Blueberry Cream Cheese Coffee Cake
A delightful treat that perfectly marries the tartness of fresh blueberries with a rich cream cheese layer, all enveloped in a moist, tender cake—perfect for breakfast or brunch.
Ingredients
For the cream cheese layer
- 8 oz cream cheese, softened Provides a creamy, rich layer that melts in your mouth.
- 1/4 cup granulated sugar Enhances the sweetness beautifully.
- 1 whole egg white Binds the cream cheese mixture.
- 1/2 teaspoon pure vanilla extract Adds warm, aromatic essence.
For the cake base
- 1 1/2 cups all-purpose flour The base for providing structure to the cake.
- 1/2 teaspoon baking powder Helps the cake rise.
- 1/2 teaspoon baking soda Ensures perfect texture.
- 1/4 teaspoon salt Balances the sweetness.
- 5.5 tablespoons unsalted butter, softened Creates a moist and rich batter.
- 1/2 cup granulated sugar Adds sweetness to the cake base.
- 1 whole egg Contributes to the cake's richness.
- 1 egg yolk Adds moisture.
- 3/4 cup sour cream Ensures the cake is moist.
- 1 teaspoon pure vanilla extract A signature flavor.
For the filling and topping
- 1 1/4 cups fresh blueberries Juicy, tart flavor.
- 1/3 cup granulated sugar For the streusel topping.
- 1/2 cup all-purpose flour Forms the backbone of the crumbly topping.
- 3 tablespoons unsalted butter, chilled and diced Creates a delicious texture for the topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a mixing bowl, blend the cream cheese, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract until smooth. Add the egg white and mix until combined. Set aside.
- In another bowl, sift together 1 1/2 cups flour, baking powder, baking soda, and salt. In a separate mixing bowl, cream together the softened butter and 1/2 cup granulated sugar until light and fluffy. Add the whole egg and egg yolk, mixing until well blended.
- Alternate adding the flour mixture and the sour cream to the butter mixture, mixing just until incorporated. Spread half of the batter into the prepared cake pan.
- Sprinkle 1/3 cup of blueberries over the cake batter, and spoon the cream cheese mixture on top. Add the remaining blueberries over the cream cheese layer.
- In a small bowl, mix together 1/3 cup granulated sugar, 1/2 cup flour, and diced butter until crumbly. Sprinkle this over the blueberries and cream cheese.
Baking
- Place the cake in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Cooling
- Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Notes
For best results, ensure the cream cheese is at room temperature. You can experiment with other fruits, such as raspberries or strawberries. Consider adding a teaspoon of lemon zest for a refreshing note.