.

Method

 

Preparation

1. In a mixing bowl, beat the softened cream cheese with 1/4 cup of granulated sugar, 1 large egg, and 1 teaspoon of vanilla extract until smooth and creamy. Set aside.
2. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
3. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
4. In a separate large bowl, beat the softened butter with 1 cup of granulated sugar until fluffy and light. Add the eggs and vanilla extract, mixing until well combined.
5. Gradually add the flour mixture to the butter mixture, alternating with the sour cream, mixing until just combined.

Assembly

1. Pour half of the cake batter into the prepared pan and spread it evenly.
2. Layer the cream cheese filling over the batter, followed by the remaining cake batter. Top with fresh blueberries, pressing them gently into the batter.

Streusel Topping

1. In a small bowl, combine the flour, sugar, and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs.
2. Sprinkle the streusel topping generously over the cake.

Baking

1. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
2. Allow the cake to cool in the pan for at least 10-15 minutes before serving.

Notes

Use room temperature ingredients for better emulsification. Consider tossing blueberries in flour to prevent sinking. Adding lemon or orange zest can enhance flavor.