Blueberries and Cream Cheese Coffee Cake

Indulge in the irresistible layers of flavor in this Blueberries and Cream Cheese Coffee Cake, a delightful combination of tender cake, tangy cream cheese, juicy blueberries, and a buttery cinnamon crumb topping. Perfect for brunch, dessert, or even with your morning coffee, this recipe balances sweetness and tartness in every bite. Fresh or frozen blueberries ensure year-round enjoyment, while the cream cheese swirl lends a creamy richness that elevates this cake to bakery-quality status. With just 20 minutes of prep time, this stunning coffee cake is easy to make and serves a crowd, making it ideal for holidays, brunch gatherings, or a family treat. Whether served warm or at room temperature, this coffee cake will quickly become a household favorite!

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:55 mins

Total Time:75 mins

Servings: 12

Ingredients

• 2.5 cups All-purpose flour
• 1 cup Granulated sugar
• 0.5 cup Unsalted butter, softened
• 2 Eggs
• 1 cup Sour cream
• 2 teaspoons Vanilla extract
• 2 teaspoons Baking powder
• 0.5 teaspoon Salt
• 1.5 cups Fresh or frozen blueberries
• 8 ounces Cream cheese, softened
• 0.5 cup Powdered sugar
• 0.75 cup All-purpose flour (for crumb topping)
• 0.5 cup Brown sugar (for crumb topping)
• 0.25 cup Unsalted butter, melted (for crumb topping)
• 0.5 teaspoon Ground cinnamon (optional, for crumb topping)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.

Step 2

In a medium bowl, whisk together 2 1/2 cups of all-purpose flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, beat together 1 cup of granulated sugar and 1/2 cup of softened butter until light and fluffy, about 2-3 minutes.

Step 4

Add the eggs, one at a time, beating well after each addition. Mix in the sour cream and 2 teaspoons of vanilla extract until smooth.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.

Step 6

Gently fold in 1 1/2 cups of blueberries using a spatula. Be careful not to crush the berries.

Step 7

In a separate bowl, beat the cream cheese and powdered sugar together until smooth. Set aside.

Step 8

Pour half of the cake batter into the prepared baking pan and spread it evenly. Dollop the cream cheese mixture over the batter and gently swirl it using a knife or skewer. Spread the remaining batter on top.

Step 9

In another bowl, prepare the crumb topping by mixing 3/4 cup of all-purpose flour, 1/2 cup of brown sugar, and optional cinnamon. Stir in 1/4 cup of melted butter until crumbly.

Step 10

Sprinkle the crumb topping evenly over the cake batter.

Step 11

Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.

Step 12

Allow the coffee cake to cool in the pan for 15-20 minutes before slicing. Serve warm or at room temperature.

Nutrition Facts

Serving size	(1750.3g)

Amount per serving	% Daily Value*
Calories	5722.1

Total Fat 284.1g	0%
Saturated Fat 173.8g	0%
Polyunsaturated Fat 0g
Cholesterol 1127.5mg	0%
Sodium 3172.9mg	0%
Total Carbohydrate 746.3g	0%
Dietary Fiber 16.7g	0%
Total Sugars 425.0g
Protein 78.6g	0%

Vitamin D 120.0IU	0%
Calcium 768.5mg	0%
Iron 18.7mg	0%
Potassium 1168.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.7%

Protein: 5.4%

Carbs: 51.0%