Blueberry Cream Cheese Coffee Cake is a delightful baked treat that perfectly marries the tart sweetness of fresh blueberries with the rich, velvety texture of cream cheese, all nestled within a tender, buttery cake base. This cake is known for its moist crumb, flavorful fruit bursts, and a luscious cream cheese swirl or layer that adds a creamy tang, making it an ideal choice for breakfast, brunch, or a comforting afternoon snack alongside a cup of coffee or tea. Celebrated for its combination of fresh fruit and decadent dairy, this coffee cake offers both freshness and indulgence in every bite. Its appeal lies in its ability to be both a simple homemade dessert and a sophisticated bakery-style creation, providing a cozy, inviting experience with each slice.
The History of Blueberry Cream Cheese Coffee Cake
Coffee cakes have long been a staple in European and American baking traditions, often enjoyed as a sweet accompaniment to morning coffee. The concept of “coffee cake” originated in Central Europe, particularly in Germany and Austria, where crumb-topped cakes or yeast-based pastries were served alongside coffee. Over time, the American coffee cake evolved into a quick-bake batter cake, frequently incorporating fruits, nuts, and streusel toppings. Blueberries, native to North America, became a popular addition due to their vibrant flavor and availability. The addition of cream cheese to coffee cake recipes gained popularity in the mid-20th century, introducing a creamy texture and tang that balances the sweetness of the cake. Blueberry Cream Cheese Coffee Cake, in particular, became a beloved variation, combining seasonal fruit with the luxuriousness of cream cheese for a richer, more decadent breakfast or dessert option.
Ingredients Breakdown
- Fresh or Frozen Blueberries: Provide natural sweetness, moisture, and a burst of flavor; frozen can be used year-round but may require gentle handling to avoid color bleeding.
- Cream Cheese: Adds a smooth, tangy richness that creates a creamy layer or swirl within the cake, enhancing texture and flavor complexity.
- All-Purpose Flour: The structural base of the cake, ensuring a tender crumb.
- Sugar: Sweetens the cake and balances the tartness of the blueberries and cream cheese.
- Butter: Contributes to moisture, richness, and a tender texture.
- Eggs: Bind ingredients together and provide lift.
- Baking Powder and Baking Soda: Leavening agents that help the cake rise and achieve a light texture.
- Vanilla Extract: Enhances overall flavor with warm, aromatic notes.
- Salt: Balances sweetness and intensifies flavor.
- Sour Cream or Yogurt (Optional): Adds moisture and tenderness while subtly enhancing tanginess.
- Cinnamon or Nutmeg (Optional): Adds warm spice notes that complement the blueberries and cream cheese.
Step-by-Step Recipe
- Prepare the Cream Cheese Filling: In a bowl, beat cream cheese with sugar and vanilla extract until smooth and creamy; set aside.
- Mix Dry Ingredients: In another bowl, whisk together flour, baking powder, baking soda, salt, and optional spices.
- Cream Butter and Sugar: Using a mixer, cream butter and sugar until light and fluffy, about 3-5 minutes.
- Add Eggs and Vanilla: Beat in eggs one at a time, followed by vanilla extract.
- Combine Dry and Wet Ingredients: Alternately add dry ingredients and sour cream (if using) to the butter mixture, starting and ending with dry ingredients, mixing until just combined.
- Fold in Blueberries: Gently fold fresh or frozen blueberries into the batter, taking care not to overmix to prevent color bleed.
- Assemble the Cake: Pour half of the batter into a greased or parchment-lined baking pan. Spoon the cream cheese filling evenly over the batter. Top with the remaining batter, spreading gently to cover the cream cheese layer.
- Bake: Bake in a preheated oven at 350°F (175°C) for 45-55 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool and Serve: Allow the cake to cool in the pan before slicing. Serve plain or dusted with powdered sugar.
Tips for the Perfect Blueberry Cream Cheese Coffee Cake
Use room temperature ingredients to ensure even mixing and proper texture. If using frozen blueberries, do not thaw before folding into the batter to minimize color bleeding. Gently fold blueberries to avoid bursting them. Cream the butter and sugar thoroughly for a light, fluffy crumb. Avoid overmixing the batter to prevent a tough cake. Use a toothpick test to check doneness as oven temperatures can vary. Let the cake cool completely to allow the cream cheese layer to set. For extra moisture, brush the top with a simple glaze made of powdered sugar and lemon juice. If desired, sprinkle streusel topping for a crunchy texture contrast. Always grease the baking pan well or line it with parchment for easy removal.
Variations and Customizations
- Substitute blueberries with other berries such as raspberries, blackberries, or mixed berries for different flavors and textures.
- Add a streusel topping made from flour, brown sugar, butter, and cinnamon for added crunch.
- Incorporate lemon zest or juice into the batter or cream cheese filling to brighten flavors.
- Use flavored cream cheese such as honey or cinnamon cream cheese for a unique twist.
- Make mini muffins or individual coffee cake portions for convenient serving.
- Swap sour cream with Greek yogurt for a healthier option without sacrificing moisture.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.
- Add chopped nuts like walnuts or pecans for extra texture and flavor.
Health Considerations and Nutritional Value
Blueberry Cream Cheese Coffee Cake is a delicious indulgence that provides a balance of carbohydrates, fats, and protein from its diverse ingredients. Blueberries offer antioxidants, fiber, and vitamins, contributing beneficial nutrients to the treat. Cream cheese adds richness but also contributes saturated fat and calories, so portion control is important for those monitoring fat intake. Using whole butter and sugar also increases the calorie count, making this cake more of a treat than an everyday snack. Substituting ingredients such as low-fat cream cheese, reduced sugar, and alternative flours can make a lighter version without compromising flavor. The cake contains eggs and dairy, so it is not suitable for vegan diets unless ingredients are modified. Those with gluten intolerance should use gluten-free flour alternatives. Overall, it is best enjoyed in moderation as part of a balanced diet.
FAQ
Q: Can I use frozen blueberries?
A: Yes, frozen blueberries can be used. Do not thaw before mixing to avoid discoloring the batter. Fold them in gently.
Q: How do I store leftover coffee cake?
A: Store leftovers in an airtight container at room temperature for up to two days or refrigerate for up to a week. It can also be frozen for longer storage.
Q: Can I make this cake vegan?
A: To make it vegan, substitute eggs with flax or chia eggs, use plant-based cream cheese and butter alternatives, and choose a non-dairy milk.
Q: Can I add a streusel topping?
A: Absolutely, a streusel topping made of flour, sugar, cinnamon, and butter adds a wonderful crunchy texture and flavor contrast.
Q: How do I prevent the cream cheese layer from leaking?
A: Make sure the cream cheese filling is thick and chilled before layering. Avoid overfilling and spread gently to keep layers distinct.
blueberry cream cheese coffee cake
Ingredients
- 2 cups 250 g all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ cup 1 stick / 113 g unsalted butter, softened to room temperature
- 1 cup 200 g granulated sugar
- 2 large eggs at room temperature
- ½ cup whole milk at room temperature
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 3 cups 444 g fresh blueberries
- Cream Cheese Filling:
- 1 package 8 ounces cream cheese, softened
- 1 tablespoon packed light brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- Crumble Topping:
- ½ cup 100 g packed light brown sugar
- 3 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- 3 tablespoons unsalted butter cold and cubed
- Garnish:
- Confectioners’ sugar for dusting
Instructions
- Preheat your oven to 350°F. Line a 9-inch springform pan with parchment paper and spray it with baking spray. Set aside. In a large bowl, whisk together the flour, baking powder, and salt. Set this aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 to 3 minutes. Add the eggs, milk, vegetable oil, and vanilla extract, mixing on low speed for about 1 minute until combined. Gradually add the dry ingredients to the wet ingredients and mix on medium speed for about 30 seconds, or until just incorporated—be careful not to overmix. Remove the bowl from the mixer and gently fold in the blueberries. Set aside.
- For the cream cheese filling, in a separate medium bowl, use a hand mixer to blend the cream cheese, brown sugar, cornstarch, and vanilla until smooth. Set aside.
- To assemble, pour half of the blueberry batter into the prepared springform pan and spread it evenly. Carefully spread the cream cheese mixture over the batter in an even layer. Top with the remaining blueberry batter and smooth the surface. Set aside.
- For the crumble topping, combine the brown sugar, flour, and cinnamon in a large bowl. Add the cold butter cubes and use your hands to work the mixture into pea-sized crumbles. Evenly sprinkle the crumble over the top of the batter.
- Bake for 65 to 70 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. If the cake begins to brown too much, loosely cover it with foil. Remove from the oven and let the coffee cake cool for 10 minutes before releasing the springform pan to prevent sticking. Allow the cake to cool completely before slicing. When ready to serve, dust with confectioners’ sugar.