Oh my goodness, let me tell you about my absolute favorite treat in the whole world: blueberry cream cheese coffee cake! This delightful cake has a special place in my heart, and I can still remember the first time I made it. It was a rainy Saturday morning, and I had a craving for something sweet yet comforting. I decided to whip up this cake, and as soon as it came out of the oven, the entire house was filled with the most heavenly aroma of warm blueberries and creamy goodness. Wow! You could practically taste the sunshine!
The best part? It’s perfect for any time of day! Whether you’re enjoying a cozy breakfast with a cup of coffee or serving it as a sweet dessert after dinner, this cake never disappoints. The layers of juicy blueberries nestled in a rich cream cheese batter create a flavor explosion that’s just divine. Trust me, once you’ve tried it, you’ll be dreaming about it long after the last bite. It’s truly a slice of happiness, and I can’t wait for you to make it yourself!
Ingredients for Blueberry Cream Cheese Coffee Cake
Gathering the ingredients for this blueberry cream cheese coffee cake is half the fun! You’ll want to make sure you have everything ready before you dive in. Here’s what you’ll need:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup butter, softened to room temperature
- 2 large eggs
- 1/2 cup cream cheese, softened
- 1 cup blueberries, fresh or frozen (I prefer fresh for that burst of flavor!)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
And that’s it! Simple, right? Make sure your butter and cream cheese are nice and soft to blend easily. Trust me, it makes a world of difference in achieving that creamy texture we love. Now, let’s get ready to create some magic in the kitchen!
How to Prepare Blueberry Cream Cheese Coffee Cake
Alright, let’s get down to the fun part—making this blueberry cream cheese coffee cake! I promise, it’s easier than it sounds and oh-so-rewarding. Just follow these steps, and soon you’ll be savoring a slice of pure bliss!
Preheat and Cream
First things first, preheat your oven to 350°F (175°C). This is crucial because we want our cake to bake evenly and perfectly fluffy! While that’s heating up, grab a mixing bowl and cream together the softened butter and sugar. I like to use an electric mixer for this part, but a good old-fashioned whisk works too—just be ready for a workout! You want this mixture to be light and fluffy, which usually takes about 2-3 minutes. Ah, the smell of sweet butter and sugar is just heavenly!
Mixing Wet Ingredients
Now it’s time to add the eggs! Crack them in one at a time, mixing well after each addition. This helps to incorporate them fully into the batter, which is super important for that creamy texture we crave. Once the eggs are in, add in the softened cream cheese and the vanilla extract. Blend everything together until it’s nice and smooth. Trust me, that creamy mixture is going to be the heart of your cake!
Combining Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This step is key! Mixing the dry ingredients separately ensures everything is evenly distributed. Once they’re combined, gradually add the dry mix to your wet mixture. Do this gently, mixing just until everything is combined. We want to avoid overmixing—nobody wants a dense cake!
Folding in Blueberries
Here comes my favorite part: folding in the blueberries! Gently add them to the batter and use a spatula to fold them in. Be careful! We don’t want to smash them. The goal is to have those beautiful blueberries evenly spread throughout the batter, ready to burst with flavor. This little step adds such a lovely pop of color and sweetness!
Baking the Cake
Now, pour that luscious batter into a greased cake pan, spreading it out evenly. Then, pop it in your preheated oven and bake for about 30-35 minutes. Here’s a little tip: check for doneness by inserting a toothpick in the center. If it comes out clean, you’re golden! Once baked, let it cool in the pan for a few minutes before transferring it to a wire rack. Patience is key here, but oh, the aroma filling your kitchen will be worth the wait!
FAQ Section
Can I use frozen blueberries?
Absolutely, you can use frozen blueberries in this blueberry cream cheese coffee cake! They’ll work just fine, but there are a couple of things to keep in mind. First, don’t thaw them before adding to the batter; just toss them in straight from the freezer. This helps prevent the berries from bleeding too much into the batter and turning it a funky color. Also, keep an eye on the baking time, as frozen blueberries might add a touch of moisture. But don’t worry—you’ll still get that delicious burst of blueberry goodness!
How do I store the cake?
Storing your blueberry cream cheese coffee cake is super easy! Once it’s cooled completely, just place it in an airtight container. This keeps it nice and moist. You can store it at room temperature for about 2-3 days, or if you want to keep it fresh for longer, pop it in the fridge for up to a week. If you have leftovers, I recommend slicing it first for individual servings—makes it so much easier to grab a piece whenever the craving strikes!
Can I substitute cream cheese?
If you’re looking to substitute cream cheese, you have a few options! You could use Greek yogurt for a tangy twist, or even sour cream if you want a creamier texture. Just keep in mind that these substitutes will slightly change the flavor and texture of the cake. If you go this route, stick with full-fat versions for the best results! But honestly, cream cheese is the star of this recipe, so I suggest giving it a try first before experimenting!
Why You’ll Love This Recipe
- It’s super easy to make—perfect for both beginners and seasoned bakers!
- The combination of juicy blueberries and creamy cheese creates a flavor explosion that’s hard to resist.
- Versatile enough to serve for breakfast, brunch, or as a delightful dessert.
- Made with simple ingredients you probably already have in your pantry.
- Fills your kitchen with the most heavenly aroma while it bakes—no one can resist coming in for a sniff!
- It’s a crowd-pleaser; everyone loves a slice of this delicious cake!
- Leftovers (if there are any!) stay moist and tasty for days.
Tips for Success
Now that you’re ready to bake this delicious blueberry cream cheese coffee cake, let me share some of my best tips to ensure it turns out perfectly every time. Trust me, these little nuggets of wisdom can make a big difference!
- Use room temperature ingredients: Before you start mixing, make sure your butter, cream cheese, and eggs are at room temperature. This helps everything blend together smoothly and creates that lovely creamy texture we’re after!
- Don’t overmix the batter: Mix just until the ingredients are combined. Overmixing can lead to a dense cake, and we definitely want it light and fluffy!
- Check your blueberries: If you’re using fresh blueberries, give them a little rinse and pat them dry to remove excess moisture. This prevents the batter from getting too wet and helps those sweet bursts of flavor shine through!
- Cool the cake properly: After baking, let your cake cool in the pan for about 10 minutes before transferring it to a wire rack. This prevents it from breaking apart and helps maintain that perfect texture.
- Experiment with spices: If you’re feeling adventurous, add a pinch of cinnamon or nutmeg to the batter for an extra layer of flavor. It complements the blueberries beautifully!
- Don’t skip the toothpick test: When checking for doneness, remember that a few moist crumbs on the toothpick are okay, but if it comes out wet, give it a few more minutes in the oven. Nobody wants a gooey cake!
With these tips in your back pocket, you’re all set to impress friends and family with your baking skills. Enjoy the process and happy baking!
Nutritional Information
Alright, let’s talk about the numbers! While indulging in a slice of this blueberry cream cheese coffee cake, it’s good to know what you’re enjoying. Here’s the estimated nutritional information for one slice of this delightful cake:
- Calories: 250
- Total Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 150mg
- Total Carbohydrates: 38g
- Dietary Fiber: 1g
- Sugars: 12g
- Protein: 4g
Keep in mind, these values are estimates and can vary based on the specific ingredients you use. If you’re looking to tweak the recipe or swap some ingredients, just know that it might change these numbers a bit. But hey, a little treat every now and then is totally worth it, right? Enjoy every delicious bite!
Serving Suggestions
Now that you’ve baked this scrumptious blueberry cream cheese coffee cake, let’s talk about how to take your serving game to the next level! Trust me, the right accompaniments can elevate your cake experience from delightful to absolutely divine!
First up, I love to serve it warm with a dollop of freshly whipped cream on top. The lightness of the whipped cream perfectly balances the richness of the cake and adds a little extra indulgence. If you’re feeling fancy, sprinkle some lemon zest over the whipped cream for a zingy twist!
If you’re enjoying this cake for breakfast or brunch, why not pair it with a steaming cup of coffee or tea? The warm, comforting flavors of the cake combine beautifully with a rich brew. I often opt for a light roast coffee that complements the sweetness of the blueberries.
For a fun twist, try serving it alongside a scoop of vanilla ice cream! I mean, who doesn’t love warm cake with ice cream melting on top? It’s like a cozy hug in dessert form! You could even drizzle a little caramel or blueberry sauce over the ice cream to make it extra special.
And if you’re in the mood for something fresh, a side of mixed berries or a simple fruit salad can add a vibrant splash of color and a refreshing contrast to the cake’s richness. The mix of flavors and textures is just delightful!
So, whether you’re hosting a brunch, enjoying a cozy breakfast, or indulging in dessert, these serving suggestions will surely make your blueberry cream cheese coffee cake an unforgettable treat. Happy serving!
Print
Delightful Blueberry Cream Cheese Coffee Cake for Cozy Moments
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful coffee cake with layers of blueberry and cream cheese.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1/2 cup cream cheese
- 1 cup blueberries, fresh or frozen
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the butter and sugar.
- Add the eggs one at a time, mixing well after each addition.
- Blend in the cream cheese and vanilla extract.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the blueberries gently.
- Pour the batter into a greased cake pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let it cool before serving.
Notes
- Use fresh blueberries for the best flavor.
- Store leftover cake in an airtight container.
- Can be served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: blueberry cream cheese coffee cake