Description
A moist and rich coffee cake bursting with fresh blueberries and a creamy layer of sweetened cream cheese, topped with a crumbly cinnamon streusel.
Ingredients
Scale
- 1 cup fresh blueberries
- 8 oz cream cheese, softened
- 1 cup sugar
- 2 cups all-purpose flour
- 1/2 cup butter, softened
- 2 large eggs
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and prepare a baking pan with cooking spray or butter.
- In a mixing bowl, beat the cream cheese with sugar until smooth.
- Add an egg and vanilla extract, mixing until well combined.
- In another bowl, combine flour, baking powder, and cinnamon.
- Gradually add the dry mixture to the cream cheese blend, mixing until just combined.
- Carefully fold in the blueberries.
- Pour half of the batter into the prepared pan.
- Spread the cream cheese mixture on top, add the remaining batter, and create a ripple with a knife.
- For the crumb topping, combine flour, sugar, butter, and cinnamon until crumbly and sprinkle over the batter.
- Bake for 45-50 minutes or until a toothpick inserted comes out clean.
- Let it cool before serving.
Notes
Use fresh blueberries for the best flavor; frozen blueberries can be used if thawed and drained. Adjust sugar to taste.
- Prep Time: 15
- Cook Time: 50
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: blueberry coffee cake, cream cheese cake, dessert, baking, cozy recipes, brunch recipes