Blueberry Cream Cheese Coffee Cake
This delightful coffee cake combines the moist texture of a cake with a creamy cheesecake filling and fresh blueberries, making it perfect for any occasion.
Ingredients
For the cake
- 2 cups all-purpose flour Forms a tender base
- 1 teaspoon baking powder Provides lift
- 1/2 teaspoon baking soda Works in harmony with the sour cream
- 1/4 teaspoon salt Balances sweetness
- 1 cup granulated sugar Adds sweetness
- 1/2 cup unsalted butter, softened Produces a fluffy texture
- 2 large eggs Adds richness and moisture
- 1 teaspoon vanilla extract Fills your kitchen with a warm aroma
- 1 cup sour cream Ensures cake stays moist
- 1 cup fresh blueberries Bursting with juicy flavor
For the cream cheese filling
- 8 oz cream cheese, softened Creates a luxurious filling
- 1/4 cup granulated sugar Sweetens the filling
- 1 large egg Gives structure
- 1 teaspoon vanilla extract Adds flavor
For the streusel topping
- 1/2 cup all-purpose flour Adds crunch
- 1/4 cup granulated sugar Enhances sweetness
- 1/4 cup unsalted butter, cold and cubed Creates crumbs
- 1 teaspoon ground cinnamon Adds warmth and spice
Instructions
Preparation
- Prepare the cream cheese filling: In a medium bowl, beat together the softened cream cheese, 1/4 cup of sugar, 1 large egg, and 1 teaspoon of vanilla extract until smooth and creamy.
- Make the cake batter: Preheat your oven to 350°F (175°C) and grease a 9-inch baking pan. In one bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, beat the softened butter with 1 cup of sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Gradually add the dry mixture, alternating with the sour cream, until just combined.
Assembly
- Pour half of the cake batter into the prepared pan and smooth it down evenly. Spread the cream cheese filling over this layer, then cover with the remaining batter. Top with fresh blueberries.
Topping and Baking
- Prepare the streusel topping: In a small bowl, combine the flour, sugar, and cinnamon. Work in the cold, cubed butter until the mixture resembles coarse crumbs.
- Sprinkle the streusel topping over the cake. Bake for 45-50 minutes, checking for doneness with a toothpick.
- Let it cool in the pan for about 10 minutes before transferring to a wire rack.
Serving
- Slice the cake into squares or wedges and serve warm.
Notes
Use fresh blueberries for best flavor; check for doneness early. Consider adding lemon zest or chopped nuts to the streusel topping for flavor.