Blueberry Cream Cheese Coffee Cake

This wonderful coffee cake has some incredible flavors. You are going to love the tender crumb crust, the soft cream cheese layer and of course those tangy and sweet juicy blueberries. The streusel topping finishes the whole thing off beautifully with a nice crunch. 

Enjoy this cake for brunch or pair a slice with a cup of coffee or tea. That’s why it’s called a coffee cake by the way – it goes so well with a cup of Joe! Everybody loves it too, from kids to grownups. Full-fat cream cheese offers the richest flavor and of course you’ll want to use fresh blueberries for this.

Making your own cakes instead of buying them from the bakery means you can tweak the recipe however you wish, making it less or more sweet, adding other ingredients to the mix and saving money. And homemade cakes are always more impressive to serve when you have company coming over!

Why You’ll Love the Recipe:

This gorgeous cake combines a tasty cake crust with a creamy sweet layer boasting plump, juicy blueberries, and also a crisp streusel topping. It’s not hard to make and tastes just as good as bakery cakes. 

How to Serve It:

Enjoy this cake chilled with your favorite drink. 

Ingredients needed:

FOR THE CAKE BASE:

• All-purpose flour
• Baking soda
• Salt
• Baking powder
• Sour cream
• Egg plus egg yolk
• Softened unsalted butter
• Vanilla extract

FOR THE CREAM CHEESE LAYER:

• Softened cream cheese
• White sugar
• Blueberries
• Egg white
• Vanilla extract

FOR THE STREUSEL TOPPING:

• All-purpose flour
• White sugar
• Unsalted butter

How to make Blueberry Cream Cheese Coffee Cake:

Step 1. Preheat the oven to 350°F and grease a 9-inch square pan, then line it with parchment paper.

Step 2. For the cream cheese layer, blend the cream cheese with the vanilla and sugar using an electric mixer until creamy, then mix in the egg white using a low speed.

Step 3. For the cake base, sift the flour with the baking soda, baking powder, and salt into one bowl and cream the butter and sugar in another bowl before adding the whole egg plus egg yolk and vanilla extract.

Step 4. Add some of the sifted flour mixture to the wet mixture, alternating with the sour cream, and then spoon this mixture into the prepared baking pan.

Step 5. Add about ⅓ of the blueberries on top of that and then add the cream cheese mixture.

Scatter the rest of the blueberries on top of that.

Step 6. Next, make the streusel topping. Mix the flour, sugar and butter using a pastry blender or fork until you have a crumbly consistency and pea-sized crumbs.

Step 7. Sprinkle the streusel topping over the cake.

Step 8. Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean.

Step 9. You can add some foil on top if the cake is browning too fast on top.

Step 10. Let the cake cool on a wire rack and then run a knife around the outside and remove it from the pan.

If you’re looking for something delicious to serve with a cup of coffee, look no further because this is the perfect choice! It’s a delicious creamy and fruity cake which is always enjoyable.

Can You Make It Ahead?

Yes, you can prepare it in advance and keep it refrigerated.

Storage Instructions:

Leftovers will keep for up to 3 days in an airtight container in the refrigerator. You can freeze it in portions too and then thaw overnight.

Variations and Substitutions:

Try blackberries or raspberries in place of the blueberries, or sub ricotta or mascarpone for the cream cheese. Although Greek yogurt will work at a pinch, sour cream is still tangier and more delicious here. And you might want to add some chopped nuts or rolled oats to the streusel topping layer.

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