Blueberries N Cheese Coffeecake
Indulge in the irresistible decadence of this Blueberries N Cheese Coffeecake, a perfect blend of tangy cream cheese, juicy blueberries, and buttery streusel topping. This crowd-pleasing dessert starts with a tender, moist base, layered with a rich, sweetened cream cheese filling that pairs perfectly with the burst of fresh blueberries. A crumbly cinnamon streusel provides the perfect finishing touch, adding texture and warmth to every bite. With just 25 minutes of prep time and a simple set of ingredients, this homemade treat is ideal for breakfast, brunch, or an afternoon pick-me-up. Serve it warm for a meltingly soft experience or at room temperature with a dusting of powdered sugar for extra flair. If you’re searching for a flavorful, visually stunning, and easy-to-make coffeecake, this recipe is guaranteed to please both family and guests alike!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter (cold, cubed)
- 0.75 cups Whole milk
- 1 unit Large egg
- 2 teaspoons Vanilla extract
- 8 ounces Cream cheese (softened)
- 0.5 cups Powdered sugar
- 2 cups Fresh blueberries
- 0.5 cups Brown sugar (lightly packed)
- 1 teaspoon Ground cinnamon
- 0.25 cups All-purpose flour (for streusel)
- 0.25 cups Unsalted butter (melted, for streusel)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish or line it with parchment paper.
In a large mixing bowl, whisk together 2 1/2 cups of all-purpose flour, 1/2 cup of granulated sugar, baking powder, and salt.
Cut in the cold unsalted butter (3/4 cup) using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a medium bowl, whisk together whole milk, egg, and 1 teaspoon of vanilla extract. Gradually add this wet mixture to the dry ingredients, stirring until just combined. Do not overmix.
Spread the batter evenly into the prepared baking dish and set aside.
In a separate bowl, beat the softened cream cheese with 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract until smooth. Spread this cream cheese mixture over the batter in an even layer.
Sprinkle the fresh blueberries evenly over the cream cheese layer.
To prepare the streusel topping, mix brown sugar, cinnamon, 1/4 cup of all-purpose flour, and melted butter in a small bowl until crumbly. Sprinkle this mixture over the blueberries.
Bake the coffeecake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center of the cake (not the cream cheese layer) comes out clean.
Let the coffeecake cool in the pan for at least 20 minutes before slicing and serving.
Nutrition Facts
Calories |
754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 374 mg | 16% | |
| Total Carbohydrate | 101.1 g | 37% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 66.0 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 82 mg | 6% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 160 mg | 3% | |
*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.
