Blueberry Cheesecake Coffee Cake
This Blueberry Cheesecake Coffee Cake is moist, flavorful, and bursting with juicy blueberries and a creamy cheesecake layer—perfect for brunch or a cozy snack!
Servings: 8 servings
Ingredients
Cake Batter
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter softened
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup fresh or frozen blueberries
Cream Cheese Filling
- 8 ounces cream cheese softened
- 0.33 cup granulated sugar for cream cheese filling
- 1 large egg for cream cheese filling
- 1 teaspoon vanilla extract for cream cheese filling
Streusel Topping
- 0.25 cup brown sugar
- 0.25 cup chopped nuts optional
- 1 teaspoon cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease your 9-inch square baking pan with butter or non-stick spray and lightly dust it with flour, or line it with parchment paper for easy removal.
Cream Cheese Filling
- In a medium bowl, beat the softened cream cheese with 1/3 cup granulated sugar until smooth and creamy. Add the large egg and 1 teaspoon vanilla extract, mixing until fully combined. Set aside in the fridge while you prepare the cake batter.
Cake Batter
- In a large bowl, cream together the softened butter and 1 cup granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Mix just until combined; be careful not to overmix to keep the cake tender.
Folding in Blueberries
- Gently fold in the blueberries, ensuring they are evenly dispersed but not crushed.
Assembly
- Spread half of the cake batter evenly in the prepared pan. Dollop the cream cheese filling over the batter, then carefully spread it out, leaving a small border around the edges. Top with the remaining cake batter and smooth the surface.
Streusel Topping
- In a small bowl, combine the brown sugar, chopped nuts (if using), and cinnamon. Sprinkle this mixture evenly over the top of the cake.
Baking
- Bake for 50-60 minutes, or until a toothpick inserted near the center comes out mostly clean with just a few moist crumbs. The cream cheese layer should be set but still creamy.
Cooling and Serving
- Allow the cake to cool in the pan on a wire rack for at least 30 minutes before slicing. Serve slightly warm or at room temperature for the best flavor and texture.
Equipment
- 9-inch square baking pan
- Mixing Bowls
- Electric Mixer or Stand Mixer
- Measuring cups and spoons
- Spatula
- Cooling Rack
Notes
- For a nut-free version, omit the chopped nuts from the streusel topping.
- Use frozen blueberries without thawing to prevent excess moisture in the batter.
- Lightly toss blueberries in flour before folding to prevent sinking.
- Double the streusel topping for extra crunch.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.