Description
Indulgent blueberry cream cheese coffee cake brings Mediterranean charm to breakfast tables with its moist crumb and tangy cream cheese swirl. Sweet berries and rich filling create a delightful morning treat you can savor slowly with your favorite coffee.
Ingredients
Scale
Cake Base:
- 1 3/4 cups (220 grams) all-purpose flour
- 2 large eggs
- 1/2 cup (113 grams) unsalted butter, softened
Dry Ingredients:
- 3/4 cup (150 grams) granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
Liquid and Flavoring Ingredients:
- 1/2 cup (120 milliliters) sour cream or Greek yogurt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350F (175C) and prepare a 9-inch baking pan by greasing and lining with parchment paper for easy removal.
- Create the cake foundation by whisking flour, sugar, salt, baking powder, and baking soda in a medium mixing bowl.
- In a separate large bowl, cream the butter until smooth, then incorporate eggs, sour cream, and vanilla extract, blending until well combined.
- Gently fold the dry ingredients into the wet mixture, stirring until just integrated to maintain a tender texture.
- Prepare the cream cheese filling by whipping cream cheese, sugar, egg, and vanilla extract until silky and uniform.
- Dust blueberries with a light coating of flour to prevent them from sinking during baking.
- Craft the streusel topping by mixing flour, brown sugar, melted butter, and cinnamon until it forms a crumbly consistency.
- Layer the cake by spreading half the batter in the prepared pan, then evenly distributing the cream cheese mixture.
- Scatter the flour-coated blueberries over the cream cheese layer, then carefully cover with remaining cake batter.
- Generously sprinkle the streusel topping across the surface for added crunch and flavor.
- Bake for 45-50 minutes, checking doneness with a toothpick that should emerge clean when inserted into the center.
- Allow the cake to rest in the pan for 10 minutes, then transfer to a wire rack for complete cooling before serving.
Notes
- Prevent blueberries from sinking by coating them lightly in flour, ensuring even distribution throughout the cake.
- Create a smoother cream cheese filling by bringing cream cheese to room temperature before mixing, which helps eliminate lumps.
- Customize the cake by swapping blueberries with other seasonal fruits like raspberries or chopped peaches for variety.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate to extend freshness for 5-7 days.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 318 kcal
- Sugar: 13 g
- Sodium: 169 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 72 mg