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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.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
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.