Blueberry Cream Cheese Cake

This blueberry cream cheese coffee cake combines buttery cake, tangy cream cheese, and juicy fresh blueberries for a delightful breakfast treat or afternoon indulgence. Each bite delivers layers of flavor and texture that will keep you coming back for more.

I first made this coffee cake for a family brunch gathering, and it disappeared faster than any other dish on the table. Now it's requested at every holiday breakfast and special occasion.

Ingredients

Cream Cheese Layer

• Granulated sugar: gives sweetness to balance the tanginess of cream cheese
• Cream cheese: creates that velvety middle layer; choose full fat for best results
• Egg white: helps set the cream cheese filling without making it too heavy
• Vanilla extract: adds warmth and enhances the cream cheese flavor
• Fresh blueberries: provide bursts of juicy sweetness throughout the cake

Cake Base

• All purpose flour: provides the structure for a tender crumb
• Baking powder and baking soda: work together for the perfect rise
• Salt: enhances all the flavors and balances sweetness
• Unsalted butter: adds richness; look for European style for extra flavor
• Granulated sugar: sweetens the base without overpowering
• Eggs: bind ingredients and add moisture
• Sour cream: creates a moist tender crumb that stays fresh longer
• Vanilla extract: complements the berries and cream cheese

Streusel Topping

• Granulated sugar: adds sweet crunch to every bite
• All purpose flour: creates the perfect crumbly texture
• Cold butter: is essential for creating those desirable crumbs

Step-by-Step Instructions

Prepare Your Pan:

Preheat oven to 350°F and prepare your springform pan with a generous coating of butter and parchment on the bottom. The springform design allows for easy removal of this delicate layered cake without damaging its beautiful structure.

Create Cream Cheese Layer:

Beat cream cheese, sugar and vanilla until completely smooth and free of lumps. This typically takes about 2 minutes on medium speed. Add the egg white and mix just until incorporated being careful not to overmix which can cause cracks in your cream cheese layer during baking.

Make Cake Batter:

Sift your dry ingredients together to ensure even distribution of leavening agents. In a separate bowl cream butter and sugar until light and fluffy about 3 minutes to incorporate air for a lighter texture. Add eggs and vanilla mixing well. Now comes the crucial part alternate adding flour mixture and sour cream beginning and ending with flour. This method prevents overmixing and ensures a tender crumb.

Assemble Layers:

Spread cake batter evenly in prepared pan making sure to reach all edges. Scatter 1/3 cup blueberries over the batter gently pressing them in slightly. Pour cream cheese mixture over this layer carefully spreading to create an even layer without disturbing the berries below. Top with remaining blueberries distributing them evenly.

Create Streusel:

Combine sugar flour and cold diced butter in a bowl. Work the mixture with a fork or pastry blender until it resembles coarse crumbs about the size of peas. The cold butter is essential here as it creates those beautiful pockets of buttery crumbs that become golden during baking.

Bake To Perfection:

Place cake in preheated oven and bake for 40 to 45 minutes. The center should be set and a toothpick inserted will come out clean. If the top browns too quickly cover loosely with foil to prevent burning while allowing the center to finish baking.

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The sour cream in this recipe is my secret weapon. I discovered its magic after trying several coffee cake recipes that turned out dry. The sour cream adds incredible moisture and a subtle tanginess that complements the blueberries perfectly. My grandmother used to make a similar cake with raspberries from her garden, but I find blueberries hold their shape better during baking.

Storage Tips

This coffee cake stays fresh in an airtight container in the refrigerator for up to 4 days. The flavors actually develop and improve overnight, making it a perfect make ahead dessert. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and placed in a freezer bag. Thaw overnight in the refrigerator for best texture.

Seasonal Variations

While fresh blueberries are ideal during summer months, this versatile recipe works beautifully with other berries too. Try raspberries, blackberries, or a mixed berry combination. In winter months, frozen berries work perfectly; do not thaw them first as they will release too much moisture into the batter. Simply fold them in while still frozen.

Serving Suggestions

Serve this coffee cake slightly warm or at room temperature for the best flavor profile. A light dusting of powdered sugar just before serving adds an elegant touch. For a more decadent treat, add a dollop of lightly sweetened whipped cream or a small scoop of vanilla ice cream. This cake pairs wonderfully with coffee, tea, or even a glass of champagne for a special brunch.

Frequently Asked Questions

→ What makes this cake moist?

The combination of sour cream and proper creaming of butter and sugar helps to create a moist texture in the cake base.

→ Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. However, ensure they are thawed and patted dry to prevent excess liquid from affecting the cake.

→ What is the best way to store this cake?

Store the cake in an airtight container in the refrigerator to maintain freshness. It keeps well for up to 3-4 days.

→ Can I substitute the cream cheese with another ingredient?

Mascarpone cheese or a thick Greek yogurt can be used as substitutes, but the taste and texture may vary slightly.

→ How do I prevent the streusel from overbrowning?

Cover the top of the cake with aluminum foil if you notice it beginning to brown too quickly while baking.