Blueberry Cream Cheese Coffee Cake
A delightful coffee cake with creamy layers of cheese and fresh blueberries, perfect for any occasion.
Ingredients
For the Cream Cheese Layer
- 1/4 cup granulated sugar
- 8 oz cream cheese, softened Ensure it's at room temperature for easier mixing.
- 1 large egg white
- 1/2 teaspoon pure vanilla extract
- 1 1/4 cups fresh blueberries For best flavor, use fresh blueberries.
For the Cake Base
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 5.5 tablespoons unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large whole egg
- 1 large egg yolk
- 3/4 cup sour cream Can substitute with plain yogurt or buttermilk.
- 1 teaspoon pure vanilla extract
For the Streusel Topping
- 1/3 cup granulated sugar
- 1/2 cup all-purpose flour
- 3 tablespoons unsalted butter, chilled and diced
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 medium bowl, combine softened cream cheese, granulated sugar, and vanilla extract until creamy. Incorporate egg white and blend until smooth. Fold in fresh blueberries and set aside.
- In another bowl, sift together all-purpose flour, baking powder, baking soda, and salt.
- In a separate mixing bowl, cream softened butter and sugar until fluffy. Add the whole egg, egg yolk, and vanilla extract, mixing well. Gradually alternate adding flour mixture and sour cream into the wet ingredients until just combined.
- Spread approximately two-thirds of the batter into the greased springform pan. Scatter one-third of the blueberries over the batter, followed by the cream cheese mixture. Pour remaining batter on top and finish with the last of the blueberries.
- For the streusel topping, mix granulated sugar, all-purpose flour, and chilled butter in a small bowl until crumbly. Sprinkle generously over the batter.
Baking
- Place the pan in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, allow the cake to cool on a wire rack for about 10 minutes. Carefully remove from the pan, slice, serve, and enjoy.
Notes
Serve warm with whipped cream or vanilla ice cream. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Consider adding lemon zest or using whole wheat flour for variations.