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Moist Blueberry Cream Cheese Coffee Cake Recipe with Crispy Crumb Topping for Perfect Breakfast

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A moist and flavorful blueberry cream cheese coffee cake with a crispy crumb topping, perfect for breakfast or brunch. This quick and easy recipe uses simple ingredients and delivers a tender crumb with a luscious cream cheese swirl and crunchy topping.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120g) plain Greek yogurt (can substitute dairy-free coconut yogurt)
  • 1 ½ cups (225g) fresh or frozen blueberries
  • 8 oz (225g) cream cheese, softened
  • ¼ cup (30g) powdered sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ½ cup (60g) all-purpose flour (for crumb topping)
  • ½ cup (100g) granulated sugar (for crumb topping)
  • 1 teaspoon ground cinnamon
  • 4 tablespoons (57g) cold unsalted butter, cubed

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or line it with parchment paper.
  2. Make the crumb topping: In a bowl, combine ½ cup flour, ½ cup sugar, and 1 teaspoon cinnamon. Add cold cubed butter and use a pastry cutter or two knives to mix until the mixture resembles coarse crumbs. Set aside.
  3. Prepare the cream cheese filling: Beat the softened cream cheese with powdered sugar, egg yolk, and vanilla extract until smooth and creamy.
  4. Mix dry ingredients for the cake: Whisk together 2 cups flour, baking powder, baking soda, and salt in a large bowl.
  5. Combine wet ingredients: In a separate bowl, whisk melted butter, sugar, eggs, vanilla, and Greek yogurt until smooth.
  6. Form the batter: Gradually add the dry ingredients to the wet, stirring gently until just combined. Fold in blueberries carefully to avoid breaking them.
  7. Assemble the cake: Pour half the batter into the pan and spread evenly. Dollop half the cream cheese mixture over the batter and swirl gently with a knife. Add the rest of the batter on top and repeat with cream cheese swirl. Sprinkle the crumb topping evenly across the surface.
  8. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean (a few moist crumbs are okay). The crumb topping should be golden and crisp.
  9. Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing.

Notes

Do not overmix the batter to keep the cake tender. Fold blueberries gently to avoid bruising. Keep butter cold for the crumb topping to maintain crispness. Use room temperature eggs and cream cheese for smooth mixing. If crumb topping browns too fast, cover loosely with foil halfway through baking. Let cake cool before slicing to prevent runny cream cheese and soggy topping. Reheat leftovers in a 325°F oven for 5-7 minutes to restore crispness.

Nutrition

Keywords: blueberry coffee cake, cream cheese coffee cake, crumb topping, breakfast cake, easy coffee cake, moist cake, blueberry dessert

Find it online: https://snappyspoon.com/moist-blueberry-cream-cheese-coffee-cake-recipe-with-crispy-crumb-topping-for-perfect-breakfast/