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Blueberry Cream Cheese Coffee Cake

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A moist and buttery coffee cake layered with sweet cream cheese, juicy blueberries, and a crunchy streusel topping. Perfect for breakfast, brunch, or a delightful snack with coffee!

Ingredients

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For the Cake Batter:

  • 1 ¾ cups all-purpose flour
  • ¾ cup granulated sugar
  • ½ tsp salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • ½ cup sour cream or Greek yogurt
  • 1 tsp vanilla extract

For the Cream Cheese Filling:

  • 8 oz cream cheese, softened
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract

For the Blueberries:

  • 1 cup fresh or frozen blueberries
  • 1 tbsp all-purpose flour (to coat the blueberries)

For the Streusel Topping:

  • ½ cup all-purpose flour
  • ⅓ cup brown sugar
  • ¼ cup unsalted butter, melted
  • ½ tsp cinnamon

Instructions

  • Prepare the Oven and Pan:
    Preheat your oven to 350°F (175°C).
    Grease a 9-inch round or square baking pan and line with parchment paper.
  • Make the Cake Batter:
    In a medium bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
    In a large bowl, beat the butter until creamy. Add the eggs, sour cream, and vanilla extract, mixing until smooth.
    Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Prepare the Cream Cheese Filling:
    In a small bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth.
  • Coat the Blueberries:
    Toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the cake.
  • Make the Streusel Topping:
    In a small bowl, mix the flour, brown sugar, melted butter, and cinnamon until crumbly.
  • Assemble the Coffee Cake:
    Spread half of the cake batter into the prepared pan.
    Spread the cream cheese mixture evenly over the batter.
    Sprinkle the blueberries over the cream cheese layer.
    Spread the remaining cake batter on top (it’s okay if it doesn’t completely cover the blueberries).
    Sprinkle the streusel topping evenly over the batter.
  • Bake:
    Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
    Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • For a richer flavor, you can add a teaspoon of lemon zest to the cream cheese filling.
  • If using frozen blueberries, do not thaw them, as they may release excess moisture into the batter.
  • This coffee cake can be stored at room temperature for 2-3 days or in the refrigerator for up to a week.

Nutrition

Find it online: https://easyfoodflash.com/blueberry-cream-cheese-coffee-cake/