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Blueberry Cream Cheese Coffee Cake: The Ultimate Dessert Recipe

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This Blueberry Cream Cheese Coffee Cake is the ultimate dessert for anyone who loves a perfect blend of tender cake, a rich cream cheese layer, and a sweet, crunchy crumb topping. The fresh blueberries infuse the cake with natural sweetness and a hint of tartness, while the cream cheese adds a creamy and tangy richness. Whether you’re serving it at brunch, as a dessert, or simply enjoying it with a cup of coffee, this cake is sure to impress.

Ingredients

Scale

For the crumb topping:

  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • ¼ cup unsalted butter, cold and cubed
  • 1 tsp ground cinnamon
  • Pinch of salt

For the cake:

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • 1 ½ cups fresh blueberries

For the cream cheese layer:

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

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.
  2. For the crumb topping: In a medium bowl, combine the flour, sugar, cinnamon, and salt. Add the cubed butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set aside.
  3. For the cream cheese layer: In a medium bowl, beat together the softened cream cheese, sugar, vanilla extract, and egg until smooth. Set aside.
  4. For the cake: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. In a large mixing bowl, beat the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients, mixing until just combined. Fold in the blueberries.
  6. Spread half of the cake batter evenly into the prepared baking pan. Spoon the cream cheese mixture on top of the batter and gently spread it out. Then, drop spoonfuls of the remaining cake batter over the cream cheese layer and spread it out evenly.
  7. Sprinkle the crumb topping evenly over the cake.
  8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the crumb topping is golden brown.
  9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

 

Notes

  • Substitutions: Feel free to experiment with different berries like raspberries, blackberries, or even strawberries. The cake works wonderfully with any fresh fruit.

  • Dairy-Free Version: If you’re looking for a dairy-free option, you can substitute the butter with a dairy-free alternative and use a non-dairy cream cheese substitute.

  • Storage: Store any leftover cake at room temperature for up to 3 days, or refrigerate for up to 5 days. The cake can also be frozen for longer storage.

  • Freezing: If you’re preparing this cake in advance, freezing it is an excellent option. Just wrap it tightly, and it will stay fresh in the freezer for up to 2 months.

This cake is a wonderful treat for any occasion, and its rich flavors and satisfying textures will make it a favorite in your baking repertoire.

Find it online: https://claradelish.com/blueberry-cream-cheese-coffee-cake-the-ultimate-dessert-recipe/