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Moist Blueberry Cream Cheese Coffee Cake

moist blueberry cream cheese coffee cake - featured image
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A moist and tender coffee cake bursting with fresh blueberries and a luscious cream cheese swirl, perfect for breakfast or brunch.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (150 g) granulated sugar
  • ½ cup (113 g) unsalted butter, softened
  • 8 oz (225 g) cream cheese, softened
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ¾ cup (180 ml) buttermilk
  • 1 ½ cups (225 g) fresh blueberries
  • 1 teaspoon cinnamon
  • ¼ cup (50 g) brown sugar
  • Optional: 1 teaspoon lemon zest

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch (23×23 cm) baking pan with butter or non-stick spray, then lightly dust with flour to prevent sticking.
  2. In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon cinnamon. Set aside.
  3. In another bowl, beat 8 oz softened cream cheese with ¼ cup granulated sugar and 1 large egg until smooth and creamy, about 2-3 minutes. Add 1 teaspoon vanilla extract and mix well.
  4. Using an electric mixer, beat ½ cup softened unsalted butter with ¾ cup granulated sugar until fluffy, about 3-4 minutes.
  5. Beat in 2 large eggs, one at a time, followed by 1 teaspoon vanilla extract. Mix until just combined.
  6. With the mixer on low, add the dry ingredients in three parts, alternating with ¾ cup buttermilk, starting and ending with dry ingredients. Mix gently until just combined.
  7. Use a rubber spatula to gently fold in 1 ½ cups fresh blueberries, being careful not to break them up.
  8. Spread half of the batter evenly in the prepared pan. Drop spoonfuls of the cream cheese mixture over the batter, then spread gently. Top with the remaining batter, smoothing the top.
  9. Mix ¼ cup brown sugar with 1 teaspoon cinnamon and sprinkle evenly over the top of the cake.
  10. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be golden brown and slightly crisp.
  11. Let the cake cool in the pan on a cooling rack for at least 20 minutes before slicing.

Notes

If edges brown too fast, tent with foil halfway through baking. Soften cream cheese and butter ahead of time for smoother mixing. For vegan or dairy-free versions, use dairy-free cream cheese, plant-based milk, and flax eggs. Batter can be assembled the night before and baked fresh in the morning.

Nutrition

Keywords: blueberry coffee cake, cream cheese swirl, breakfast cake, moist coffee cake, easy brunch recipe

Find it online: https://yumnode.com/moist-blueberry-cream-cheese-coffee-cake-recipe-easy-and-perfect-for-breakfast/