Blueberry Cream Cheese Coffee Cake
A delightful treat that perfectly balances the tartness of juicy blueberries with the creamy richness of sweetened cream cheese, making it an excellent choice for any occasion.
Ingredients
For the cake
- 2 cups all-purpose flour This forms the cake's fluffy base.
- 1 teaspoon baking powder To help the cake rise beautifully.
- 1/2 teaspoon baking soda Adds an extra lift.
- 1/4 teaspoon salt To balance the sweetness.
- 1 cup granulated sugar Sweetness that harmonizes with the blueberries.
- 1/2 cup unsalted butter, softened Adds richness and moisture.
- 2 large eggs Binds the ingredients for a moist texture.
- 1 teaspoon vanilla extract Infuses warmth and sweetness.
- 1 cup sour cream Contributes to the cake's tenderness and tang.
- 1 cup fresh blueberries Juicy bursts of flavor throughout.
For the cream cheese filling
- 8 oz cream cheese, softened Creamy and rich for a delightful layer.
- 1/4 cup granulated sugar Sweetens the filling.
- 1 large egg Helps set the filling.
- 1 teaspoon vanilla extract Adds depth of flavor.
For the streusel topping
- 1/2 cup all-purpose flour Creates a crispy topping.
- 1/4 cup granulated sugar Sweetens the crunch.
- 1/4 cup unsalted butter, cold and cubed Adds richness and crunch when baked.
- 1 teaspoon ground cinnamon Offers a warm spice that pairs beautifully with blueberries.
Instructions
Preparation
- Prepare the Cream Cheese Filling: In a bowl, combine the softened cream cheese, 1/4 cup sugar, egg, and 1 teaspoon vanilla extract. Beat this mixture until it becomes smooth and creamy, ensuring no lumps remain.
- Preheat your oven to 350°F (175°C). This step is crucial in achieving that lovely, golden-brown crust on the cake.
- Lightly grease a 9x13 inch baking pan or line it with parchment paper to keep your cake from sticking.
- In a separate bowl, whisk together the 2 cups of flour, baking powder, baking soda, and salt to ensure even distribution of the leavening agents.
- In another large bowl, use a mixer to beat the softened butter and 1 cup of sugar together until fluffy and light. One by one, add the two eggs and 1 teaspoon of vanilla extract, mixing well after each addition.
- Gradually mix the dry flour mixture into the butter mixture. Alternately, blend in the 1 cup of sour cream. Mix just until combined; be careful not to over-mix.
Assembly
- Pour half of the batter into the prepared baking pan. Use a spatula to spread it evenly. Then, scoop the cream cheese filling over this layer, spreading it gently.
- Pour the remaining batter on top of the cream cheese layer and carefully spread it out so the filling is covered. Sprinkle the 1 cup of fresh blueberries evenly over the batter.
- In a small bowl, mix the 1/2 cup flour, 1/4 cup sugar, 1 teaspoon cinnamon, and the cold cubed butter. Use your fingers to work the mixture until it resembles coarse crumbs.
- Sprinkle the streusel topping generously over the blueberries.
Baking
- Place the pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, allow the cake to cool in the pan for about 10-15 minutes before transferring it to a wire rack.
Notes
For an even richer flavor, try using vanilla bean paste instead of extract. Consider adding a pinch of nutmeg to the streusel for a lovely aromatic touch. To keep your blueberries from sinking to the bottom, dust them with a bit of flour before incorporating them into the batter. If you prefer a less sweet cake, reduce the sugar in both the batter and the cream cheese filling slightly.