Blueberry Cream Cheese Coffee Cake
Indulge in the irresistible charm of this Blueberry Cream Cheese Coffee Cake, a heavenly combination of tender cake, creamy filling, and crumbly topping. Featuring juicy bursts of fresh or frozen blueberries nestled over a luscious layer of sweetened cream cheese, this cake is crowned with a buttery cinnamon streusel studded with optional chopped nuts for added crunch. With a moist buttermilk-infused batter, every bite is a delightful mix of tangy, sweet, and nutty flavors that pair perfectly with your morning coffee or afternoon tea. Ready in just over an hour, this coffee cake is an ideal choice for brunch gatherings, family desserts, or a midweek treat. Enjoy it warm for an extra comforting experience!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.25 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, cold and cubed
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 0.75 cups Buttermilk
- 2 cups Blueberries, fresh or frozen
- 8 ounces Cream cheese, softened
- 0.5 cups Powdered sugar
- 0.5 teaspoons Almond extract (optional)
- 0.5 cups Brown sugar
- 1 teaspoons Ground cinnamon
- 0.5 cups Chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper for easier removal.
In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Cut in the cold butter with a pastry blender or two forks until the mixture resembles coarse crumbs.
In a small bowl, whisk together one egg, vanilla extract, and buttermilk. Gradually add this wet mixture into the dry ingredients. Stir until just combined; do not overmix.
Spread about 2/3 of the batter evenly into the prepared baking pan. The batter might be thick, so use a spatula to smooth it out.
In a medium bowl, beat the softened cream cheese, powdered sugar, and almond extract (if using) until smooth. Spread the cream cheese mixture evenly over the batter layer in the pan.
Sprinkle the blueberries evenly over the cream cheese layer.
Drop spoonfuls of the remaining batter on top of the blueberries. The batter will not completely cover the berries, but that's okay for a rustic look.
In a small bowl, combine the brown sugar, ground cinnamon, and chopped nuts (if using) to make the crumble topping. Sprinkle this mixture generously over the entire coffee cake.
Bake in the preheated oven for 45-50 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for about 15 minutes before slicing and serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 265 mg | 12% | |
| Total Carbohydrate | 62.0 g | 23% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 40.1 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 64 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 143 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.
