Dive into a delightful blend of blueberries, cream cheese, and a buttery streusel in this scrumptious coffee cake. Promising a moist and flavorful morning indulgence, this recipe features simple ingredients that yield an extravagant taste! Enjoy a delicious start to your day!
Ingredients
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
CAKE BASE
- 1 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
STREUSEL TOPPING
- ⅓ cup granulated sugar
- ½ cup all-purpose flour
- 3 tablespoons unsalted butter, chilled and diced
Instructions
Preheat Oven:
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan thoroughly and line the bottom with parchment paper. Set aside.
Prepare Cream Cheese Layer:
- In a mixing bowl, combine the cream cheese, granulated sugar, and vanilla extract. Blend on medium-low speed until creamy. Add the egg white and blend on low speed until just combined. Set aside.
Prepare Cake Base:
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- In another bowl, cream the softened butter and sugar using an electric mixer on medium-low speed. Add the whole egg, egg yolk, and vanilla extract, mixing until combined.
- Gradually add the sifted flour mixture and sour cream, alternating between the two, until fully blended.
- Pour the batter into the prepared springform pan, spreading it evenly. Sprinkle 1/3 cup of blueberries on top.
Layer Cream Cheese Mixture:
- Gently spread the cream cheese mixture over the batter, ensuring an even layer. Top with the remaining blueberries.
Prepare Streusel Topping:
- In a bowl, combine granulated sugar, flour, and chilled diced butter. Use a fork or pastry blender to mix until crumbly, forming pea-sized crumbs. Sprinkle the streusel evenly over the blueberries.
Bake:
- Place the springform pan in the preheated oven and bake for 40-45 minutes. The cake is done when a toothpick inserted into the center comes out clean. If the top starts to brown too much, cover it with aluminum foil.
Cool:
- Once baked, remove the cake from the oven and let it cool on a wire rack. Before removing the cake from the pan, run a thin knife around the edges to help it detach without breaking.
Storage:
- The cake is best stored in the refrigerator in an airtight container to maintain freshness.
Enjoy your delicious Blueberry Cream Cheese Coffee Cake!
