Blueberry Cream Cheese Coffee Cake
Blueberry cream cheese coffee cake may just be my favorite coffee cake recipe yet, with a moist and tender crumb, fresh summer blueberries, and a ribbon of sweetened cream cheese running through the middle.
Nutrition Facts
Ingredients
Instructions
Preheat oven to 350 degrees F. Butter an 8-inch round by 3-inch deep cake pan (preferably with a removable bottom). Line bottom with parchment paper; lightly butter parchment.
In a mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and powdered sugar together until smooth, 1 to 2 minutes. Mix in vanilla. Transfer mixture to a small bowl, scraping out as much as you can from the main mixing bowl.
In the same mixing bowl (no need to wash it), cream butter and sugar together until fluffy, 2 to 3 minutes. Add eggs, one at a time, mixing well after each addition. Mix in vanilla and almond extracts.
In a bowl, whisk together flour, baking powder, and salt until evenly distributed. In another small bowl or glass measuring cup, whisk sour cream and baking soda.
With the mixer on low speed, add half of dry ingredients to batter, followed by half of sour cream, mixing after each addition until just incorporated. Scrape down the sides of the bowl, then repeat with remaining dry ingredients and sour cream.
Spread half of the plain batter into prepared cake pan. Sprinkle with about 1/3 of blueberries, pressing them lightly into the batter.
Dollop cream cheese mixture on top, carefully spreading it into an even layer that doesn't quite go to the edges of the pan.
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Continue Reading at Loveandoliveoil →Chef's Notes
If using frozen blueberries, be sure to thaw them completely and let them come up to room temperature; otherwise they will bring the temperature of the batter down and result in a cake with an underbaked center.
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Reviews from the Original Source
I have made this stellar cake at least 3, maybe 4 times, and it is amazing every time! Can't say enough about it! Make it!!!
Stumbled across this recipe when I happened to have a partial container of cream cheese, a handful of blueberries and no time to be messing with coffee cake, but I guess my tired brain demanded a treat. I subbed greek yogurt for sour cream. I made a 3/4 recipe (based on available cream cheese) and it fit perfectly into a bread loaf pan. Delicious! and it really did come together pretty quick. I might add some lemon zest next time. Now I have to try your other coffee cake recipes!
This was a great hit at the retreat I just attended. I added a little lemon zest to the cream cheese, and went with a lemon glaze. Much commented on, and completely devoured! A keeper recipe, for sure!
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