Blueberry Cream Cheese Coffee Cake: A mouthwatering recipe featuring layers of sweet cream cheese and fresh blueberries, topped with a buttery streusel. Simple yet luxurious, perfect for a cozy morning treat!
Ah, the Blueberry Cream Cheese Coffee Cake! This isn’t just a recipe; it’s a slice of nostalgia. Growing up, my mom would whip this up during lazy Sunday mornings, filling our kitchen with its intoxicating aroma. It was her secret to making family breakfasts feel like a special occasion. Over the years, it’s become my go-to for potlucks and brunches, always conjuring up those warm, fuzzy memories. It’s a little taste of home, a sweet reminder of the simple joys in life.
Why You’ll Love Blueberry Cream Cheese Coffee Cake
- Simplicity Meets Sophistication: Combines basic ingredients to create an extraordinary taste.
- Texture Galore: The soft cake, creamy cheese layer, and crumbly streusel offer a delightful contrast.
- Berry Bliss: Bursting with fresh blueberries, this cake is both delicious and visually appealing.
- Versatile Delight: Perfect for breakfast, brunch, or a sweet treat any time of the day.
Ingredients Notes
Starting your day with the Blueberry Cream Cheese Coffee Cake is like giving your taste buds a little party. Let’s break down the key players:
- Cream Cheese: The heart of the cake. Opt for full-fat for a richer flavor.
- Fresh Blueberries: They add natural sweetness and a pop of color.
- All-Purpose Flour: The cake’s foundation. It provides structure.
- Sour Cream: For that extra moist and tender crumb.
- Unsalted Butter: Brings richness and helps in forming that crumbly, irresistible streusel.
Recipe Breakdown
Crafting the Blueberry Cream Cheese Coffee Cake is like painting a masterpiece with flavors and textures.
- Preparation: Begins with preheating the oven and preparing the pan—a simple yet crucial step for the perfect bake.
- Cream Cheese Layer: Mixing cream cheese with sugar and vanilla forms a creamy layer. The added egg white binds it all together, setting the stage for the juicy blueberries.
- Cake Base: The dance of dry and wet ingredients results in a smooth batter. It’s a symphony of flour, sugar, eggs, and sour cream, layered with blueberries and the cream cheese mixture.
- Streusel Topping: Combining sugar, flour, and butter till it’s crumbly and sprinkling it over adds the final touch of texture and sweetness.
- Baking: It’s all about patience and precision, baking until golden and done, but not a minute longer.
- Cooling: The cake’s beauty intensifies as it cools, settling into its flavors and texture.
- Storage: Keeping it chilled ensures each slice is as good as the first.
Storage Options
Ah, the after-party! Storing the Blueberry Cream Cheese Coffee Cake is as important as baking it. Refrigeration is key. Tucked in an airtight container, it stays moist and flavorful. It’s like putting it in a little cake spa, ensuring every bite remains divine.
Variations and Substitutions
- Berry Variety: Not a blueberry fan? Swap them for raspberries or mixed berries.
- Flour Power: For a gluten-free twist, try almond or oat flour.
- Sugary Alternatives: Replace granulated sugar with coconut sugar or honey for a different sweetness.
- Vegan-Friendly: Use plant-based cream cheese and butter, and egg substitutes for a vegan version.
- Nutty Topping: Add chopped nuts to the streusel for an extra crunch.
Enjoy crafting this delightful treat with your personal touch! 🍰💙
Blueberry Cream Cheese Coffee Cake
Ingredients
Cream Cheese Layer
- ¼ cup granulated sugar
- 8 oz. cream cheese softened
- 1 egg white
- ½ teaspoon pure vanilla extract
- 1 ¼ cup fresh blueberries
Cake Base
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 5.5 tablespoons unsalted butter softened
- ½ cup granulated sugar
- 1 whole egg + 1 egg yolk
- ¾ cup sour cream
- 1 teaspoon pure vanilla extract
Streusel Topping
- 1/3 cup granulated sugar
- ½ cup all-purpose flour
- 3 tablespoons unsalted butter chilled and diced
Instructions
- Oven Preparation: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan thoroughly and line the bottom with parchment paper.
- Cream Cheese Layer: In a mixing bowl, combine softened cream cheese, granulated sugar, and vanilla extract. Mix at medium-low speed until creamy. Add the egg white and continue to blend at low speed until just combined. Set aside.
- Cake Base: Sift together the flour, baking powder, baking soda, and salt into a bowl. In a separate bowl, cream together the softened butter and granulated sugar using an electric mixer at medium-low speed. Incorporate the whole egg, egg yolk, and vanilla extract. Gradually add the sifted dry ingredients and sour cream to the wet mixture, ensuring even blending. Pour this batter into the prepared springform pan, spreading it evenly. Scatter 1/3 cup of blueberries over this layer. Carefully spread the cream cheese mixture on top, followed by an even distribution of the remaining blueberries.
- Streusel Topping: Combine granulated sugar, flour, and chilled, diced butter in a bowl. Work the mixture with a fork or pastry blender until it achieves a crumbly consistency, forming pea-sized crumbs. Sprinkle this streusel evenly over the blueberries on the cream cheese layer.
- Baking: Place the springform pan in the preheated oven. Bake for approximately 40-45 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean. If necessary, cover the top with aluminum foil to prevent excessive browning.
- Cooling: After baking, remove the cake from the oven and allow it to cool on a wire rack. Before attempting to remove the cake from the springform pan, run a thin knife along the edge of the cake to separate it from the pan without causing breakage.
- Storage: For optimal freshness, store the cake in a refrigerated environment within an airtight container.
