Blueberry Cream Cheese Coffee Cake – Bunny’s Warm Oven

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Imagine the aroma of freshly baked cake wafting through your kitchen, mingling with the sweet scent of blueberries and the rich, creamy notes of cheesecake. This is exactly what you get with the Blueberry Cream Cheese Coffee Cake – a delightful fusion of crumbly coffee cake and luscious cheesecake. Whether you’re serving it for brunch or dessert, this cake is sure to impress!

Why You’ll Love This Recipe

This Blueberry Cream Cheese Coffee Cake is a crowd-pleaser for several reasons. Its tender, moist center contrasts beautifully with a creamy, tangy cream cheese filling. Add to that a buttery, crunchy topping, and you have a cake that hits all the right notes. It’s perfect for any occasion, from casual coffee breaks to elegant gatherings.

Kitchen Equipment You’ll Need

• 13×9 inch baking dish
• Aluminum foil
• Non-stick cooking spray
• Large mixing bowl
• Small mixing bowl
• Electric mixer
• Wire rack

Ingredients

1/2 cup butter, room temperature
1 1/2 cup sugar
2 eggs
2 1/4 cups all-purpose flour, divided
1 tsp baking powder
1/2 tsp salt
1 cup milk
2 cups blueberries (fresh or frozen)
6 oz cream cheese, cubed

For the crumb topping:
1/4 cup all-purpose flour
1/4 cup brown sugar
2 Tbsp butter, cold

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C). Line a 13×9 inch baking dish with aluminum foil and spray with non-stick cooking spray. Set aside.
2. In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time.
3. In another bowl, combine 2 cups of flour, baking powder, and salt. Gradually add the flour mixture to the butter mixture, alternating with the milk.
4. Toss the blueberries with the remaining 1/4 cup of flour. Stir the blueberries and cream cheese into the batter, which will be thick.
5. Transfer the batter to the prepared baking dish and spread it evenly.
6. For the topping, combine the flour and brown sugar in a small bowl. Cut in the butter until the mixture is crumbly. Sprinkle it over the batter.
7. Bake for 40-45 minutes or until a toothpick inserted near the center comes out clean. Allow the cake to cool on a wire rack before serving.

Tips for Success

• Ensure your butter is at room temperature for easy creaming.
• Gently toss the blueberries in flour to prevent them from sinking to the bottom of the cake.
• Use fresh blueberries for the best flavor, but frozen ones can also work in a pinch.

Additional Tips or Variations

For a citrusy twist, add a teaspoon of lemon zest to the batter. If you’re a fan of nuts, sprinkle some chopped pecans or walnuts on top of the crumb topping before baking.

Nutritional Highlights (Per Serving)

This indulgent cake offers a balance of sweetness and tang, with the added benefit of antioxidants from the blueberries. It’s a treat that can fit into a balanced diet when enjoyed in moderation.

Frequently Asked Questions (FAQ)

Can I use other fruits instead of blueberries?
Absolutely! Raspberries or chopped strawberries would be great alternatives.

How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Can I freeze this cake?
Yes, you can freeze the baked and cooled cake. Wrap it tightly in plastic wrap and aluminum foil before freezing for up to 2 months.

Conclusion

I hope you’re as excited to try this Blueberry Cream Cheese Coffee Cake as I am to share it with you. It’s a recipe that has brought joy to many, and I’m sure it will do the same for you and your loved ones. Don’t forget to share your baking experiences in the comments below!

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