Blueberry Cream Cheese Coffee Cake

A Blueberry Cream Cheese Coffee Cake is the perfect way to start your morning or enjoy an afternoon treat. This cake combines a moist, buttery cake base with a creamy, tangy cream cheese layer and bursts of juicy blueberries. Topped with a crumbly streusel topping, this coffee cake is an irresistible mix of textures and flavors that will have everyone asking for seconds.

Ingredients

For the Cake:

• 1/2 cup unsalted butter (softened)
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream or Greek yogurt
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup fresh or frozen blueberries (if using frozen, do not thaw)

For the Cream Cheese Layer:

• 8 oz cream cheese (softened)
• 1/4 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract

For the Streusel Topping:

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup brown sugar (packed)
• 1/4 teaspoon ground cinnamon
• 1/4 cup unsalted butter (cold and cubed)

Instructions

Step 1: Preheat and Prep

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan or an 8×8-inch baking dish.

Step 2: Make the Cake Batter

1. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
2. Add the eggs, one at a time, mixing well after each addition.
3. Stir in the vanilla extract and sour cream (or Greek yogurt).
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

Step 3: Prepare the Cream Cheese Layer

1. In a medium bowl, beat the softened cream cheese and sugar until smooth.
2. Add the egg and vanilla extract, mixing until fully combined and creamy.

Step 4: Make the Streusel Topping

1. In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon.
2. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

Step 5: Assemble the Cake

1. Spread half of the cake batter evenly into the prepared pan.
2. Spoon the cream cheese mixture over the batter, spreading it into an even layer.
3. Scatter the blueberries evenly over the cream cheese layer.
4. Spread the remaining cake batter over the blueberries (it’s okay if it doesn’t fully cover the blueberries).
5. Sprinkle the streusel topping evenly over the top.

Step 6: Bake the Cake

1. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
2. If the top begins to brown too quickly, cover the cake loosely with foil during the last 15 minutes of baking.

Step 7: Cool and Serve

1. Allow the cake to cool in the pan for about 15 minutes before removing the sides of the springform pan or cutting it into squares if using a baking dish.
2. Serve warm or at room temperature. It pairs beautifully with coffee or tea!

Cook Notes

• Use Fresh or Frozen Blueberries: If using frozen blueberries, there’s no need to thaw them—just fold them directly into the batter. Fresh blueberries work just as well and add a burst of freshness.
• Cream Cheese Layer: For an extra tangy cream cheese layer, add a teaspoon of lemon zest to the cream cheese mixture.
• Storing the Cake: Store the cake in an airtight container in the refrigerator for up to 5 days. You can reheat individual slices in the microwave for about 10 seconds for a fresh-out-of-the-oven taste.

Variations

• Lemon Blueberry Coffee Cake: Add 1 tablespoon of lemon zest to the cake batter and a tablespoon of lemon juice to the cream cheese mixture for a bright, citrusy twist.
• Mixed Berry Coffee Cake: Swap out the blueberries for an assortment of berries like raspberries, blackberries, or strawberries for a mixed berry version.
• Keto Version: Use almond flour instead of all-purpose flour, and a sugar substitute like erythritol or monk fruit for a lower-carb option.
• Gluten-Free Version: Use a gluten-free flour blend in place of the all-purpose flour to make this cake gluten-free.

Frequently Asked Questions (FAQs)

Can I make this cake ahead of time?

Yes! This cake is perfect for making ahead. Bake the cake and allow it to cool completely before storing it in the refrigerator. You can make it a day ahead and serve it the next morning. It’s best when served slightly warm.

Can I freeze this coffee cake?

Yes, you can freeze this cake! Wrap individual slices in plastic wrap and store them in a freezer-safe bag for up to 2 months. Thaw at room temperature or heat in the microwave before serving.

Can I substitute another fruit for the blueberries?

Absolutely! You can use other fruits like raspberries, strawberries, or peaches. Just be sure to adjust the sugar slightly depending on the sweetness of the fruit.

How do I prevent the cream cheese layer from sinking into the cake?

The cream cheese layer may sink a bit, but that’s normal for this style of cake. To help prevent excessive sinking, make sure to spread the cream cheese layer evenly and try not to mix it into the batter.

Can I use a 9×13-inch pan instead of a springform or 8×8 pan?

Yes, you can use a 9×13-inch pan, but the cake will be thinner and may bake a bit faster. Check for doneness at around 35-40 minutes.

This Blueberry Cream Cheese Coffee Cake is the perfect blend of sweet, tangy, and buttery flavors, with a rich cream cheese filling and juicy blueberries adding extra texture and taste. The crumbly streusel topping brings everything together, making it an irresistible treat for breakfast, brunch, or dessert. Whether you’re enjoying it with your morning coffee or serving it at a special occasion, this cake is sure to impress