Ah, let me tell you about my all-time favorite sweet indulgence: Blueberry Cream Cheese Coffee Cake! Just the thought of it brings me back to lazy Sunday mornings when the aroma of freshly baked cake wafted through my home. I can vividly recall my grandma standing in the kitchen, expertly layering the soft batter and cream cheese filling while I eagerly sat on the counter, trying to sneak in a taste or two. This cake isn’t just a recipe; it’s a tradition that brings warmth and comfort to any gathering. Whether it’s brunch with friends or simply a cozy afternoon with a book, this coffee cake is the perfect companion alongside a hot cup of coffee or tea.
Now, if you haven’t tried cream cheese coffee cake before, you’re in for a treat! The rich, creamy filling pairs beautifully with the sweet, juicy blueberries and the crumbly topping creates such a satisfying texture. Trust me; this isn’t just another cake—it’s an experience. So, roll up your sleeves, and let’s dive into making this delightful Blueberry Cream Cheese Coffee Cake together!
What’s in Blueberry Cream Cheese Coffee Cake?
Cream Cheese: The star of the show! It creates a luscious, creamy filling that melds perfectly with the cake and blueberries. Always use softened cream cheese for a smooth mix—trust me, nobody likes lumpy filling!
Sugar: We’ll need it for both the cream cheese filling and the cake itself. I like to use granulated sugar, but feel free to experiment with alternatives if you’re watching your sugar intake.
Eggs: We need a couple of eggs for both the filling and the cake. They add richness and help bind everything together.
Vanilla Extract: A dash of vanilla brings out the flavors in both the cream cheese filling and the cake. Choose pure vanilla extract for the best taste—your cake deserves it!
All-Purpose Flour: This is the base of our cake. Make sure to measure your flour properly to keep the texture just right.
Baking Powder & Baking Soda: These little heroes help the cake rise beautifully, giving it that fluffy texture we all love.
Salt: Just a pinch! It enhances the overall flavor and balances the sweetness.
Unsalted Butter: We’re using softened butter to create a rich, moist cake. No need to stress about melting it; just leave it on the counter beforehand.
Milk: This keeps the cake moist and tender. I typically stick to whole milk, but you can switch it up to your liking—oat milk or almond milk can work too!
Blueberries: The pièce de résistance! Fresh blueberries add a pop of color and sweetness. Frozen can work if they’re properly thawed and drained.
Cinnamon: Adds a warm and cozy spice to our crumb topping, making the cake utterly irresistible.
Will You Love This Cake? Let’s Find Out!
Blueberries: These little gems are not just tasty; they’re also packed with antioxidants, fiber, and vitamins. They help keep your heart healthy and your skin glowing—who doesn’t love that?
Cream Cheese: It adds a bit of indulgence to the cake. While it’s not the healthiest ingredient, enjoying it in moderation on special occasions is key!
Butter: It adds richness and flavor, but you might want to keep an eye on portion sizes if you’re watching your cholesterol.
Ultimately, while this cake isn’t a health food, it brings joy to the table, and that’s worth savoring every now and then!
Ingredients List
This delicious Blueberry Cream Cheese Coffee Cake serves about 8 people. Here’s what you’ll need:
– **For the Cream Cheese Filling:**
– 8 oz cream cheese, softened
– 1/4 cup sugar
– 1 large egg
– 1 tsp vanilla extract
– **For the Cake:**
– 1 1/2 cups all-purpose flour
– 1 cup sugar
– 2 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1/2 cup milk
– 1 tsp vanilla extract
– 1 1/2 cups fresh blueberries (or frozen, thawed and drained)
– **For the Crumb Topping:**
– 1/2 cup all-purpose flour
– 1/3 cup sugar
– 1/3 cup unsalted butter, melted
– 1/2 tsp cinnamon
How to Make Blueberry Cream Cheese Coffee Cake?
Let’s get our baking mitts on and bring this beauty to life!
1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch springform pan or a round cake pan—this will help your cake come out smoothly.
2. In a medium bowl, mix the softened cream cheese, sugar, egg, and vanilla extract until it’s smooth and creamy. You want it to be a dream, set it aside for now.
3. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Add the softened butter and mix until it resembles a coarse meal.
4. Stir in the eggs, milk, and vanilla extract until just combined. Be gentle here—overmixing can lead to a dense cake!
5. Gently fold in those beautiful blueberries, and don’t be shy; they deserve every bit of attention.
6. Pour half of the batter into the prepared cake pan. Spread it evenly, and then spoon the cream cheese filling over it.
7. Carefully add the remaining batter on top, spreading it gently so you don’t disturb the cream cheese filling.
8. For the crumb topping, mix together flour, sugar, melted butter, and cinnamon in a small bowl until it’s crumbly—this will create a delightful texture on top. Sprinkle it generously over the cake.
9. Bake in the preheated oven for 50-60 minutes, or until you can poke it with a toothpick and it comes out clean. Don’t rush this part; you want to ensure a perfectly baked cake!
10. Let the cake cool in the pan for about 15 minutes, then remove the sides of the springform pan and let it cool completely on a wire rack. Serve it warm or at room temperature, and savor every bite!
Crumbs of Wisdom
A couple of tips and tricks for you!
– If you want a bit of a zing, add the zest of a lemon to the blueberry batter; it brings a fresh brightness!
– This cake keeps well in an airtight container—if it lasts that long! You can also freeze it; just remember to wrap it tightly.
– Consider serving it topped with a dollop of whipped cream or a scoop of vanilla ice cream for that extra indulgence.
So, there you have it! This Blueberry Cream Cheese Coffee Cake is a beloved recipe that’s sure to become a favorite in your kitchen too. I can’t wait for you to try it and hopefully make some lovely memories just like I did. Don’t forget to let me know how it turns out—happy baking!
