Moist Blueberry Cream Cheese Coffee Cake
A moist and tender blueberry cream cheese coffee cake perfect for cozy breakfasts, featuring a creamy tangy layer and bursts of fresh blueberries.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 9 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour (240g)
- 1 cup granulated sugar (200g)
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter (113g), melted and cooled
- 2 large eggs, room temperature
- ½ cup whole milk (120ml), room temperature
- 2 teaspoons pure vanilla extract
- 8 ounces cream cheese (227g), softened
- ½ cup powdered sugar (60g)
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1½ cups fresh blueberries (225g), rinsed and patted dry
- 2 tablespoons turbinado sugar or coarse sugar (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch square or round baking pan with butter or non-stick spray, then lightly dust with flour to prevent sticking.
- Prepare the cream cheese filling: In a medium bowl, beat softened cream cheese with powdered sugar, 1 large egg, and 1 teaspoon vanilla extract until smooth and creamy.
- Make the cake batter: In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. In a separate bowl, combine melted butter, 2 large eggs, milk, and 2 teaspoons vanilla extract.
- Slowly pour the wet ingredients into the dry, stirring gently with a spatula until just combined. Avoid overmixing to keep the cake tender.
- Assemble the cake: Pour half the batter into the prepared pan and smooth the top. Spoon the cream cheese filling evenly over the batter, then sprinkle fresh blueberries across the cream cheese layer. Dollop the remaining batter over the blueberries and gently spread it out to cover. Sprinkle turbinado sugar on top if desired.
- Bake for 45-50 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs. Tent with foil after 35 minutes if the top browns too fast.
- Cool the cake in the pan on a wire rack for at least 20 minutes before slicing to let the cream cheese layer set and moisture redistribute.
Notes
Use room temperature ingredients for best results. Avoid overmixing the batter to keep the cake tender. Fresh blueberries are preferred; if using frozen, thaw, drain, and toss in flour to prevent sinking. Let the cake cool completely before slicing to avoid crumbling. Optional toppings include turbinado sugar for crunch or a streusel topping for added texture.
Nutrition
- Serving Size: 1 slice (1/9th of ca
- Calories: 320
- Sugar: 24
- Fat: 15
- Carbohydrates: 40
- Protein: 6
Keywords: blueberry coffee cake, cream cheese coffee cake, breakfast cake, moist coffee cake, easy breakfast recipe, blueberry dessert