Description
A delightful blueberry coffee cake with a creamy cheese filling that warms the heart and brings the family together.
Ingredients
Scale
- ¾ cup (94g) All-Purpose Flour
- ½ cup (100g) Granulated Sugar
- ¼ cup (55g) Packed Light Brown Sugar
- ½ teaspoon Ground Cinnamon (optional)
- Pinch of Salt
- 6 tablespoons (85g) Cold Unsalted Butter, cut into small cubes
- 8 ounces (226g) Block-Style Cream Cheese, softened to room temperature
- ¼ cup (50g) Granulated Sugar
- 1 Large Egg Yolk
- 1 teaspoon Vanilla Extract
- 2 ½ cups (313g) All-Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ¾ cup (170g) Unsalted Butter, softened to room temperature
- 1 ½ cups (300g) Granulated Sugar
- 2 Large Eggs, at room temperature
- 1 teaspoon Vanilla Extract
- 1 cup (240g) Sour Cream or Full-Fat Plain Greek Yogurt, at room temperature
- ¼ cup (60ml) Milk (whole or 2%), at room temperature
- 2 cups (approx. 300-350g) Fresh or Frozen Blueberries
- 1 tablespoon All-Purpose Flour (for coating blueberries)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a medium bowl, mix together the streusel ingredients: flour, granulated sugar, packed brown sugar, ground cinnamon, and salt. Mix in the cold butter until it resembles coarse crumbs.
- In a mixing bowl, beat together the softened cream cheese and sugar until smooth. Add egg yolk and vanilla; mix until combined.
- In a larger bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, cream together the softened butter and sugar until fluffy. Add eggs one at a time, then stir in sour cream and milk.
- Gently fold in blueberries, tossing frozen blueberries with flour first to prevent sinking.
- Spread half of the cake batter in the pan, add dollops of the cream cheese filling, then spread the remaining batter on top. Sprinkle with streusel topping.
- Bake for 45-50 minutes or until a toothpick comes out clean. Let it cool for 15-20 minutes.
- Slice and serve warm or at room temperature, optionally adding whipped cream or ice cream.
Notes
You can substitute sour cream with yogurt. Store leftovers at room temperature for up to three days or refrigerate for a week.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg