Dive into a delightful blend of blueberries, cream cheese, and a buttery streusel. This coffee cake promises a moist and flavorful morning indulgence. Simple ingredients, extravagant taste!
Oh, the memories this cake brings! Picture this: A sunny Sunday morning, birds chirping outside, and the aroma of this Blueberry Cream Cheese Coffee Cake wafting through the house. This wasn’t just a cake for me, it was an embodiment of love. My grandma, a keen baker and my mentor in the kitchen, used to prepare this treat whenever I was down. A slice of this cake and a chat with her, and all my worries faded. We’d laugh, share stories, and enjoy every bite. It wasn’t just about the cake but the emotions it encapsulated. Years later, as I whisk, mix, and bake, every aroma takes me back to those beautiful days. And now, I’m sharing this cherished recipe with you, hoping it creates as many warm memories for you as it did for me.
Why You’ll Love “Blueberry Cream Cheese Coffee Cake”:
Unwrap a slice of heaven with this unique Blueberry Cream Cheese Coffee Cake! What sets it apart?
Firstly, that sublime layering – a perfect interplay between the tender cake base, the tangy burst of blueberries, and the soft cream cheese. Oh, and let’s not forget that crumbly streusel topping that adds just the right crunch! But it’s not just about the layers.
This cake effortlessly marries simplicity with gourmet. Using everyday ingredients, you get a pastry-shop worthy cake. Perfect for brunches, tea times, or, let’s be real, those midnight snack escapades (we’ve all been there!).
Lastly, it’s a crowd-pleaser. From kids to adults, it’s universally loved. A cake that promises smiles? Sign me up!
Ingredients Notes for the “Blueberry Cream Cheese Coffee Cake”:
Here’s a quick breakdown of our star ingredients:
- Cream Cheese: Ensure it’s softened to get that velvety texture. I highly recommend not using a low-fat version. After all, indulgence is the name of the game here.
- Blueberries: Fresh is best! They provide a burst of flavor and a lovely color contrast. If using frozen, don’t thaw; just sprinkle them directly.
- All-purpose Flour: Essential for the cake’s structure. A tip: Always spoon and level your flour into measuring cups to avoid overpacking.
- Sour Cream: This gives the cake its incredible moistness. You could substitute with yogurt, but really, sour cream gives it that extra ‘oomph’.
- Streusel Topping: The chilled butter is crucial here. It provides that crumbly goodness we all adore.
Detailed Explanation of Every Step:
- Preparation: Always start by preheating the oven. This ensures even baking. Greasing and lining the pan will prevent any heartbreaking cake-sticking incidents.
- Cream Cheese Layer: Creaming the sugar with the cream cheese gives a fluffy texture. The vanilla and egg white add to the flavor and structure.
- Cake Batter: When combining the dry and wet ingredients, alternate additions to ensure everything mixes seamlessly. Adding blueberries to the batter gives it a flavor boost.
- Assembly: This is where the magic happens! Layering the batter, blueberries, and cream cheese creates a visual and flavorful delight.
- Streusel Topping: Using chilled butter is a must. It’s the secret to achieving those perfect crumbles. Remember, pea-sized crumbs are the goal.
- Baking: Keep a watchful eye towards the end. If the cake browns too much, a simple foil tent will do the trick.
Storage Options for the “Blueberry Cream Cheese Coffee Cake”:
Storing this gem is a breeze. Simply place the cake in an airtight container and store it in the fridge. It will stay fresh for 3-4 days. Planning to save some for later? This cake also freezes beautifully. Just wrap individual slices in plastic wrap, then foil, and freeze. When the cravings hit, thaw in the fridge overnight.
Variations and Substitutions for the “Blueberry Cream Cheese Coffee Cake”:
Flexibility is the spice of life!
- Berries: Swap out blueberries for raspberries or blackberries for a tangy twist.
- Cream Cheese: For a lighter version, try using ricotta or mascarpone.
- Sour Cream: Greek yogurt can be a decent substitute, though it may slightly alter the texture.
- Streusel: Add some chopped nuts or rolled oats for extra crunch.
Life’s too short for bland breakfasts, so give this recipe a whirl. Trust me; it’s berry good! 😉
Blueberry Cream Cheese Coffee Cake
Cream Cheese Layer:
- ¼ cup granulated sugar
- 8 oz. cream cheese softened
- 1 egg white
- ½ teaspoon pure vanilla extract
- 1 ¼ cup fresh blueberries
- 1 and ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 5.5 Tablespoons unsalted butter softened
- ½ cup granulated sugar
- 1 whole egg + 1 egg yolk
- ¾ cup sour cream
- 1 teaspoon pure vanilla extract
- 1/3 cup granulated sugar
- 1/2 cup all-purpose flour
- 3 tablespoons unsalted butter chilled and diced
- Preheat the oven to 350°F (175°C). Thoroughly grease a 9-inch springform pan and line its bottom with parchment paper. Set it aside for later use.
- Cream Cheese Layer Preparation: In a mixing bowl, combine the cream cheese, granulated sugar, and vanilla extract. Blend on medium-low speed until achieving a creamy consistency. Incorporate the egg white and blend on low speed until just combined. Set this mixture aside.
- Cake Base Preparation: In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, using an electric mixer, cream the butter and sugar together on medium-low speed. Introduce the whole egg, egg yolk, and vanilla extract to this mixture. Gradually alternate between adding the sifted flour mixture and sour cream to the wet ingredients, ensuring a uniform blend. Transfer this batter to the previously prepared springform pan, ensuring an even spread. Evenly distribute 1/3 cup of blueberries on top of this layer. Gently spread the cream cheese mixture on top, ensuring an even layer. Distribute the remaining blueberries on top of the cream cheese layer.
- Streusel Topping Preparation: In a bowl, combine the granulated sugar, flour, and chilled, diced butter. Using a fork or pastry blender, ensure the mixture achieves a crumbly consistency, with the streusel forming pea-sized crumbs. Evenly sprinkle this streusel over the blueberries atop the cream cheese layer.
- Place the springform pan in the preheated oven and bake for approximately 40-45 minutes. A cake tester or toothpick, when inserted into the center of the cake, should emerge clean. If the cake starts to brown excessively, cover the top with aluminum foil to prevent overbrowning.
- Once baked, remove the cake from the oven and let it cool on a wire rack. Before removing the cake from the springform pan, run a thin knife along the cake’s perimeter to ensure it separates from the pan without breaking.
- The cake is best stored in a refrigerated environment. Ensure it’s placed in an airtight container for optimal freshness.