My Grandma’s Blueberry Cream Cheese Coffee Cake
I’ll never forget the first time I had my grandma’s famous Blueberry Cream Cheese Coffee Cake. I was just a little kid, probably no more than 8 or 9 years old, and the aroma of that heavenly cake wafting through the house was absolutely mouthwatering. As soon as I walked in the door, I’d bee-line straight for the kitchen, hoping against hope that there might be a fresh batch cooling on the counter. And more often than not, my wish would come true – there it would be, a golden-brown masterpiece, its crumbly streusel topping dotted with plump, juicy blueberries.
Grandma would cut me a big, generous slice and I’d practically inhale it, savoring every bite of that rich, creamy cheese filling and the tender, buttery cake. It was like a little piece of heaven, and I couldn’t get enough. To this day, the mere thought of Blueberry Cream Cheese Coffee Cake transports me right back to those carefree childhood memories in Grandma’s kitchen.
Why This Blueberry Cream Cheese Coffee Cake Recipe Will Become Your Go-To
The Secret Behind Perfect Blueberry Cream Cheese Coffee Cake
What makes this Blueberry Cream Cheese Coffee Cake recipe so special is the perfect balance of flavors and textures. The cream cheese filling adds a luxurious creaminess that pairs beautifully with the tender, buttery cake and the pops of sweet, juicy blueberries. And the crumbly, cinnamon-sugar streusel topping takes it to the next level, creating an incredible contrast of textures in every bite.
Essential Ingredients You’ll Need
- Cream cheese: The star of the show, providing a rich, tangy filling.
- Blueberries: Fresh or frozen work great, adding bursts of sweetness.
- All-purpose flour: The base for the tender, moist cake.
- Granulated sugar: Sweetens the cake and complements the blueberries.
- Butter: Brings incredible richness and flavor to the cake and streusel.
- Eggs: Help bind the cake and give it a perfect tender crumb.
- Baking powder and baking soda: Ensure the cake rises beautifully.
- Cinnamon: Adds warmth and depth to the streusel topping.
Step-by-Step Blueberry Cream Cheese Coffee Cake Instructions
Preparing Your Blueberry Cream Cheese Coffee Cake
This Blueberry Cream Cheese Coffee Cake is surprisingly easy to make, but the end result is truly impressive. With just a few simple steps, you’ll have a showstopping coffee cake that’s perfect for any occasion – from weekend brunch to holiday gatherings. Let’s get started!
1- Begin by preheating your oven to 350°F and greasing a 9-inch springform pan. This will ensure your Blueberry Cream Cheese Coffee Cake bakes up tall, fluffy, and easy to remove from the pan.
2- In a large bowl, beat the cream cheese, 1/2 cup of the sugar, and 1 egg until smooth and creamy. Set this luscious filling aside while you prepare the cake batter.
3- In a separate bowl, whisk together the flour, baking powder, baking soda, and a pinch of salt. In another bowl, cream the butter and remaining 1/2 cup of sugar until light and fluffy, then beat in the other 2 eggs one at a time.
4- Gradually fold the dry ingredients into the butter mixture, alternating with the sour cream, until just combined. Gently fold in the blueberries, being careful not to break them up.
5- Spread half the cake batter into the prepared pan, then dollop the cream cheese filling on top and smooth it out. Top with the remaining cake batter, making sure to cover the filling completely.
6- Finally, make the streusel topping by combining the flour, brown sugar, cinnamon, and cold butter in a bowl. Use your fingers to mix it until it forms coarse crumbs, then sprinkle it evenly over the top of the cake. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean.
Pro Tips for Success
- Be sure to use room temperature ingredients for the best texture.
- Don’t overmix the batter or your cake could come out tough.
- To prevent the blueberries from sinking, toss them in a bit of flour before folding them in.
- Keep a close eye on the cake towards the end of baking to prevent overbrowning.
Serving and Storing Your Blueberry Cream Cheese Coffee Cake
Perfect Pairings for Blueberry Cream Cheese Coffee Cake
This Blueberry Cream Cheese Coffee Cake is a real showstopper – perfect for serving at brunch, afternoon tea, or even as a decadent dessert. It pairs beautifully with a steaming cup of coffee or tea, and a scoop of vanilla ice cream or a dollop of freshly whipped cream would take it to the next level.
Storage and Make-Ahead Tips
Leftover Blueberry Cream Cheese Coffee Cake will keep, tightly wrapped, at room temperature for up to 3 days. For longer storage, you can freeze individual slices for up to 2 months. Just thaw at room temperature before serving. And if you want to get a head start, you can assemble the entire cake, cover it, and refrigerate it for up to 2 days before baking.
Variations and Dietary Adaptations for Blueberry Cream Cheese Coffee Cake
Creative Blueberry Cream Cheese Coffee Cake Variations
While this recipe is already a true crowd-pleaser, you can easily switch things up by trying different fruit fillings, like raspberry or peach. You could also try adding a streusel layer in the middle of the cake for an extra decadent twist. And for the holidays, a sprinkling of chopped pecans or a drizzle of caramel sauce would be absolutely divine.
Making Blueberry Cream Cheese Coffee Cake Diet-Friendly
To make this Blueberry Cream Cheese Coffee Cake a bit more diet-friendly, you can try substituting low-fat or non-fat cream cheese, using a sugar substitute in place of some of the sugar, and swapping out half the all-purpose flour for whole wheat flour. You can also experiment with using fresh or frozen berries instead of canned, which tend to be higher in sugar.
Frequently Asked Questions
Q: Can I use frozen blueberries instead of fresh?
A: Absolutely! Frozen blueberries work great in this recipe. Just be sure to toss them in a bit of flour before folding them into the batter to prevent them from sinking.
Q: How do I know when the Blueberry Cream Cheese Coffee Cake is done baking?
A: The cake is done when a toothpick inserted in the center comes out clean. The top should be golden brown and the center should be set. Keep an eye on it towards the end of baking to prevent overbrowning.
Q: Can I make this coffee cake ahead of time?
A: Yes, you can assemble the entire cake, cover it, and refrigerate it for up to 2 days before baking. This makes it a great make-ahead option for busy mornings or holiday gatherings.
Q: How many people does this Blueberry Cream Cheese Coffee Cake serve?
A: This recipe makes one 9-inch coffee cake, which can easily serve 8-10 people, depending on how you slice it. It’s a rich and decadent treat, so you may want to go with smaller portions.
Q: What if my cake sinks in the middle?
A: If your Blueberry Cream Cheese Coffee Cake sinks a bit in the middle, don’t worry! This is a common issue with cheesecake-filled cakes. Make sure you’re not overmixing the batter, and double-check that your oven temperature is accurate. The cake will still taste delicious, and you can simply fill the dip with extra whipped cream or fruit.
Blueberry Cream Cheese Coffee Cake
- Total Time: 55
- Yield: 8
Description
Indulge in the perfect balance of blueberries and cream cheese in this quick and easy Blueberry Cream Cheese Coffee Cake. Bursting with juicy berries and a decadent cream cheese swirl, this homemade treat is sure to delight.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup fresh blueberries
– 8 ounces cream cheese, softened
– 1/4 cup granulated sugar
Instructions
1. – Preheat your oven to 350°F (175°C). Grease a 9-inch round baking pan and set aside.
2. – In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. – In a large bowl, beat the softened butter and 3/4 cup of sugar until light and fluffy, about 2-3 minutes.
4. – Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. – Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the fresh blueberries.
6. – In a separate bowl, beat the softened cream cheese and 1/4 cup of sugar until smooth.
7. – Spread half of the blueberry batter into the prepared baking pan. Dollop the cream cheese mixture on top and gently swirl it into the batter using a knife or spatula.
8. – Top with the remaining blueberry batter, spreading it evenly.
9. – Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
10. – Allow the coffee cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
11. – Serve and enjoy!
Notes
For a crunchier topping, you can sprinkle a streusel topping over the batter before baking. Leftovers can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 10
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: American
Conclusion
I hope this recipe for my grandma’s famous Blueberry Cream Cheese Coffee Cake has inspired you to get in the kitchen and bake up a batch of this irresistible treat. Trust me, once you try it, it’s going to become a new go-to in your household. The creamy, dreamy filling, the tender, buttery cake, and the crunchy streusel topping all come together in the most delightful way. So what are you waiting for? Preheat your oven and get ready to experience a little taste of heaven!
