Blueberry Cream Cheese Coffee Cake – Bunny’s Warm Oven

There’s something magical about the marriage of blueberries and cream cheese, and when you combine them with a classic coffee cake, you get a dessert that’s truly irresistible. The Blueberry Cream Cheese Coffee Cake is more than just a treat; it’s a nostalgic reminder of cozy afternoons spent in a favorite coffee shop, where each slice was savored like a precious secret. Today, I’m thrilled to share this delightful recipe with you, one that perfectly balances a tender crumb, creamy filling, and a crunchy, buttery topping.

Why You’ll Love This Recipe

This Blueberry Cream Cheese Coffee Cake is a delightful combination of textures and flavors. The tender cake is complemented by a tangy cream cheese layer and bursts of juicy blueberries, all crowned with a buttery crumb topping. It’s perfect for breakfast, a midday snack, or a sweet ending to any meal.

Kitchen Equipment You’ll Need

• 13×9 inch baking dish
• Aluminum foil
• Non-stick cooking spray
• Large mixing bowl
• Small mixing bowl
• Electric mixer
• Wire rack

Ingredients

1/2 cup butter, room temperature
1 1/2 cup sugar
2 eggs
2 1/4 cups all-purpose flour, divided
1 tsp baking powder
1/2 tsp salt
1 cup milk
2 cups blueberries (fresh or frozen)
6 oz cream cheese, cubed

For the crumb topping:
1/4 cup all-purpose flour
1/4 cup brown sugar
2 Tbsp butter, cold

Step-by-Step Instructions

1. Preheat your oven to 375°F. Line a 13×9 inch baking dish with aluminum foil and spray it with non-stick cooking spray. Set it aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time.
3. In a separate bowl, combine 2 cups of flour, baking powder, and salt. Gradually add this flour mixture to the butter mixture, alternating with the milk.
4. Toss the blueberries with the remaining flour. Carefully fold the blueberries and cubed cream cheese into the batter. Note that the batter will be thick. Transfer it to the prepared baking dish.
5. To make the topping, combine flour and brown sugar in a small bowl. Cut in the cold butter until the mixture is crumbly. Sprinkle it evenly over the batter.
6. Bake for 40-45 minutes or until a toothpick inserted near the center comes out clean. Allow to cool on a wire rack before serving.

Tips for Success

• Ensure your butter is at room temperature to achieve a smooth and creamy batter.
• If using frozen blueberries, do not thaw them to prevent the batter from becoming too wet.
• Allow the cake to cool completely before cutting to help the layers set properly.

Additional Tips and Variations

For a zesty twist, add a teaspoon of lemon zest to the batter. You can also substitute half of the blueberries with raspberries for a mixed berry variation.

Nutritional Highlights (Per Serving)

This cake is a sweet indulgence, offering a delightful balance of carbohydrates and fats with a touch of protein, thanks to the inclusion of cream cheese and eggs. Enjoy in moderation!

Frequently Asked Questions (FAQ)

Can I use other fruits instead of blueberries?
Absolutely! Raspberries or chopped strawberries would work wonderfully in this recipe.

Can I make this cake ahead of time?
Yes, the cake can be baked a day in advance. Store it in the refrigerator and bring it to room temperature before serving.

How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Conclusion

This Blueberry Cream Cheese Coffee Cake is a delightful treat that’s sure to impress family and friends. I hope you enjoy making it as much as I do. If you try this recipe, please leave a comment below sharing your experience, or tag me in your photos on social media. Happy baking!