Oh my goodness, let me tell you about this *Blueberry Cream Cheese Coffee Cake*! It’s honestly one of my absolute favorite treats. Picture this: a soft, fluffy cake studded with juicy blueberries and a delightful cream cheese swirl that just melts in your mouth. Whether you’re enjoying it for breakfast with a steaming cup of coffee or serving it as a sweet dessert after dinner, it never disappoints! I remember the first time I made this cake; my friends couldn’t stop raving about it. I had to save a slice for myself, but it disappeared so fast! Trust me, once you take a bite, you’ll understand why this cake is such a crowd-pleaser. It’s honestly the perfect blend of flavors and textures, and you’re going to love making it as much as eating it!
Ingredients for Blueberry Cream Cheese Coffee Cake
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries
How to Prepare Blueberry Cream Cheese Coffee Cake
Preheat the Oven
First things first—let’s get that oven preheating! Set it to 350°F (175°C). This is super important because a hot oven helps the cake rise perfectly. While that’s heating up, you can get everything else ready!
Creaming the Mixture
In a large mixing bowl, combine the softened cream cheese and butter. Grab your mixer and beat them together until you achieve a smooth consistency. This part is key! You want it light and fluffy, so don’t rush it. Then, add in the sugar and keep mixing until it’s all airy and delightful.
Adding Eggs and Vanilla
Now it’s time for the eggs! Crack them in one at a time, mixing well after each addition. It really helps to incorporate them fully—trust me, it makes a difference! Once that’s done, stir in the vanilla extract for that warm, inviting flavor. Yum!
Combining Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This helps distribute the leavening agents evenly throughout the cake, which means a better rise. Just a little tip—sifting can make it even fluffier, but whisking works just fine too!
Mixing the Batter
Let’s bring it all together! Gradually add your dry mixture to the creamy mix. I like to do this in three parts, mixing gently until just combined. And don’t forget those beautiful blueberries! Fold them in gently; we don’t want to squish them. You want to keep that burst of juicy goodness in every bite!
Baking the Cake
Pour the batter into a greased baking pan and spread it out evenly. Pop it in the oven and bake for 30-35 minutes. Here’s the ultimate test—stick a toothpick in the center, and if it comes out clean, you’re golden! Let the cake cool before serving, and just wait until you smell it wafting through your kitchen!
Tips for Success
Alright, let’s talk tips to ensure your *Blueberry Cream Cheese Coffee Cake* turns out absolutely perfect! First off, make sure your cream cheese and butter are really softened—this helps create that dreamy, fluffy texture. I recommend letting them sit at room temperature for about 30 minutes before you start. When you’re adding the blueberries, try to toss them in a bit of flour first; this helps prevent them from sinking to the bottom while baking. And don’t overmix the batter once you add the dry ingredients; just mix until everything is combined to keep your cake light and airy. Lastly, keep an eye on the baking time! Ovens can vary, so check for doneness a few minutes early. You want that toothpick to come out clean but not dry. Happy baking!
Nutritional Information for Blueberry Cream Cheese Coffee Cake
So, if you’re curious about what’s packed into each slice of this delightful *Blueberry Cream Cheese Coffee Cake*, here’s a quick breakdown of the nutritional values. Keep in mind that these are estimates, so actual values may vary based on specific ingredients and serving sizes:
- Calories: 220
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 150mg
- Carbohydrates: 30g
- Fiber: 1g
- Sugar: 10g
- Protein: 3g
This cake is a delicious treat that balances sweetness with a creamy texture, making it perfect for a special breakfast or a lovely dessert. Enjoy in moderation, and savor every bite!
Frequently Asked Questions
If you’ve got questions about my *Blueberry Cream Cheese Coffee Cake*, you’re not alone! Here are some of the most common queries I hear, along with my best tips to help you out.
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work just fine. Just toss them in a bit of flour before folding them into the batter to prevent them from turning everything blue. They might release a bit more juice, but hey, that can add to the deliciousness!
How should I store the leftovers?
To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for about a week. Just make sure it’s covered well, or it might dry out.
Can I make this cake gluten-free?
For sure! Just substitute the all-purpose flour with a good gluten-free blend. Make sure it’s one that can be used as a direct swap, and you should be all set for a gluten-free delight!
What can I add for extra flavor?
If you want to jazz it up a bit, consider adding a teaspoon of lemon zest or almond extract! They both pair beautifully with blueberries and add a lovely twist to the flavor profile.
Can I freeze the cake?
Yes! You can freeze this cake for up to 3 months. Just wrap individual slices tightly in plastic wrap and then place them in a freezer bag. Thaw in the fridge overnight, and you’ll have a delicious treat ready to enjoy!
Why You’ll Love This Recipe
- Irresistible Flavor: The combination of creamy cheese and sweet blueberries creates a flavor explosion that’s simply divine!
- Easy to Make: With straightforward steps and common ingredients, this recipe is perfect for both novice and experienced bakers.
- Versatile Treat: Whether you’re serving it for breakfast, brunch, or dessert, this cake fits in perfectly at any occasion.
- Crowd-Pleaser: Everyone loves a slice of this cake, making it the ideal choice for gatherings and celebrations.
- Make-Ahead Friendly: You can bake it in advance and enjoy it throughout the week, making mornings a little sweeter!
Trust me, once you taste this *Blueberry Cream Cheese Coffee Cake*, you’ll want to share it with everyone!
Serving Suggestions
Oh, the joy of pairing this *Blueberry Cream Cheese Coffee Cake* with the perfect drinks! I love serving it alongside a freshly brewed cup of coffee—there’s just something magical about that combination! If you prefer tea, a nice Earl Grey or chamomile can complement the flavors beautifully. And don’t forget about fresh fruit! A side of sliced strawberries or a handful of raspberries adds a delightful touch and brightens up the plate. You could even drizzle a little maple syrup on top for an extra indulgent treat. Trust me, these pairings will elevate your cake experience to a whole new level!
For more delicious recipes, check out our all recipes page!
Also, if you’re interested in other cake variations, you might enjoy our Sticky Blueberry Almond Cake!
Lastly, for tips on baking, you can refer to this baking tips guide!
Print
Blueberry Cream Cheese Coffee Cake: 5 Irresistible Tips
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delicious blueberry cream cheese coffee cake perfect for breakfast or dessert.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the cream cheese and butter until smooth.
- Add sugar and beat until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- In another bowl, mix flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture.
- Fold in blueberries gently.
- Pour batter into a greased baking pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
Notes
- Let the cake cool before serving.
- Store leftovers in an airtight container.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: blueberry cream cheese coffee cake