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Blueberry Cream Cheese Coffee Cake

This Blueberry Cream Cheese Coffee Cake is full of juicy, ripe blueberries, a buttery almond crumble, and a soft cake with a cream cheese swirl through the center. This cake makes the perfect breakfast or brunch treat.  

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Blueberry Cream Cheese Coffee Cake


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  • Author: Jolene
  • Total Time: 1 hour 15 minutes
  • Yield: 12 1x

Description

This Blueberry Cream Cheese Coffee Cake is full of juicy, ripe blueberries, a buttery almond crumble, and a soft cake with a cream cheese swirl through the center. This cake makes the perfect breakfast or brunch treat.  


Ingredients

Units Scale

Coffee Cake

  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk
  • 1/2 cup sour cream
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups all-purpose flour
  • 2 cups fresh blueberries

Cream Cheese Swirl

  • 8 ounces cream cheese, softened
  • 3 tablespoons powdered sugar

Almond Crumble

  • 3/4 cup all-purpose flour
  • 6 tablespoons unsalted butter, softened
  • 2/3 cup brown sugar
  • 1/2 cup sliced almonds

Instructions

1. Preheat oven to 350F. Line a 9 inch springform pan with a circle of parchment paper on the bottom. Spray the bottom and sides of the pan with nonstick spray. Set aside.

2. Make the Almond Crumble. In a medium bowl, add all ingredients EXCEPT the almonds for the crumble. Claw the ingredients together with a fork, until mixture is crumbly. Set aside.

3. Make the Cream Cheese Swirl. In a medium bowl with a handheld mixer, or the bowl of a stand mixer, add the cream cheese and powdered sugar. Beat until mixture is smooth and combined. Set aside.

4. Make the Coffee Cake. In a medium bowl add the blueberries and 1 tablespoon all-purpose flour. Toss to combine, then set aside. In a large bowl, add the vegetable oil, buttermilk, sour cream, sugars, eggs and vanilla extract. Whisk to combine. Add in the baking powder, baking soda, salt and flour, Mix just until combined. Fold in the blueberries.

5. Pour half of the coffee cake mixture into the prepared pan. Using a spoon, spoon dollops of the cream cheese mixture over the entire top of the batter. Pour the remaining half of coffee cake batter over top of the cream cheese. Sprinkle the crumble mixture over top of the batter, then sprinkle the almonds over top.

6. Bake in preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 1 hour before removing from the pan. Before serving, dust with powdered sugar. Enjoy!

Notes

  • This recipe uses buttermilk. Buttermilk gives cakes a soft, tender crumb. If you don’t have buttermilk, you can mix ½ cup milk with ½ tablespoon of white vinegar. Allow the mixture to sit for 5 minutes. The milk will develop a thicker consistency similar to buttermilk, and have an acidity similar to buttermilk.
  • This coffee cake freezes well. After baking, allow the cake to cool to room temperature before wrapping tightly with a layer of plastic wrap and aluminum foil. When ready to eat, thaw in the refrigerator overnight, then reheat in the oven or microwave. You can store for up to 2 months.
  • Prep Time: 20
  • Cook Time: 55
  • Category: Breakfast/brunch
  • Method: Oven
  • Cuisine: American

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