Heavenly Blueberry-Cream Cheese Coffee Cake Recipe
Hello there, my coffee-loving friends. Today I want to share with you a recipe that is sure to make your taste buds dance with joy – the blueberry-cream cheese coffee cake recipe.
As a barista and coffee enthusiast, I know that there is nothing quite like the perfect pairing of a warm cup of coffee and a slice of delicious cake. This recipe brings together the best of both worlds, creating a heavenly combination.
The scent of fresh blueberries baking in the oven coupled with the aroma of perfectly brewed coffee will transport you to a magical place that can’t be beaten. Whether it’s for a weekend brunch, a special occasion or just an enjoyable treat, this cake is sure to impress.
So, let’s get your apron on, preheat your oven and get ready for one of the most delightful treats you will ever taste in your life! Trust me; this recipe will be worth every moment spent in the kitchen.
Why You’ll Love This Recipe
Listen up, coffee and cake lovers! I won’t beat around the bush here – if you’re looking for a show-stopping dessert or breakfast cake, then you’ve come to the right place. This Blueberry-Cream Cheese Coffee Cake recipe is hands down, one of the best things you’ll ever make. Trust me; I’m a barista, and I know my way around a kitchen.
Now, let’s delve into why you’ll love this recipe. First off, the combination of sweet blueberries and tangy cream cheese is just out of this world. It’s like they were meant to be together, like coffee and morning papers. Second, the streusel topping is crispy-crunchy adding texture that would complement its softness. If you love desserts with crumbles on top or cheese-filled cakes, then this blueberry-streusel combo might just change your life.
If those reasons aren’t enough to persuade you, how about the fact that you can use fresh or frozen blueberries for this recipe? Plus, it’s versatile enough to serve as dessert and as breakfast. Now that’s what we call a perfect 2-in-1 treat for busy bees who spend most of their mornings running around like a headless chicken.
Lastly, if you’re watching your sugar intake or trying to cut carbs in your diet—no worries because we have listed some substitutions and variations below that will suit your requirements. So now there’s no reason for you not to try this fantastic Blueberry-Cream Cheese Coffee Cake recipe that will truly make your taste buds happy!
Ingredient List
Let’s talk about ingredients, because nothing good comes without them. Once you have gathered all the ‘goods,’ the recipe will come together smoothly with a heavenly taste. Here’s what you’ll need:
Cake Batter
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- ½ cup unsalted butter, at room temperature
- 3/4 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- Zest of one lemon
- 1/4 cup freshly squeezed lemon juice (from one lemon)
- 1/2 cup plain low-fat yogurt
- 1 and 1/2 cups fresh or frozen blueberries
Cream Cheese Layer
- One (8 ounces) cream cheese, at room temperature
- 1/4 cup white sugar
- 1 egg
Crumb Topping
- 3 tablespoons unsalted butter, melted
- 1/3 cup all-purpose flour
- 1/4 cup white sugar
- Zest of one lemon
The key to making this recipe perfect is to use fresh blueberries instead of frozen ones, as they are firmer and less likely to shrink during baking. If fresh blueberries aren’t in season or available in your area, then use frozen blueberries that are not thawed before adding them to the batter.
The Recipe How-To
Now that you have gathered all the necessary ingredients, it is time to get down to business and create this delightful blueberry-cream cheese coffee cake. Don your apron and let’s get started!
Preparing the Cake Batter
Firstly, preheat your oven to 350°F. Butter or spray a 9-inch square baking dish or a round one with a removable bottom.
In a mixing bowl, cream together 1/2 cup of butter and 3/4 cup of sugar until light and fluffy. Then, beat in 2 eggs, one at a time, followed by 1 tsp of vanilla extract.
In another bowl, combine 1 1/2 cups of all-purpose flour, 1 tsp of baking powder, and 1/4 tsp of salt. Add this mixture slowly to the butter-sugar mixture while alternating with 3/4 cup of plain low-fat yogurt. Beat well using an electric mixer until well combined.
Next, fold in 2 cups of fresh blueberries or frozen blueberries, coated in 2 tbsp of all-purpose flour to avoid sinking at the bottom of the cake batter.
Making the Cream Cheese Filling
Using a separate mixing bowl, whip together 4 oz softened cream cheese and 1/4 cup sugar until smooth. Beat in 1 egg, followed by 1 tbsp freshly squeezed lemon juice, and the zest from one lemon.
Assembling the Blueberry Cream Cheese Coffee Cake
Pour half of the batter into your greased pan. Carefully spread the cream cheese layer on top using a spatula. Then pour over the remaining batter while spreading it evenly over the filling.
Adding Streusel Topping
To make crumb topping, use another mixing bowl to combine 1/2 cup flour, 1/4 cup sugar, and 4 tbsp of unsalted butter softened. Mix it with your fingers or a fork until it looks like wet sand.
Spread the crumb topping over the batter evenly. It’s perfectly okay if some of the blueberries are showing through, for that added burst of blueberry flavor.
Baking
Bake in the preheated oven for 50-60 minutes or until a toothpick inserted in the middle comes out clean.
Serving
Serve this delicious blueberry-cream cheese coffee cake as a dessert or a breakfast treat. The streusel topping adds an extra crunch to every bite, while the cream cheese layer gives that lovely tangy taste with every mouthful. This cake recipe is perfect for brunch, pair with a hot cup of coffee.
Substitutions and Variations
When it comes to baking, sometimes we run out of certain ingredients or simply want to change things up a bit. Lucky for you, this blueberry-cream cheese coffee cake recipe is incredibly versatile and can handle a wide range of substitutions and variations.
For starters, if you don’t have fresh blueberries on hand, you can always use frozen blueberries instead. Just be sure to thaw them completely before using them in the recipe. And if blueberries aren’t your jam, you can easily swap them out for another type of berry like raspberries or strawberries.
If you’re looking to make this recipe a bit lighter, you could try substituting the cream cheese and sour cream with plain low-fat yogurt. This will give the cake a tangy flavor and make it slightly healthier. You could also try using almond flour instead of all-purpose flour for a low-carb version of this cake.
For those who enjoy experimenting with flavors, lemon-blueberry is a classic combination that never disappoints. You could add a teaspoon of lemon juice or lemon peel to the batter and icing for an extra zing. And speaking of icing, you could make an entirely different topping by using powdered sugar mixed with milk or heavy cream instead of the blueberry cream cheese icing.
Lastly, if you’re looking to take this dessert to the next level, try adding some streusel topping made from flour, sugar, butter, and cinnamon on top of the cake batter before baking it in the oven. The crumbly texture will add some crunchiness to your cake that pairs perfectly with the juicy blueberries.
No matter how you choose to customize this recipe, there are endless ways to switch things up and make it your own while still retaining its delicious flavor profile.
Serving and Pairing
Now, let’s talk about serving this delightful Blueberry-Cream Cheese Coffee Cake Recipe. This cake is a tasty way to start your day and pairs perfectly with a cup of hot coffee or tea. It’s even better when served alongside fresh blueberries and a dollop of whipped cream.
If you are looking for an easy dessert that is both delicious and impressive, this is the perfect recipe for you. The Blueberry-Cream Cheese Coffee Cake can be cut into generous slices, which are perfect for any party or gathering. Your guests will love the combination of tart lemon-blueberry cream filling, streusel-topped blueberry crumble cake with the rich and creamy cheese filling.
For those who prefer a low-carb diet or want to make it gluten-free, they can substitute plain low-fat yogurt for sour cream and use almond flour instead of all-purpose flour.
This cake is also a great option for feeding large groups, catering events, or making ahead for an effortless breakfast or brunch – if there are any leftovers. And if you don’t serve it all at one go, don’t worry! You can easily store it in an airtight container at room temperature or in the fridge for up to three days.
Lastly, to make your presentation more appealing before serving the cake, you may sprinkle crushed fresh blueberries on top of each slice and add some mint leaves. This will give your cake extra freshness and flavor that is sure to be an instant hit among everyone.
In conclusion, whether you’re hosting friends over brunch or craving something special for breakfast, this Blueberry-Cream Cheese Coffee Cake is a fantastic choice. Try pairing it with your favourite coffee, tea or hot chocolate to enjoy this recipe’s great taste as per your preferences.
Make-Ahead, Storing and Reheating
Now, I’m sure you’re already planning on devouring this delectable Blueberry-Cream Cheese Coffee Cake as soon as it’s out of the oven. But, hold your horses for just a minute: did you know that you can make it ahead of time and serve it later?
To make-ahead, bake the cake as usual and let cool completely. Cover tightly with plastic wrap or store in an airtight container and refrigerate for up to 2 days or freeze for up to 2 weeks. To serve, let thaw if frozen and bring it back to room temperature before slicing.
If your cake is already frosted, just cover it with a plastic wrap or aluminum foil and store it in the fridge. It can last up to 4-5 days in the fridge. The cake freezes well too! Wrap individual slices tightly in plastic wrap and/or aluminium foil, place in a ziplock bag, and freeze for up to one month.
When you’re ready to eat them up, simply remove the desired portions from the freezer and transfer them to the fridge overnight. You can also reheat individual slices for 15-20 seconds in the microwave oven.
Trust me; this Blueberry-Cream Cheese Coffee Cake tastes amazing even if consumed cold or at room temperature — so storing it doesn’t lose its yumminess!
Tips for Perfect Results
Now, let’s talk about some tips to ensure that your Blueberry-Cream Cheese Coffee Cake turns out perfectly every single time.
Firstly, make sure that all your ingredients are at room temperature. Cream cheese and butter need to be completely soft and pliable for easy mixing. If they are too cold, you will end up with lumps in your batter. To bring them to room temperature quickly, cut them into small cubes and leave them at room temperature for about 30 minutes.
It is also important to beat the cream cheese mixture on medium-high speed for at least 2-3 minutes until it is light and fluffy. This will ensure a smooth texture and prevent any lumps in the mixture.
When adding fresh or frozen blueberries, try not to overmix the batter as doing so can burst the berries and turn the batter purple. Fold them gently into the batter until just combined.
To add an extra tangy flavor to the cake, you can mix one teaspoon of lemon juice into the plain low-fat yogurt before adding it to the batter. You can also add some freshly grated lemon peel to the streusel topping for a zesty kick.
Another tip is to bake the cake in the middle rack of your oven to ensure even baking. If you are using a convection oven, reduce the baking temperature by 25 degrees F or check it 5-10 minutes before the recipe’s recommended baking time.
Lastly, resist cutting into the cake immediately after it comes out of the oven as it needs time to set and cool. Allow it to cool completely before slicing and serving.
Follow these tips, and you’ll have a scrumptious Blueberry-Cream Cheese Coffee Cake that is sure to impress your guests at your next brunch or dessert party!
Bottom Line
In conclusion, if you’ve been searching for a recipe that perfectly balances sweet and tangy flavors, then this Blueberry-Cream Cheese Coffee Cake recipe is the one for you. It’s delicious and perfect for any occasion, from breakfast to dessert. With fresh or frozen blueberries, cream cheese, lemon juice, and more, this cake is a delightful treat full of flavor.
You can switch out some ingredients according to personal preference, and it will still be delicious! Additionally, this cake recipe is perfect for a brunch or a quick snack. It won’t disappoint your taste buds!
So don’t wait any longer; head to your kitchen and get started on this marvelous Blueberry-Cream Cheese Coffee Cake recipe today! Thank you for considering making this dish as it would be an excellent addition to any meal, whether it’s breakfast or dessert.
Blueberry-Cream Cheese Coffee Cake Recipe
Ingredients
- 1 cup fresh blueberries, rinsed or 1 cup frozen blueberries
- 1/4 cup apple juice
- 1 teaspoon cornstarch
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup cold butter, cut into chunks
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon grated lemon peel
- 3/4 cup plain low-fat yogurt
- 1 teaspoon vanilla
- 2 large eggs
- 6 ounces cream cheese, at room temperature
- 1 teaspoon lemon juice
- 1/2 cup sliced almonds
Instructions
- In a 1- to 2-quart pan over medium heat, bring blueberries and apple juice to a boil. Lower heat and simmer, stirring occasionally, until blueberries have released their juices, about 3 minutes. In a small bowl, blend cornstarch and 2 teaspoons water.
- Add to blueberry mixture; stir until it simmers and thickens, about 1 minute. Let cool to room temperature.
- In a bowl or food processor, mix or whirl flour and 3/4 cup sugar.
- Add butter to flour mixture. Cut in with a pastry blender or pulse until mixture resembles coarse crumbs.
- Reserve 1/2 cup; pour remaining into a large bowl. Stir in baking powder, baking soda, salt, and lemon peel.
- In a bowl, mix yogurt, vanilla, and 1 egg until blended; stir into flour-baking powder mixture until incorporated.
- Spread batter in a buttered 9-inch round cake pan with a removable rim.
- In a bowl or food processor (no need to wash from step 2), beat with an electric mixer on high speed or whirl cream cheese, remaining 1/4 cup sugar, remaining egg, and lemon juice until smooth.
- Spread over batter in pan, leaving a 1/2-inch border bare. Gently spread blueberry mixture over cream cheese mixture, leaving some visible. Stir almonds into reserved flour mixture and sprinkle over cake, concentrating most around edge of batter.
- Bake in a 350° oven until center of cake barely jiggles when pan is gently shaken and top of cake is golden brown, 30 to 40 minutes.
- Let cool on a rack for 15 minutes, then remove pan rim. Serve warm or at room temperature.
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