Meet your new favorite morning treat: the Blueberry Cream Cheese Coffee Cake. This delectable cake combines the tangy richness of cream cheese, the sweet burst of fresh blueberries, and a buttery crumb topping, making it a standout addition to any brunch or coffee break. It’s the perfect balance of textures and flavors, creating a comforting, melt-in-your-mouth experience that will have everyone asking for seconds. Whether you’re entertaining guests or treating yourself, this cake is sure to impress.
Blueberry Cream Cheese Coffee Cake
When I first baked this Blueberry Cream Cheese Coffee Cake, I had no idea it would become such a beloved staple in our household. My husband, a self-proclaimed coffee cake connoisseur, was hooked from the very first bite. The moist, tender cake, the creamy middle layer, and the crumbly streusel topping quickly won over his heart — and his taste buds. Even our little one, who is notoriously picky, couldn’t resist sneaking a few extra blueberries from the top! Now, this coffee cake has become our go-to recipe for lazy Sunday mornings, family brunches, and even unexpected weekday cravings. It’s not just a cake; it’s a cherished family ritual!
- Creamy Texture: The luxurious cream cheese layer adds a smooth and tangy dimension that perfectly complements the moist, buttery cake base.
- Bursting with Fresh Blueberries: Sweet, juicy blueberries are baked into every layer, providing a delightful burst of flavor with each bite.
- Crumbly Streusel Topping: The golden, buttery streusel creates a satisfying crunch that contrasts beautifully with the cake’s soft interior.
- Versatile and Easy to Make: Simple ingredients and easy steps make this cake a breeze to whip up for any occasion.
Ingredients:
Cream Cheese Layer:
- 50 grams (¼ cup) granulated sugar
- 225 grams (8 oz) cream cheese, softened
- 1 egg white
- ½ teaspoon pure vanilla extract
- 190 grams (1 ¼ cup) fresh blueberries
Cake Base:
- 190 grams (1 ½ cups) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 80 grams (5.5 tablespoons) unsalted butter, softened
- 100 grams (½ cup) granulated sugar
- 1 whole egg + 1 egg yolk
- 180 ml (¾ cup) sour cream
- 1 teaspoon pure vanilla extract
Streusel Topping:
- 70 grams (⅓ cup) granulated sugar
- 65 grams (½ cup) all-purpose flour
- 45 grams (3 tablespoons) unsalted butter, chilled and diced
Directions:
- Preheat the Oven: Set your oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing it well and lining the bottom with parchment paper. Set aside.
- Prepare the Cream Cheese Layer: In a medium bowl, mix the cream cheese, granulated sugar, and vanilla extract using a hand mixer on medium speed until smooth and creamy. Add the egg white and blend on low until just combined. Set aside.
- Prepare the Cake Base: In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy. Add the whole egg, egg yolk, and vanilla extract, mixing well. Gradually alternate adding the dry ingredients and sour cream into the butter mixture, mixing until just combined. Pour the batter into the prepared springform pan and spread evenly.
- Add Blueberries and Cream Cheese Layer: Sprinkle ⅓ cup of blueberries over the cake base. Spread the cream cheese mixture evenly over the blueberries, then top with the remaining blueberries.
- Make the Streusel Topping: In a small bowl, combine the granulated sugar, flour, and chilled, diced butter. Use a fork or pastry cutter to blend until the mixture resembles coarse crumbs. Sprinkle the streusel evenly over the top of the blueberries.
- Bake the Cake: Place the pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. If the cake begins to brown too quickly, cover it loosely with aluminum foil to prevent overbrowning.
- Cool and Serve: Allow the cake to cool in the pan on a wire rack. Run a thin knife around the edge before removing the sides of the springform pan. For best results, store the cake in an airtight container in the refrigerator.
Notes:
- Substitutions: Feel free to substitute fresh blueberries with frozen ones (do not thaw) or swap sour cream for Greek yogurt for a lighter version.
- Baking Tips: For an extra burst of flavor, add a pinch of cinnamon to the streusel topping.
- Nutritional Information: This coffee cake is a rich treat, so consider portion sizes if you’re watching your calorie intake.
Enjoy your delicious Blueberry Cream Cheese Coffee Cake!