Blueberry Cream Cheese Coffee Cake

There’s nothing quite like the aroma of a freshly baked blueberry Cream Cheese coffee cake wafting through your home. This recipe combines the tangy sweetness of blueberries with the rich creaminess of cheese and a moist, buttery cake base. It’s the perfect treat for any time of day, offering a delightful burst of flavor and a comforting texture that you’ll find utterly irresistible.

I first stumbled upon this recipe while rummaging through my grandmother’s old cookbook collection. Her handwritten notes in the margins detailed how much our family loved this cake, especially during Sunday brunches. Each bite takes me back to her cozy kitchen, where we’d gather around the table, savoring stories and sweets alike. Now, it’s a cherished tradition that I’m thrilled to pass on to you.

Why You’ll Love This Recipe

This cake is an absolute dream: it’s incredibly moist and tender due to the rich CREAM CHEESE filling. Unlike other cakes, the blueberries add a natural sweetness that pairs perfectly with the tangy cream cheese, creating a balanced flavor profile. Its vibrant color and delightful taste make it an ideal centerpiece for any gathering.

Not only is it delicious, but this recipe is also practical and straightforward, perfect for novice bakers aiming to impress without stress. With minimal preparation and common ingredients, it’s a go-to recipe for any occasion.

Ingredients Notes

The quality of the ingredients can significantly affect the outcome of this recipe, so here are some notes to keep in mind:

• Blueberries: Fresh or frozen blueberries work well, but if using frozen, do not thaw them to prevent the cake from becoming too liquidy.
• Cream Cheese: Ensure your cream cheese is at room temperature to achieve a smooth and creamy texture.
• Flour: All-purpose flour is suitable for this cake, offering the perfect structure and crumb.
• Lemon Zest: A fresh zest will enhance the brightness and flavor of the cake.

Recipe Steps

Step 1

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan, then set aside.

Step 2

In a mixing bowl, beat the cream cheese until smooth. Add sugar and continue to mix until creamy. Introduce vanilla extract and eggs, one at a time, mixing well after each addition.

Step 3

In another bowl, combine flour, baking powder, and salt. Gradually add dry ingredients to the cream cheese mixture, alternating with milk, starting and ending with flour mixture.

Step 4

Gently fold in blueberries and lemon zest into the batter. Pour the batter into the prepared pan, spreading evenly.

Step 5

Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Storage Options

To store leftovers, wrap the cake in plastic wrap and refrigerate for up to 4 days. For longer storage, slice and freeze individual pieces in an airtight container for up to 3 months. When ready to serve, thaw overnight in the refrigerator and warm gently in the microwave if desired.

Variations & Substitutions

This recipe is versatile and can be easily adapted to suit various dietary needs. Substitute regular flour with a gluten-free blend for a gluten-free version, or try swapping blueberries with raspberries or blackberries for a new flavor twist. You can also add a streusel topping for extra crunch and sweetness.

Serving Suggestions

This cake shines at breakfast or brunch, paired beautifully with a steaming cup of coffee or tea. For a more indulgent treat, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also a delightful dessert to bring to potlucks or family gatherings.

Frequently Asked Questions

Can I make this cake ahead of time? Absolutely! You can prepare the cake a day in advance and store it in the refrigerator. Its flavors meld beautifully overnight, making it even more delicious the next day.

What if I don’t have a springform pan? No worries! You can use a regular 9-inch round cake pan, but be sure to line it with parchment paper to make it easier to release the cake from the pan.

How do I prevent the blueberries from sinking? To prevent blueberries from sinking, toss them with a tablespoon of flour before folding them into the batter. This tricks keeps them suspended throughout the cake.