Description
Blueberry cream cheese coffee cake brings a delightful morning surprise straight to your breakfast table, with sweet berries and creamy cheese swirled through tender cake layers that make your day feel special.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 8 oz cream cheese
- 2 cups fresh blueberries
- ½ cup unsalted butter
- ¾ cup granulated sugar
- 2 large eggs
Supporting Ingredients:
- ½ cup sour cream
- 1 teaspoon vanilla extract
Finishing Ingredients:
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
Instructions
- Warm your oven to 350°F and coat a 9×13 inch baking pan with cooking spray or butter thoroughly.
- Whisk 2 cups flour, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt in a medium bowl until evenly combined.
- Beat ½ cup butter and ¾ cup granulated sugar in a mixer for 3 minutes until the mixture becomes light and airy.
- Incorporate 2 eggs into the butter mixture one at a time, ensuring each is fully blended before adding the next.
- Gently fold 1 tsp vanilla extract and ½ cup sour cream into the mixture until smoothly integrated.
- Gradually blend the dry ingredient mixture into the wet ingredients, stirring just until combined without overmixing.
- Spread exactly half the cake batter across the prepared pan, creating an even base layer.
- Soften 8 oz cream cheese at room temperature, then mix with ¼ cup brown sugar and 1 tsp ground cinnamon.
- Drop spoonfuls of the cream cheese mixture across the first cake layer, creating random patches.
- Scatter 2 cups fresh blueberries evenly over the cream cheese layer.
- Carefully distribute the remaining cake batter over the blueberries, covering them completely.
- Bake at 350°F for 40-45 minutes, checking that a toothpick inserted in the center emerges clean.
- Allow the cake to rest in the pan for 15 minutes before cutting into serving portions.
Notes
- Fresh blueberries work best when they are plump and firm, preventing them from sinking into the batter during baking.
- Use room temperature cream cheese and butter to ensure smooth, even mixing without lumps.
- Avoid overmixing the batter to keep the cake tender and prevent a tough, dense texture.
- Swap sour cream with Greek yogurt for a lighter version of the coffee cake if desired.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 328 kcal
- Sugar: 25 g
- Sodium: 154 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 64 mg