🫐 Blueberry Cream Cheese Coffee Cake ☕
(Moist, buttery cake with a creamy swirl & juicy berries—perfect for brunch!)
Ingredients
For the Cake:
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2 cups all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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½ cup unsalted butter, softened
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¾ cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1 cup sour cream (or Greek yogurt)
For the Cream Cheese Filling:
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8 oz cream cheese, softened
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¼ cup sugar
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1 egg yolk
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½ tsp vanilla extract
For the Blueberry Layer:
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1½ cups fresh blueberries (or frozen, unthawed)
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1 tbsp flour (to prevent sinking)
For the Streusel Topping (Optional):
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¼ cup flour
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¼ cup brown sugar
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2 tbsp cold butter, cubed
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½ tsp cinnamon
Instructions
1️⃣ Prep: Preheat oven to 350°F (175°C). Grease a 9-inch springform pan or line with parchment.
2️⃣ Make the Cake Batter:
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Whisk flour, baking powder, baking soda, and salt.
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In another bowl, beat butter + sugar until fluffy. Add eggs + vanilla.
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Alternate mixing in dry ingredients + sour cream until just combined.
3️⃣ Make the Cream Cheese Filling:
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Beat cream cheese + sugar until smooth. Add egg yolk + vanilla.
4️⃣ Assemble:
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Spread half the cake batter into the pan.
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Spoon cream cheese mixture on top, then sprinkle blueberries (tossed in flour).
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Dollop remaining batter over blueberries (it’s okay if it doesn’t fully cover).
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Optional: Sprinkle streusel topping (mix ingredients with fingers until crumbly).
5️⃣ Bake: 45-55 mins until a toothpick comes out clean. Cool 15 mins before slicing.
🍽 Serving Ideas
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Dust with powdered sugar or drizzle with lemon glaze (½ cup powdered sugar + 1 tbsp lemon juice).
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Serve warm with vanilla ice cream for dessert!
💡 Pro Tips
✔ Frozen blueberries? Keep them frozen to avoid purple swirls.
✔ No streusel? Swap with sliced almonds for crunch.
✔ Make ahead: Tastes even better the next day!
This coffee cake is a showstopper with minimal effort—great for holidays, brunches, or just because! 😍 Want a lemon-blueberry version? Add 1 tbsp lemon zest to the batter!