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Blueberry Cream Cheese Coffee Cake with Streusel Crumb Topping Recipe

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★★★★★

4.6 from 50 reviews

This Blueberry Cream Cheese Coffee Cake features a tender crumb bursting with fresh blueberries and a luscious cream cheese filling, all topped with a buttery cinnamon streusel crumble. Perfect for breakfast, brunch, or dessert, this delightful cake offers a perfect balance of sweet and tangy flavors baked to golden perfection.

Ingredients

Scale

Cake Batter

  • 2 cups (250 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon kosher salt
  • ½ cup (1 stick / 113 g) unsalted butter, room temperature
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup whole milk, 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 light brown sugar, packed
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract

Crumble Topping

  • ½ cup (100 g) light brown sugar, packed
  • 3 tablespoons all-purpose flour
  • ½ teaspoon ground cinnamon
  • 3 tablespoons unsalted butter, cold and cubed

Finishing

  • Confectioners’ sugar, for dusting

Instructions

  1. Preheat oven and prepare pan: Preheat the oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and spray with baking spray. Set aside.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and kosher salt until well combined. Set aside.
  3. Cream butter and sugar: In the bowl of a stand mixer fitted with a paddle attachment, cream the unsalted butter and granulated sugar on medium speed for 2-3 minutes until light and fluffy.
  4. Add wet ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the creamed butter and sugar. Mix on low speed for about 1 minute until just combined.
  5. Combine dry and wet ingredients: Gradually add the dry ingredients to the wet mixture. Mix on medium speed for about 30 seconds, or until just incorporated. Be careful not to overmix.
  6. Fold in blueberries: Remove the bowl from the mixer and gently fold in the fresh blueberries with a spatula until evenly distributed.
  7. Prepare cream cheese filling: In a separate medium bowl, use a hand mixer to blend the softened cream cheese, light brown sugar, cornstarch, and vanilla extract until smooth and creamy. Set aside.
  8. Assemble the cake layers: Pour half of the blueberry batter into the prepared springform pan and spread it evenly. Carefully spoon and spread the cream cheese filling over this batter layer in an even layer. Top with the remaining blueberry batter and smooth the surface.
  9. Make crumble topping: In a large bowl, combine the light brown sugar, all-purpose flour, and ground cinnamon. Add the cold cubed butter and use your hands or a pastry cutter to work the mixture into pea-sized crumbs.
  10. Add crumble topping: Evenly sprinkle the crumble mixture over the assembled batter in the pan.
  11. Bake the cake: Bake in the preheated oven for 65-70 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. If the cake starts browning too quickly, loosely cover it with foil during the last part of baking.
  12. Cool and release pan: Remove the cake from the oven and let it cool for 10 minutes. Then gently release and remove the sides of the springform pan to prevent sticking.
  13. Cool completely: Allow the coffee cake to cool completely on a wire rack before slicing to ensure clean cuts and set filling.
  14. Dust and serve: Just before serving, dust the top of the cake with confectioners’ sugar for a beautiful finish and subtle sweetness.

Notes

  • For best results, use fresh blueberries as frozen can add extra moisture.
  • Do not overmix the batter once the dry ingredients are added to keep the cake tender.
  • Make sure the cream cheese is softened to avoid lumps in the filling.
  • Line the springform pan with parchment to easily release the cake after baking.
  • If you don’t have a springform pan, a regular 9-inch cake pan can be used but slicing may be more challenging.
  • Keep an eye on the cake during the last 10 minutes of baking to prevent over-browning.
  • Storing leftover cake in the fridge is recommended due to the cream cheese filling; let it come to room temperature before serving.

Keywords: Blueberry coffee cake, cream cheese coffee cake, streusel coffee cake, blueberry dessert, breakfast cake

Find it online: https://leofoster.com/blueberry-cream-cheese-coffee-cake-with-streusel-crumb-topping-recipe/