This Blueberry Cream Cheese Coffee Cake is a heavenly combination of soft, fluffy cake and creamy, tangy cream cheese, swirled with fresh blueberries and topped with a sweet, crumbly streusel. Each bite brings a balance of fruitiness, creaminess, and just the right amount of sweetness, making it an irresistible treat for breakfast or any time of day.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup butter, softened
- 1/2 cup milk
- 1 large egg
- 1 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 cup fresh or frozen blueberries
Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 1 large egg
Streusel Topping:
- 1/3 cup sugar
- 1/4 cup flour
- 1/4 cup butter, cold and diced
- 1/2 tsp cinnamon
Directions:
- Preheat the oven to 350°F (175°C). Grease a 9-inch round baking pan.
- In a bowl, mix the flour, sugar, baking powder, and salt. Add the softened butter, milk, egg, and vanilla extract, and beat until smooth.
- Gently fold in the blueberries and pour the batter into the prepared baking pan.
- In another bowl, combine the softened cream cheese, sugar, and egg. Beat until creamy, then spread this mixture over the cake batter.
- For the streusel topping, mix the sugar, flour, butter, and cinnamon until crumbly. Sprinkle evenly over the cream cheese layer.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Allow to cool slightly before slicing.
Prep Time: 15 minutes | Baking Time: 45 minutes | Total Time: 1 hour
Kcal: 310 kcal | Servings: 8 servings
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