Description
This Blueberry Cream Cheese Coffee Cake is a luscious and moist dessert featuring layers of blueberry-studded cake and a smooth cream cheese filling, topped with a buttery cinnamon crumble. Ideal for breakfast, brunch, or a delightful afternoon treat, this coffee cake combines fresh blueberries with rich cream cheese and a crumbly topping for a perfect balance of sweet and tart flavors.
Ingredients
Scale
Cake Batter
- 2 cups (250 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- ½ cup whole milk, room temperature
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 3 cups (444 g) fresh blueberries
Cream Cheese Filling
- 1 package (8 ounces) cream cheese, softened
- 1 tablespoon light brown sugar (packed)
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Crumble Topping
- ½ cup (100 g) light brown sugar, packed
- 3 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- 3 tablespoons unsalted butter, cold, cubed
For Serving
- Confectioners’ sugar, for dusting
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and spray the sides with baking spray to prevent sticking.
- Mix dry ingredients for cake: In a large bowl, whisk together the flour, baking powder, and kosher salt. Set aside.
- Cream butter and sugar: Using a stand mixer fitted with the paddle attachment, cream the unsalted butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add wet ingredients: Mix in the eggs, whole milk, vegetable oil, and vanilla extract on low speed until just combined, about 1 minute.
- Incorporate dry ingredients: Gradually add the dry ingredients into the wet mixture on medium speed for about 30 seconds until just combined. Be careful not to overmix to keep the cake tender.
- Fold in blueberries: Remove the bowl from the mixer and gently fold in the fresh blueberries by hand to avoid breaking them.
- Prepare cream cheese filling: In a separate bowl, use a hand mixer to blend softened cream cheese, light brown sugar, cornstarch, and vanilla extract until smooth and creamy. Set aside.
- Assemble the cake layers: Pour half of the blueberry batter into the prepared springform pan and gently spread it evenly. Carefully spread the cream cheese filling over the batter in a smooth, even layer. Top with the remaining blueberry batter and smooth the surface gently.
- Make crumble topping: In a large bowl, combine brown sugar, all-purpose flour, and cinnamon. Add cold, cubed unsalted butter and use your hands to work the mixture into pea-sized crumbs.
- Top and bake: Evenly sprinkle the crumble topping over the assembled batter. Bake for 65-70 minutes or until an inserted toothpick comes out with a few moist crumbs but no wet batter. If the top starts browning too quickly, loosely cover with foil.
- Cool and release pan: Remove the cake from the oven and let it cool for 10 minutes. Then, carefully release the sides of the springform pan to prevent sticking.
- Final cooling and serving: Allow the cake to cool completely before slicing. Just before serving, dust the top lightly with confectioners’ sugar for a beautiful finish.
Notes
- Make sure all refrigerated ingredients are at room temperature for the best mixing results.
- Be gentle when folding in the blueberries to avoid crushing them and turning the batter purple.
- If you don’t have a springform pan, you can use a regular 9-inch cake pan but be sure to properly grease and line it.
- The cake is best eaten within 2-3 days and can be stored covered at room temperature or refrigerated.
- For added flavor, you can substitute vanilla extract with almond extract in either the cake or cream cheese filling.
