Introduction
This Easy Blueberry Cream Cheese Coffeecake is the perfect combination of fluffy cake, creamy cheesecake filling, and a sweet crumb topping. With bursts of fresh blueberries in every bite, this dessert is ideal for breakfast, brunch, or a delightful treat enjoyed alongside coffee.
Ingredients
250g all-purpose flour
150g granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
120ml sour cream
120ml milk
2 large eggs
1 teaspoon vanilla extract
115g unsalted butter, melted
150g fresh blueberries
Cream Cheese Filling:
200g cream cheese, softened
50g granulated sugar
1 large egg
½ teaspoon vanilla extract
Crumb Topping:
80g all-purpose flour
50g granulated sugar
50g unsalted butter, cold and cubed
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 8-10 servings
Directions
1. Preheat the oven to 175°C (350°F). Grease a 23cm (9-inch) baking pan and set aside.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, combine sour cream, milk, eggs, vanilla extract, and melted butter. Mix well.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Gently fold in the blueberries and pour half the batter into the prepared pan.
6. In another bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth. Spread this mixture over the first layer of batter.
7. Pour the remaining batter over the cream cheese layer and smooth the top.
8. For the crumb topping, mix flour and sugar in a separate bowl. Cut in the cold butter using a fork or pastry cutter until the mixture is crumbly. Sprinkle evenly over the batter.
9. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
10. Allow the coffeecake to cool slightly before slicing. Serve warm or at room temperature.
Detailed Directions and Instructions
Step 1: Preheat Oven
Preheat the oven to 175°C (350°F). Grease a 23cm (9-inch) baking pan and set it aside.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together 250g all-purpose flour, 150g granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt until well mixed.
Step 3: Mix Wet Ingredients
In a separate bowl, combine 120ml sour cream, 120ml milk, 2 large eggs, 1 teaspoon vanilla extract, and 115g melted unsalted butter. Mix until smooth.
Step 4: Combine Mixtures
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid over-mixing to keep the cake fluffy.
Step 5: Add Blueberries
Gently fold in 150g fresh blueberries to the batter and pour half of it into the prepared baking pan.
Step 6: Prepare Cream Cheese Filling
In another bowl, beat together 200g softened cream cheese, 50g granulated sugar, 1 large egg, and ½ teaspoon vanilla extract until the mixture is smooth and creamy.
Step 7: Layer Filling
Spread the cream cheese mixture over the first layer of batter in the pan.
Step 8: Add Remaining Batter
Pour the remaining batter over the cream cheese layer, smoothing the top with a spatula.
Step 9: Make Crumb Topping
For the crumb topping, mix 80g all-purpose flour and 50g granulated sugar in a separate bowl. Cut in 50g cold and cubed unsalted butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
Step 10: Sprinkle Topping
Evenly sprinkle the crumb topping over the batter in the pan.
Step 11: Bake
Bake the coffeecake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Step 12: Cool and Serve
Allow the coffeecake to cool slightly in the pan before slicing. Serve it warm or at room temperature.
Notes
Storage
Leftover coffeecake can be stored covered at room temperature for up to 2 days or refrigerated for up to a week.
Freezing
This coffeecake can be frozen for up to 3 months. Wrap slices tightly in plastic wrap and then in aluminum foil before freezing.
Variations
Feel free to substitute the blueberries with other fruits such as raspberries or blackberries for a different flavor.
Serving Suggestions
This coffeecake pairs wonderfully with a cup of coffee or tea, making it an excellent choice for brunch or afternoon tea.
Storage Instructions
Cooling and Storage
Allow the Easy Blueberry Cream Cheese Coffeecake to cool completely on a wire rack before storing.
Refrigeration
Store leftover coffeecake in an airtight container in the refrigerator for up to 4-5 days.
Freezing
For longer storage, you can freeze the coffeecake. Wrap it tightly in plastic wrap and then in aluminum foil, and freeze for up to 2-3 months. To serve, thaw overnight in the refrigerator and bring to room temperature before enjoying.
Serving Suggestions
Breakfast or Brunch
Serve warm or at room temperature as a delightful breakfast option or brunch treat.
Coffee Pairing
Pair with freshly brewed coffee or tea for an ideal afternoon snack.
With Toppings
Consider adding a dusting of powdered sugar on top for a decorative touch, or serve with whipped cream for extra indulgence.
Nutritional Information
Per Serving (1 slice, based on 10 servings)
- Calories: Approximately 290
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 70mg
- Sodium: 210mg
- Total Carbohydrates: 36g
- Dietary Fiber: 1g
- Sugars: 15g
- Protein: 5g
Ingredient Substitutions
Flour Alternatives
You can substitute all-purpose flour with gluten-free flour blend for a gluten-free version.
Dairy Options
Replace sour cream with plain yogurt, or use a dairy-free yogurt alternative to make the recipe dairy-free.
Sweetener Variations
For a healthier option, use coconut sugar or maple syrup in place of granulated sugar.
Egg Replacement
If you're looking to make this egg-free, you can substitute each egg with ¼ cup of unsweetened applesauce or a flax egg (1 tablespoon flaxseed meal + 3 tablespoon water, let sit for 5 minutes).
Cook techniques
Mixing Technique
When combining dry ingredients, use a whisk to ensure even distribution of baking powder and baking soda. For wet ingredients, mix thoroughly to avoid clumps.
Folding Technique
Gently fold in the blueberries with a spatula to prevent them from breaking and to maintain their shape in the batter.
Layering Technique
When layering, carefully spread the cream cheese filling over the batter to avoid mixing the two layers. Use a spatula for smoother application.
Crumb Topping Technique
Use a pastry cutter or fork to cut cold butter into the flour and sugar until it resembles coarse crumbs. This ensures a light and crumbly topping.
Baking Technique
Ensure even baking by placing the coffeecake in the center of the oven. Use an oven thermometer to verify temperature accuracy.
Cooling Technique
Allow the coffeecake to cool in the pan for at least 10 minutes before transferring to a wire rack. This helps maintain its shape and texture.
FAQ
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just be sure to add them directly from the freezer without thawing to prevent the batter from turning purple.
What can I substitute for sour cream?
Greek yogurt or buttermilk are great substitutes for sour cream in this recipe.
How do I store leftovers?
Store leftovers in an airtight container at room temperature for up to two days, or in the refrigerator for up to a week.
Can I make this coffeecake ahead of time?
Yes, you can prepare the batter and cream cheese filling the night before. Store them separately in the refrigerator, then assemble and bake in the morning.
What if I don’t have a 9-inch pan?
If you don’t have a 9-inch pan, you can use an 8-inch pan; however, you may need to adjust the baking time slightly. Check for doneness with a toothpick.
Conclusion
This Easy Blueberry Cream Cheese Coffeecake is a delightful treat that brings together the softness of cake, the creaminess of cheesecake, and the sweetness of blueberries. Perfect for any occasion from breakfast to dessert, it’s sure to be a crowd-pleaser. Bake this recipe to enjoy a slice of comfort that pairs wonderfully with coffee or tea.
Mixed Berry Cream Cheese Coffeecake
Substitute blueberries with a mix of raspberries, strawberries, and blackberries for a vibrant, colorful coffeecake that offers a medley of flavors.
Lemon Blueberry Cream Cheese Coffeecake
Add lemon zest and a splash of lemon juice to the batter and cream cheese filling to enhance the flavors and add a refreshing citrus twist.
Pineapple Coconut Coffeecake
Replace blueberries with crushed pineapple and add shredded coconut to the batter for a tropical version that’s perfect for summer brunches.
Chocolate Chip Cream Cheese Coffeecake
Incorporate chocolate chips into the batter and leave out the blueberries for a rich and indulgent variation that's sure to satisfy chocolate lovers.
Maple Walnut Cream Cheese Coffeecake
Add chopped walnuts and a drizzle of maple syrup to both the batter and crumb topping for a nutty flavor that complements the cream cheese filling beautifully.
Peach Cream Cheese Coffeecake
Use fresh or canned peaches in place of blueberries for a seasonal twist that delivers a sweet and juicy experience in every bite.
Cherry Almond Cream Cheese Coffeecake
Incorporate cherries and almond extract for a delightful combination of flavors that will remind you of classic desserts.
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