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Tender Blueberry Cream Cheese Coffee Cake

Tender Blueberry Cream Cheese Coffee Cake - featured image
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A tender and moist coffee cake featuring a luscious cream cheese swirl and bursts of fresh blueberries, perfect for cozy weekend breakfasts or brunch.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour (can substitute half with whole wheat flour)
  • 1 cup (200g) granulated sugar
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (240ml) sour cream
  • 2 large eggs, room temperature
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 tsp lemon zest (optional)
  • 8 oz (225g) cream cheese, softened
  • 1/3 cup (65g) granulated sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1 1/2 cups (225g) fresh blueberries
  • 1/2 cup (100g) brown sugar
  • 1/3 cup (40g) all-purpose flour
  • 1/2 tsp ground cinnamon
  • 1/4 cup (60g) unsalted butter, cold and cubed

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9-inch baking pan or line with parchment paper.
  2. Make the streusel topping by combining brown sugar, flour, and cinnamon in a small bowl. Cut in cold butter until crumbly. Set aside.
  3. Prepare the cream cheese swirl by beating softened cream cheese with sugar, egg yolk, and vanilla extract until smooth and creamy. Set aside.
  4. In a large bowl, cream softened butter and sugar until light and fluffy (3-4 minutes). Add eggs one at a time, beating well after each. Stir in vanilla extract and lemon zest.
  5. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  6. Add dry ingredients to the butter mixture in three parts, alternating with sour cream, beginning and ending with dry ingredients. Mix until just combined.
  7. Spread half the batter evenly in the pan. Spoon half the cream cheese mixture over it, then scatter half the blueberries. Repeat layers with remaining batter, cream cheese swirl, and blueberries. Use a knife to gently swirl the cream cheese into the batter.
  8. Sprinkle streusel topping evenly over the top.
  9. Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean. If the top browns too quickly, tent with foil after 30 minutes.
  10. Cool the cake in the pan on a wire rack for at least 15 minutes before slicing.

Notes

Keep cream cheese at room temperature to avoid lumps. Gently fold in blueberries to prevent bursting. If top browns too fast, tent with foil. Use room temperature eggs for lighter texture. For extra moistness, add 1 tsp apple cider vinegar to batter. Can prepare batter and cream cheese swirl the night before and refrigerate before baking.

Nutrition

Keywords: blueberry coffee cake, cream cheese swirl, breakfast cake, easy coffee cake, homemade breakfast treat, streusel topping

Find it online: https://snappyspoon.com/tender-blueberry-cream-cheese-coffee-cake-recipe-easy-homemade-breakfast-treat/