Description
Indulge in the delectable combination of fresh blueberries and creamy cream cheese in this moist and flavorful Blueberry Cream Cheese Coffee Cake. Perfect for breakfast, brunch, or dessert, this comforting treat is sure to become a new family favorite.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup sour cream
– 1 1/2 cups fresh blueberries
– 8 ounces cream cheese, softened
– 1/4 cup granulated sugar
Instructions
1. – Preheat the oven to 350°F. Grease a 9-inch springform pan and set aside.
2. – In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. – In a large bowl, beat the butter and 1 cup of sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then stir in the vanilla and sour cream.
4. – Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Gently fold in the blueberries.
5. – In a separate bowl, beat the cream cheese and 1/4 cup of sugar until smooth and creamy.
6. – Spread half of the blueberry batter into the prepared pan. Top with the cream cheese mixture, then dollop the remaining blueberry batter over the top. Use a knife to swirl the cream cheese into the batter.
7. – Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan before removing and serving.
Notes
– For best results, use fresh blueberries. Frozen blueberries can also be used, but may release more juice during baking.
– Serve the coffee cake at room temperature or slightly chilled. It can be stored in the refrigerator for up to 5 days.
- Prep Time: 20
- Cook Time: 50
- Category: Dessert
- Method: Baking
- Cuisine: American