As a lover of all things sweet, I am thrilled to share with you my Blueberry Cheese Coffee Cake Recipe. This decadent treat is perfect for anyone who loves the combination of blueberries, cream cheese, and cake. It’s a dessert that will definitely satisfy your sweet tooth and leave you feeling contented.
But why coffee cake, you may ask? Well, coffee cake is one of those desserts that brings people together. Whether it’s a community brunch or a morning meeting with coworkers, coffee cake is always comforting and inviting. And when you add in the irresistible flavors of blueberry and cream cheese, it takes things to the next level.
My recipe uses frozen blueberries, which means you can enjoy this cake year-round. Plus, with the added lemon zest and walnut pieces, it has a summery flavor that will make you feel like you’re enjoying a slice of cake in the midst of a blueberry field.
As someone who has baked this cake countless times for family and friends, I can safely say that it never fails to impress. So why not whip up a batch today and enjoy it with your favorite cup of coffee? Trust me; you won’t regret it.
Why You’ll Love This Recipe
Imagine biting into a heavenly slice of coffee cake that is infused with the perfect balance of tangy cream cheese, plump blueberries, and just the right amount of sweetness. Sounds too good to be true, doesn’t it? But let me assure you that this Blueberry Cheese Coffee Cake Recipe is exactly what your taste buds have been craving.
Firstly, this recipe uses frozen blueberries which guarantee that you can enjoy this coffee cake all-year-round, no matter what season it is. The lemon zest and sour cream incorporated in the batter give a refreshing zing to the cake and make it light and fluffy.
This deliciously moist cake also features a mouth-watering crumb topping composed of butter, walnuts, cinnamon, brown sugar, and flour. And let’s not forget about the irresistible cream cheese layer that takes this coffee cake to another level completely. It provides an indescribable richness to the cake while the cheesiness is balanced out by the tartness of the fresh blueberries.
Even if you are on a low-carb diet, you can enjoy this coffee cake just as much because you can easily substitute some ingredients like all-purpose flour for almond flour or stevia sweetener for granulated sugar.
There are countless reasons why you will fall in love with this Blueberry Cheese Coffee Cake Recipe at first bite. Not only is it easy to make but it’s also incredibly versatile making it well-suited for those who may have food allergies or dietary restrictions. Trust me when I say that once you’ve tasted this divine creation, there will be no turning back!
- For the Cake Layer
- 1/2 cup of unsalted butter, softened
- 3/4 cup of granulated sugar
- 2 large eggs
- 1 tsp. of vanilla extract
- 2 cups of all-purpose flour
- 1 tsp. of baking powder
- 1 tsp. of baking soda
A pinch of salt
For the Cream Cheese Filling
- One pack (8 oz.) of cream cheese, softened
- 1 egg
- 1/4 cup of granulated sugar
Zest of one lemon
For the Streusel Topping
- Half a cup of unsalted butter, melted
- One and a half cups of all-purpose flour
- Half a cup of granulated sugar
- Half a cup of brown sugar
- Two teaspoons ground cinnamon
- A pinch of salt
One and a half cups chopped walnuts
For the Blueberry Topping
- Two cups fresh or frozen blueberries
One tablespoon all-purpose flour
For Finishing Touches
- Sour cream (one cup)
- Make sure that the butter and cream cheese are at room temperature before starting to bake.
- You can use frozen blueberries instead of fresh ones, but make sure that they are thawed before using them.
The Recipe How-To
Now that we have gathered all the ingredients from the previous ingredient list, let’s start doing the Blueberry Cheese Coffee Cake Recipe.
(a) Preparing the Blueberries
Start by thawing 2 cups of frozen blueberries and then set aside. You can also use fresh blueberries if it’s in season. After that, grate the lemon zest from one fresh lemon and mix it with your prepared blueberries.
(b) Making the Cake Layer
For the cake layer, prepare a large mixing bowl and then combine the following ingredients:
– 2 cups of all-purpose flour
– 1 tsp of baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1/2 tsp cinnamon
Whisk all dry ingredients well and then set aside. In another mixing bowl, cream together 3/4 cup unsalted butter and 1 cup granulated sugar using an electric mixer. Beat for around 2 minutes until smooth and creamy. Then add 2 large eggs one at a time, beating well after each addition. Add in 1 tsp vanilla extract and then mix.
After that, stir in half of your dry ingredients followed by 1 cup full-fat sour cream. Stir again until combined and then add in the remaining dry flour mixture. Mix again until you have a smooth batter.
(c) Making the Cheese Filling
Take another mixing bowl and then beat together 8 oz cream cheese and 1/4 cup granulated sugar until creamy using an electric mixer.
(d) Assembling Your Cake Layers
To assemble your cake layers, scoop half of your prepared cake batter into your greased baking pan or muffin cups lined with baking paper about halfway full . Spread out using a spatula to make sure it is spread evenly. Dollop half of your prepared cream cheese and blueberries with 1/2 cup walnuts pieces over the cake batter, making sure to spread them evenly. Repeat this process, starting with another cake layer, then top with the remaining cream cheese and blueberries.
(e) Making the Streusel Topping
For the streusel topping, prepare a small mixing bowl then mix together 1/2 cup flour, 1/4 cup brown sugar, and 1/4 cup white sugar. After that, pour in 1 tsp cinnamon and then add in 2 tbsp melted unsalted butter until it forms a crumbly mixture.
(f) Topping Your Cake
Top your cake with your prepared streusel topping mixture evenly. Bake for approximately 55 minutes or until it’s fully cooked. To check if it’s done, insert a toothpick into the middle of your cake. If it comes out clean, your Blueberry Cheese Coffee Cake is finished!
That’s it! **You can now enjoy
Substitutions and Variations
Blueberry cheese coffee cake is a delicious and versatile recipe that you can customize to your liking. Here are some suggestions for substitutions and variations that you can try:
– Lemon zest: Instead of using lemon zest, you could add orange zest or use a teaspoon of vanilla extract for a milder flavor.
– Cream cheese: If you’re not a fan of cream cheese, you could substitute it with mascarpone cheese, ricotta cheese, or Greek yogurt.
– Blueberries: While frozen blueberries work well in this recipe, you could also use fresh or canned blueberries. Alternatively, you could try using other berries such as raspberries, strawberries, or blackberries.
– Nuts: If you don’t have walnuts on hand, you could use pecans, almonds or hazelnuts. For a nut-free option, omit the nuts altogether.
– Flour: For a low carb version of this recipe, use almond flour or coconut flour instead of all-purpose flour.
– Streusel topping: You can add different spices like nutmeg or ginger to the streusel topping. Another variation could be to use graham crackers instead of walnuts and cinnamon.
– Cheese filling: You could experiment with adding in different flavors to the cream cheese filling. Consider adding cocoa powder for a chocolatey twist, pumpkin pie spice for autumnal vibes or even some jalapeños for an unexpected kick.
These are just some ideas to help you personalize your blueberry cheesecake coffee cake. Be creative and try out new combinations that suit your taste palate.
Serving and Pairing
Serving this blueberry cheese coffee cake is a delightful experience. It’s perfect as a breakfast, brunch or tea-time treat, and it’s versatile enough to also be served as a dessert. The cake is moist and tender, with a sweet, tangy and creamy flavor that comes from the cream cheese and blueberries.
To enhance the flavor of this cake, I recommend pairing it with a hot cup of coffee or tea. Brew your favorite roast of coffee or steep a fragrant herbal tea like chamomile or mint. I particularly enjoy pairing this blueberry cheese coffee cake with smooth and mild coffee as it complements the cream cheese filling and blueberry flavors.
If you want to take your coffee pairing to the next level, try adding a hint of lemon zest to your drink. The citrus notes of lemon balance the sweetness in the cake, creating a harmonious balance. A glass of fresh squeezed orange juice is also refreshing when served alongside this delicious cake.
When serving this cake at social events or gatherings, add some fresh blueberries on top for an added touch of color and flavor. This also adds a vibrant decoration that complements any summer party vibe.
This cake is perfect for those days when you crave something sweet but not over-the-top. It’s not too heavy or rich in flavor but still has that “everything I ever needed” factor that makes me want to have another slice.
Make-Ahead, Storing and Reheating
Now you have baked the delicious Blueberry Cheese Coffee Cake, but you may wonder if you can prepare it ahead of time or store it for later. Well, I am glad to inform you that this cake can be well-prepared in advance and reheated whenever you desire a bite of its luscious essence.
To make ahead: Once the cake is completely cooled, wrap it tightly in plastic wrap or foil and store it in the refrigerator for up to two days. When you are ready to serve it, warm the cake in the oven at 350 degrees Fahrenheit for about 10-12 minutes or until heated through.
To store: You can store the leftover or unbaked blueberry cheese coffee cake in an airtight container or wrapped tightly with plastic wrap at room temperature for up to three days. However, I will suggest that you store it in the fridge if not serving within three days. In contrast, if you want to keep it longer, place the cake (wrapped with double layers of plastic wrap and aluminum foil) in the freezer for up to 2 months. Before serving or reheating, let the cake come to room temperature.
To reheat: Believe me; this Blueberry Cheese Coffee Cake is incredibly delicious when served warm. To reheat individual slices, place them on a microwave-safe plate and zap them in thirty-second intervals until they reach your desired warmth. Alternatively, put the cake back into the preheated oven at 350 degrees Fahrenheit for about 8-10 minutes or until pipping hot.
Finally, know that reheating the cake does not affect its quality; rather, it only enhances its flavor by deepening its cinnamon and brown sugar flavors with a moist texture to relish.
Tips for Perfect Results
Baking a coffee cake is a delicate process that demands patience and accuracy for perfect results. Don’t worry. Here are some tips that will make your recipe come out just right.
Firstly, ingredients’ temperature plays a central role in the outcome of your cake. It’s essential to allow butter and cream cheese to reach room temperature before using them in the recipe. When these ingredients are cold or too soft, it may impact the texture and volume of your cake.
Secondly, avoid over-mixing the batter when you add dry ingredients. Over-mixing can create unwanted pockets of air, resulting in an uneven texture, dense crumb, and an unpleasant flavor. Mix the batter until all the dry ingredients are well incorporated without overdoing it.
Thirdly, when measuring flour with cups, remember not to pack it tightly. Too much flour will produce a tough cake because the batter won’t have enough liquid to balance it out, resulting in a dry coffee cake. Always use a spoon to transfer flour into your cup, then level it off with a knife or spatula.
Fourthly, if you’re going to substitute or remove an ingredient from the recipe, always make sure to follow comparable measurements and remember how changes may affect texture and flavor. For example, if you don’t have sour cream on hand, yogurt could be an excellent replacement because it has a similar tangy taste and creamy texture.
Lastly, keep an eye on your cake while baking. Ovens can vary widely in temperature even though they set at 350 degrees Fahrenheit. Rotate the pan halfway through so that both sides bake evenly.
By following these tips for perfect results, you will achieve an excellent Blueberry Cheese Coffee Cake Recipe that will delight your taste buds.
In conclusion, this Blueberry Cheese Coffee Cake Recipe is a perfect addition to your breakfast or brunch menu. The combination of blueberries, cream cheese, and walnut pieces will leave you wanting more. The sour cream cake layer is moist and fluffy with a delicate lemon zest flavor, while the streusel topping adds a crunchy texture to the cake.
The best part about this recipe is its versatility. It’s easy to make and can be customized to suit your preferences. You can use fresh or frozen blueberries, low carb substitutes, or experiment with different toppings to create your own unique twist.
So, whether you’re a seasoned baker or just starting out, this recipe is guaranteed to impress your guests and earn you rave reviews. I urge you to give it a try and discover for yourself why Blueberry Cheese Coffee Cake is one of the best coffee cakes out there.
So what are you waiting for? Preheat your oven to 350 degrees and get started on this mouth-watering Blueberry Cheese Coffee Cake Recipe today!
Blueberry Cheese Coffee Cake Recipe
- 1/3 cup butter, softened
- 2/3 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 1 1/2 cups frozen blueberries
- 1 cup all-purpose flour
- 1/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/3 cup butter, melted
- 1/2 cup walnut pieces
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon lemon zest
- Preheat oven to 350 degrees F
- Lightly grease 9-inch springform pan; set aside.
- In large bowl, beat butter with sugar until well combined. Beat in eggs, 1 at a time, beating well after each addition. Beat in vanilla. In separate bowl, combine flour, baking powder, baking soda and salt. Using wooden spoon, stir in butter mixture alternately with sour cream.
- Spread into prepared pan, mounding slightly.
- Sprinkle 1 cup of the blueberries over top.
- Crumb Topping.
- In small bowl, combine flour, brown and granulated sugars and cinnamon, drizzle butter evenly over top add walnuts; toss until thoroughly moistened. Set aside.
- Cheese Filling.
- In bowl, beat cream cheese with sugar until light and fluffy, scraping down side of bowl occasionally. Beat in egg and lemon rind just until smooth; set aside.
- Gently spread cream cheese filling over blueberries; sprinkle with remaining blueberries. Sprinkle with crumb topping.
- Bake 1 hour and 15 minutes or until edge is set and just beginning to come away from pan.
- Let cool in pan on rack for 30 minutes.
- Serve warm or at room temperature.
Add Your Own Notes
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