Blueberry Cream Cheese Coffee Cake

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Let’s talk coffee cake. What is the best coffee cake you’ve ever had? Remember those dry, crumbly coffee cakes that were all frosting and no flavor?Blueberry Cream Cheese Coffee Cake: What does it taste like? is moist, bursting with juicy blueberries, and features a tangy cream cheese swirl that’ll have you licking your fork. Think of it as the sophisticated older sister of a regular blueberry muffin – more elegant, more flavorful, and definitely worth the extra effort (which, trust me, isn’t much!). It’s the perfect treat for a lazy Sunday brunch, a sweet afternoon pick-me-up, or even a “just because” kind of day. My grandmother used to make a similar coffee cake, but it was always a little dry. I’ve spent years perfecting this recipe to get that perfect balance of moisture and flavor, and I think I’ve finally nailed it!

What is Blueberry Cream Cheese Coffee Cake?

Think of it as a love child between a classic coffee cake and a creamy cheesecake. It’s essentially a sweet, tender cake studded with juicy blueberries, with a ribbon of tangy cream cheese running through the middle. The beauty of this Blueberry Cream Cheese Coffee Cake. is in its simplicity. It’s not overly complicated, but the combination of flavors and textures is just divine. The name says it all, really! You get the comforting familiarity of a coffee cake, the bright, fresh taste of blueberries, and that creamy richness from the cream cheese filling. It’s the kind of cake that feels both special and homey at the same time. It’s also a great way to use up a glut of blueberries if you’ve been blueberry picking! Or, you know, just bought too many at the grocery store (guilty!).

Why you’ll love this recipe?

Where do I begin? Seriously, this recipe is a winner for so many reasons.Flavor explosion!The combination of sweet blueberries, tangy cream cheese, and the subtle warmth of vanilla is just right. I like blueberries. It’s not overly sweet, which I really appreciate. You actually taste them!Is it really thatWhat is the Cream Cheese Swirl? If you can make it, I can! How do I make a stand mixer work? What is a good old-fashioned bowl and whisk?Budget friendlyWhat are some pantry staples? You probably already have most of them on hand. What are some of the best e-books you’ve ever read? How can I impress people without spending a fortune?What are some of theWhat is a perfect cake for breakfast, brunch, dessert, or even late-night snack? I’ve even been known to sneak a piece straight from the fridge (don’t judge!). Is it possible to customize this recipe with different berries or nuts? What do you love about this movie?Blueberry Cream Cheese Coffee Cake.How does it make everyone happy? Is it the kind of cake that disappears in minutes, and you’ll be getting requests for the recipe. Before you know it, you will be in a Is apple crumble a comfort food? And this has that extra creamy element that makes it feel even more special.

How do I make blueberry cream cheese coffee cake?

Quick Overview

Making this Blueberry Cream Cheese Coffee Cake. is easier than you might think! You’ll whip up a simple batter, create a luscious cream cheese filling, layer it all in a pan, swirl it together, and bake until golden brown and utterly irresistible. The key is to not overmix the batter and to be gentle when swirling the cream cheese. We’re going for a beautiful marbled effect, not a complete blend! It’s a very forgiving recipe, so don’t stress too much about making it perfect. Even if it doesn’t look perfect, it will still taste amazing.

Ingredients

For the Main Batter:

2 1/2 cups all-purpose flour: I prefer unbleached for the best flavor. You can also use a 1:1 gluten-free blend.
1 teaspoon baking powder: Make sure it’s fresh for the best rise!
1/2 teaspoon baking soda: Helps to create that lovely, tender crumb.
1/2 teaspoon salt: Enhances the sweetness and other flavors.
1 cup (2 sticks) unsalted butter, softened: Real butter is key here for the best flavor and texture.
1 3/4 cups granulated sugar: You can reduce this slightly if you prefer a less sweet cake.
2 large eggs: Adds richness and structure.
1 teaspoon vanilla extract: A good quality vanilla makes a world of difference.
1 cup Sour Cream: Adds moisture and tang. Don’t skimp on this!
2 cups fresh blueberries: Fresh is best, but frozen will work in a pinch (don’t thaw them first!).

For the Filling:
8 ounces Cream Cheese, softened: Full-fat is a must for that rich, creamy texture.
1/4 cup granulated sugar: Just enough to sweeten the cream cheese.
1 large egg yolk: Adds extra richness and helps bind the filling.
1/2 teaspoon vanilla extract: A little extra vanilla never hurt anyone!

For the Glaze:
* 1 cup powdered sugar: Sift it to prevent lumps! * 2-3 tablespoons milk: I sometimes use lemon juice for a tangy twist. * 1/2 teaspoon vanilla extract (optional): Adds a touch of extra flavor.

What are the steps to

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. I like to use baking spray with flour already in it – it’s a lifesaver! Make sure to get into all the corners. This prevents the cake from sticking and ensures easy removal. Trust me, you don’t want to spend hours trying to get a stuck cake out of the pan!

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. Whisking is important here to ensure everything is evenly distributed. Why do people use baking soda in coffee cakes?

Step 3: Mix Wet Ingredients

In a large bowl, cream together the butter and sugar until light and fluffy. Set aside. Is it possible to make this happen in a microwave? Beat the eggs one at a time, then stir in the vanilla extract. If you want to cook eggs at room temperature, make sure the eggs are warm. This helps them emulsify properly with the butter and sugar, resulting in a smoother batter.

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, which can result in a tough cake. I always do this by hand, using a spatula, for the last bit. Gently fold in the blueberries. Coat them lightly with flour before adding them to the batter; this prevents them from sinking to the bottom of the cake.

Step 5: Prepare Filling

In a separate bowl, beat together the cream cheese and sugar until smooth. Beat in the cream cheese and vanilla extract. Make sure the cheese is really soft! If it’s too cold, it will be difficult to beat smooth and you’ll end up with lumps in your filling.

Step 6: Layer & Swirl

How do you spread half of the cake batter into a prepared pan? Dollop spoonfuls of the cream cheese filling over the batter. Spread the remaining cake batter over the cream cheese filling. Use a knife or skewer to swirl the cream cheese filling into the batter. Don’t overdo it! What is the best way to create a marbled effect? I like to make a figure eight pattern.

Step 7: Bake

Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it! Ovens can vary, so start checking for doneness around 45 minutes. If the top starts to brown too quickly, tent it with foil. The cake is done when it’s golden brown and the center springs back when lightly touched.

Step 8: Cool & Glaze

Let the cake cool in the pan for at least 15 minutes before inverting it onto a wire rack to cool completely. Once the cake is completely cool, whisk together the powdered sugar, milk, and vanilla extract (if using). How do you use) until smooth. Drizzle the glaze over the cake. I like to let the glaze drip down the sides for a rustic look. Is it possible to use a piping bag for an elegant presentation? I always do this when I am making it for a potluck!

Step 9: Slice & Serve

Slice the Blueberry Cream Cheese Coffee Cake.What are some good ways to serve it warm or at room temperature? I love tea. I like it with a cup of coffee. If you’re feeling extra decadent, top it with a scoop of vanilla ice cream! What are some good ways to make a sweet cake at 10pm but don’t want to bake it all?

What should I serve it with?

This Blueberry Cream Cheese Coffee Cake.Is incredibly versatile and can be enjoyed in so many ways!For Breakfast: Pair it with a strong cup of coffee or a latte. The sweetness of the cake balances perfectly with the bitterness of the coffee. I love to serve it with a side of fresh fruit for a complete and satisfying breakfast.

For Brunch: Elevate your brunch spread by serving this cake alongside other brunch favorites like quiche, frittatas, and mimosas. The elegant swirl and beautiful presentation make it a showstopper.

As Dessert: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. The warm cake and cold ice cream create a delightful contrast. A drizzle of warm chocolate sauce takes it over the top!

For Cozy Snacks: Enjoy a slice with a cup of tea or hot chocolate on a chilly afternoon. It’s the perfect comfort food. I sometimes add a sprinkle of cinnamon to the batter for an extra cozy flavor.

My family has a tradition of serving this cake every Easter. It’s become a staple in our celebration, and everyone looks forward to it. It’s also a great way to use up all those leftover Easter eggs!

Top Tips for Perfecting Your Blueberry Cream Cheese Coffee Cake

Here are some tips I’ve learned over the years to help you bake the perfect Blueberry Cream Cheese Coffee Cake every time!

Mixing Advice: Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in a tough cake. Mix until just combined. I like to use a spatula for the final mixing to prevent overmixing.

Swirl Customization: Get creative with your swirling technique! Experiment with different patterns to create a unique design. You can use a knife, skewer, or even a chopstick. Just be careful not to over swirl, or you’ll lose the distinct layers.

Ingredient Swaps: You can easily substitute other berries for the blueberries. Raspberries, blackberries, or even chopped strawberries would work well. You can also add a handful of chopped nuts to the batter for extra texture and flavor. I’ve tested this with almond milk and it actually made it even creamier!

Baking Tips: Keep an eye on the cake while it’s baking. Ovens can vary, so start checking for doneness around 45 minutes. If the top starts to brown too quickly, tent it with foil. The cake is done when a wooden skewer inserted into the center comes out clean.

Glaze Variations: Get creative with your glaze! Add a squeeze of lemon juice for a tangy twist, or a pinch of cinnamon for a warm, cozy flavor. You can also use a flavored extract, like almond or orange, to complement the berries.

Blueberry Prep: As mentioned, if you’re using frozen blueberries, don’t thaw them before adding them to the batter. Thawing them will release excess moisture, which can make the cake soggy.

Storing and Reheating Tips

Want to keep your Blueberry Cream Cheese Coffee Cake fresh and delicious? Here’s how!

Room Temperature: You can store the cake at room temperature for up to 2 days. Cover it tightly with plastic wrap or store it in an airtight container to prevent it from drying out. My kids ask for this all the time, so it never lasts more than a day!

Refrigerator Storage: For longer storage, you can refrigerate the cake for up to 5 days. Again, make sure it’s tightly wrapped or stored in an airtight container. The cold can dry it out!

Freezer Instructions: To freeze the cake, wrap it tightly in plastic wrap and then in a layer of foil. It can be stored in the freezer for up to 2 months. Thaw it overnight in the refrigerator before serving.

Glaze Timing Advice: If you’re planning to freeze the cake, it’s best to wait to glaze it until after it has thawed. The glaze can become sticky or runny when frozen. This is perfect when you want a slice days later!

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Be sure to check that your baking powder is also gluten-free. The texture might be slightly different, but it will still be delicious. I have made it before and it worked well!

Do I need to peel the blueberries?

Haha, no need to peel blueberries! Just rinse them gently before adding them to the batter to remove any dirt or debris. Nobody peels blueberries, trust me.

Can I make this as muffins instead?

Absolutely! Reduce the baking time to about 20-25 minutes, or until a toothpick inserted into the center comes out clean. This one’s a lifesaver on busy nights, as it makes portion sizes easy!

How can I adjust the sweetness level?

You can reduce the amount of sugar in the batter and filling by about 1/4 cup each. You can also use a natural sweetener, like honey or maple syrup, but keep in mind that this will change the flavor and texture slightly.

What can I use instead of the glaze?

If you don’t want to make a glaze, you can simply dust the cake with powdered sugar. You can also top it with a streusel topping made from flour, butter, and sugar. Or you could get adventurous with lemon curd!

Final Thoughts

This Blueberry Cream Cheese Coffee Cake is more than just a recipe; it’s an experience. It’s the feeling of warmth and comfort on a cozy morning, the joy of sharing something delicious with loved ones, and the satisfaction of creating something beautiful and tasty with your own hands. I really hope you give this recipe a try! I promise you won’t be disappointed. If you love this recipe, be sure to check out my other cake recipes, like my classic vanilla cake or my decadent chocolate cake. Happy baking, friends! I can’t wait to hear how yours turns out! Let me know in the comments if you try it!

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