Indulge in a slice of pure delight with this exquisite Blueberry Cream Cheese Coffee Cake recipe. Bursting with juicy blueberries, creamy cheese filling, and a buttery crumb topping, this heavenly creation is perfect for breakfast, brunch, or any time you crave a sweet treat. Elevate your baking game and treat yourself to the ultimate blend of flavors and textures with this irresistible coffee cake.


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Ingredients:

For the Cake:

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1 ½ cups fresh or frozen blueberries (if using frozen, do not thaw)

For the Cream Cheese Filling:

8 ounces cream cheese, softened
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract

For the Crumb Topping:

½ cup all-purpose flour
¼ cup granulated sugar
¼ cup packed light brown sugar
¼ teaspoon ground cinnamon
4 tablespoons unsalted butter, melted


Instructions:

Preheat Oven: 

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or springform pan.


Prepare Cream Cheese Filling: 

In a medium bowl, beat the softened cream cheese and granulated sugar until smooth. Add the egg and vanilla extract, and beat until well combined. Set aside.


Make Crumb Topping: 

In another bowl, combine the flour, granulated sugar, brown sugar, and ground cinnamon for the crumb topping. Stir in the melted butter until the mixture resembles coarse crumbs. Set aside.


Mix Dry Ingredients: 

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt for the cake batter. Set aside.


Cream Butter and Sugar: 

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.


Incorporate Eggs and Vanilla: 

Beat in the eggs, one at a time, followed by the vanilla extract.


Alternate Dry and Wet Ingredients: 

Gradually add the dry ingredients to the creamed mixture, alternating with the sour cream, beginning and ending with the flour mixture. Mix until just combined.


Assemble Cake Layers: 

Spread half of the cake batter into the prepared pan. Spoon the cream cheese filling over the batter and gently spread it to cover. Sprinkle half of the blueberries evenly over the cream cheese layer. Top with the remaining cake batter, smoothing the top with a spatula. Sprinkle the remaining blueberries over the top.


Add Crumb Topping: 

Sprinkle the crumb topping evenly over the top of the cake batter.


Bake: 

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.


Cool and Serve: 

Allow the cake to cool in the pan for 15 minutes before removing it to a wire rack to cool completely. Slice and serve this delectable Blueberry Cream Cheese Coffee Cake, and savor every blissful bite.


With its luscious cream cheese filling, juicy blueberries, and buttery crumb topping, this coffee cake is a true delight for the senses. Perfect for breakfast, brunch, or dessert, it's sure to become a beloved favorite among family and friends. So, gather your ingredients and get ready to indulge in a slice of pure bliss!