Blueberries and Cream Cheese Coffee Cake
Indulge in the irresistible layers of flavor in this Blueberries and Cream Cheese Coffee Cake, a delightful combination of tender cake, tangy cream cheese, juicy blueberries, and a buttery cinnamon crumb topping. Perfect for brunch, dessert, or even with your morning coffee, this recipe balances sweetness and tartness in every bite. Fresh or frozen blueberries ensure year-round enjoyment, while the cream cheese swirl lends a creamy richness that elevates this cake to bakery-quality status. With just 20 minutes of prep time, this stunning coffee cake is easy to make and serves a crowd, making it ideal for holidays, brunch gatherings, or a family treat. Whether served warm or at room temperature, this coffee cake will quickly become a household favorite!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Unsalted butter, softened
- 2 Eggs
- 1 cup Sour cream
- 2 teaspoons Vanilla extract
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1.5 cups Fresh or frozen blueberries
- 8 ounces Cream cheese, softened
- 0.5 cup Powdered sugar
- 0.75 cup All-purpose flour (for crumb topping)
- 0.5 cup Brown sugar (for crumb topping)
- 0.25 cup Unsalted butter, melted (for crumb topping)
- 0.5 teaspoon Ground cinnamon (optional, for crumb topping)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together 2 1/2 cups of all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat together 1 cup of granulated sugar and 1/2 cup of softened butter until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the sour cream and 2 teaspoons of vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Gently fold in 1 1/2 cups of blueberries using a spatula. Be careful not to crush the berries.
In a separate bowl, beat the cream cheese and powdered sugar together until smooth. Set aside.
Pour half of the cake batter into the prepared baking pan and spread it evenly. Dollop the cream cheese mixture over the batter and gently swirl it using a knife or skewer. Spread the remaining batter on top.
In another bowl, prepare the crumb topping by mixing 3/4 cup of all-purpose flour, 1/2 cup of brown sugar, and optional cinnamon. Stir in 1/4 cup of melted butter until crumbly.
Sprinkle the crumb topping evenly over the cake batter.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the coffee cake to cool in the pan for 15-20 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 260 mg | 11% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 35.6 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 64 mg | 5% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 92 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
