Blueberry Cream Cheese Coffee Cake

 Just baked this Blueberry Cream Cheese Coffee Cake, and it's the perfect mix of creamy, fruity, and crumbly! 💙🍰 The ultimate treat for brunch or dessert. 😍



Ingredients:


For the cake:


1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream

1 cup fresh or frozen blueberries

For the cream cheese layer:


8 oz cream cheese, softened

1/4 cup sugar

1 large egg

1 teaspoon vanilla extract

For the streusel topping:


1/2 cup all-purpose flour

1/4 cup sugar

1/4 cup unsalted butter, cold and cubed

1/4 teaspoon cinnamon

Directions:


Preheat the oven to 350°F (175°C). Grease a 9-inch round springform pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until smooth.

Gradually add the dry ingredients to the wet ingredients and mix until combined. Fold in the blueberries.

Spread half of the cake batter into the prepared pan.

For the cream cheese layer, beat the softened cream cheese with sugar, egg, and vanilla extract until smooth. Spread the cream cheese mixture over the cake batter.

Spoon the remaining cake batter on top of the cream cheese layer and spread gently.

For the streusel topping, mix the flour, sugar, cinnamon, and cubed butter together using your fingers or a pastry cutter until it forms a crumbly mixture. Sprinkle over the cake.

Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool before serving.

Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 20 minutes

Kcal: 420 kcal | Servings: 8 servings


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