Blueberry Cream Cheese Coffee Cake Recipe
This Blueberry Cream Cheese Coffee Cake is a delightful treat, perfect for breakfast or dessert. It features a buttery crumb topping, a creamy cream cheese filling, and juicy blueberries in a moist cake.
Ingredients
Crumb Topping
- ¾ cup All-Purpose Flour
- ½ cup Granulated Sugar
- ¼ cup Packed Light Brown Sugar
- ½ teaspoon Ground Cinnamon (optional, but recommended)
- 1 Pinch Salt
- 6 tablespoons Cold Unsalted Butter (cut into small cubes)
Cream Cheese Filling
- 8 ounces Block-Style Cream Cheese (softened to room temperature (full-fat recommended))
- ¼ cup Granulated Sugar
- 1 Large Egg Yolk
- 1 teaspoon Vanilla Extract
Cake Batter
- 2 ½ cups All-Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ¾ cup Unsalted Butter (softened to room temperature)
- 1 ½ cups Granulated Sugar
- 2 Large Eggs (at room temperature)
- 1 teaspoon Vanilla Extract
- 1 cup Sour Cream or Full-Fat Plain Greek Yogurt (at room temperature)
- ¼ cup Milk (whole or 2%, at room temperature)
- 2 cups Fresh or Frozen Blueberries (do not thaw if frozen)
- 1 tablespoon All-Purpose Flour (taken from the measured amount for the batter, if desired, to coat berries)
Notes
For best results, use room temperature ingredients. This ensures a smooth batter and even baking.
Nutrition
Calories: 350kcal | Carbohydrates: 45g | Protein: 5g | Fat: 18g | Sodium: 200mg