Blueberry Cream Cheese Coffee Cake

Short description

This Blueberry Cream Cheese Coffee Cake is a moist and tender cake layered with a rich cream cheese filling, fresh blueberries, and a buttery streusel topping. Perfect for breakfast, brunch, or an afternoon treat, it combines creamy, fruity, and crumbly textures in every bite.

Why You’ll Love This Recipe

• Combines three delicious layers: soft cake, creamy filling, and crisp streusel.

• Easy to prepare with simple, everyday ingredients.

• Blueberries add a refreshing burst of flavor.

• Versatile recipe—great for brunch gatherings, holidays, or casual snacking.

• Stores and reheats well, making it a convenient make-ahead dessert.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour

• Granulated sugar

• Brown sugar (for streusel)

• Baking powder

• Baking soda

• Salt

• Unsalted butter (softened for cake, cold for streusel)

• Eggs

• Sour cream or Greek yogurt

• Vanilla extract

• Cream cheese (softened)

• Fresh or frozen blueberries

Directions

1. Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan or baking dish.

2. Prepare the cake batter by creaming butter and sugar until fluffy. Mix in eggs, vanilla, and sour cream. Stir in dry ingredients until just combined.

3. In a separate bowl, beat cream cheese, sugar, vanilla, and egg until smooth for the filling.

4. Spread half the cake batter into the pan. Add the cream cheese layer, then sprinkle with half of the blueberries. Top with the remaining batter and blueberries.

5. Make the streusel by cutting butter into flour and sugar until crumbly. Sprinkle evenly over the cake.

6. Bake for 45–55 minutes, or until a toothpick inserted comes out clean.

7. Cool before slicing. Optionally dust with powdered sugar before serving.

Servings and timing

• Prep time: 20 minutes

• Bake time: 45–55 minutes

• Total time: 1 hour 10–15 minutes

• Servings: 10–12 slices

Variations

• Swap blueberries for raspberries, blackberries, or strawberries.

• Add lemon zest to the batter for a citrus flavor boost.

• Use mascarpone instead of cream cheese for a lighter filling.

• Add chopped nuts to the streusel for extra crunch.

Storage/Reheating

• Store in the refrigerator for up to 5 days in an airtight container.

• Freeze slices individually for up to 3 months. Thaw overnight in the refrigerator.

• Reheat gently in the microwave or a 300°F oven until warmed through.

FAQs

1. Can I use frozen blueberries?

Yes, just add them without thawing to prevent excess moisture in the cake.

2. Do I need a springform pan?

No, you can also use a 9-inch round or square baking dish.

3. How can I prevent blueberries from sinking?

Toss them lightly in flour before folding into the batter.

4. Can I make this cake ahead of time?

Yes, bake it a day in advance and store it covered in the fridge.

5. Can I skip the cream cheese layer?

Yes, but the cream cheese adds richness and balances the sweetness.

6. How do I soften cream cheese quickly?

Microwave it for about 20 seconds until softened but not melted.

7. Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt works perfectly and adds moisture.

8. How do I know the cake is fully baked?

Insert a toothpick in the center—if it comes out clean or with moist crumbs, it’s done.

9. Can I double the recipe?

Yes, bake it in a larger pan such as a 9×13-inch dish and increase the bake time slightly.

10. What’s the best way to serve this cake?

Serve at room temperature or slightly warmed, paired with coffee or tea.

Conclusion

The Blueberry Cream Cheese Coffee Cake is a delightful balance of soft cake, tangy cream cheese, and juicy blueberries topped with a buttery streusel. With its versatile flavor and make-ahead convenience, it’s perfect for breakfast, brunch, or dessert. Once you try it, this recipe is bound to become a favorite.

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