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Moist Blueberry Cream Cheese Coffee Cake

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A moist and tender blueberry cream cheese coffee cake perfect for breakfast or brunch, featuring a luscious cream cheese layer and juicy blueberries.

Ingredients

Scale
  • 2 cups all-purpose flour (240g)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup unsalted butter (170g), softened
  • 1 cup granulated sugar (200g)
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • ½ cup plain Greek yogurt (120g)
  • 8 oz cream cheese (225g), softened
  • ⅓ cup powdered sugar (40g)
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature
  • 1½ cups frozen blueberries (225g)
  • 1 tablespoon all-purpose flour (to toss blueberries)
  • ⅓ cup brown sugar (65g)
  • 1 teaspoon ground cinnamon
  • 2 tablespoons butter (28g), cold and cubed
  • ¼ cup chopped pecans or walnuts (optional, 30g)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch pan or line it with parchment paper.
  2. Toss frozen blueberries with 1 tablespoon of flour to prevent sinking. Set aside.
  3. In a bowl, whisk together 2 cups flour, baking powder, baking soda, and salt until combined. Set aside.
  4. Using a mixer on medium speed, beat ¾ cup softened butter and 1 cup granulated sugar until light and fluffy, about 3-4 minutes.
  5. Beat in eggs one at a time, ensuring each is fully incorporated. Add 1 tablespoon vanilla extract and mix until smooth.
  6. Mix in ½ cup Greek yogurt until just combined.
  7. Fold in the flour mixture in three additions, gently folding after each to avoid overmixing. Small lumps are okay.
  8. In a separate bowl, beat 8 oz softened cream cheese, ⅓ cup powdered sugar, 1 teaspoon vanilla extract, and 1 egg until smooth and creamy.
  9. Spread half the cake batter evenly in the pan. Dollop and gently spread the cream cheese mixture over the batter.
  10. Drop spoonfuls of the remaining batter on top; it’s okay if uneven. Sprinkle the floured blueberries evenly over the top.
  11. Mix ⅓ cup brown sugar with 1 teaspoon cinnamon and ¼ cup chopped nuts if using. Cut in 2 tablespoons cold butter until crumbly. Sprinkle this topping over the cake.
  12. Bake for 40-45 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs.
  13. Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing.

Notes

If topping browns too fast, tent loosely with foil after 30 minutes of baking. Use room temperature ingredients for best texture. Toss blueberries with flour to prevent sinking. Let cake cool before slicing to allow cream cheese layer to set. For gluten-free, substitute flour with 1:1 gluten-free blend. For vegan, use dairy-free cream cheese, yogurt, flax eggs, and coconut oil.

Nutrition

Keywords: blueberry coffee cake, cream cheese coffee cake, breakfast cake, easy coffee cake, moist coffee cake, blueberry dessert

Find it online: https://piperplate.com/moist-blueberry-cream-cheese-coffee-cake-recipe-easy-perfect-breakfast-delight/