Okay, you guys, let’s talk coffee cake. Remember those dry, crumbly excuses for coffee cake you’d find in the grocery store bakery? Yeah, this is NOT that. This Blueberry Cream Cheese Coffee Cake is unbelievably moist, bursting with juicy blueberries, and the most decadent cream cheese swirl. If you love blueberry muffins, just imagine that but with a rich cream cheese filling and a sweet glaze. Is it addictive?

What is Blueberry Cream Cheese Coffee Cake?

Think of it as the sophisticated cousin of your everyday coffee cake. It starts with a tender, buttery base, but then gets a major upgrade with a swirl of sweet and tangy cream cheese filling nestled right inside. Is this a cake made with blueberries? It’s pure comfort food, perfect for a weekend brunch or a special occasion. It really does elevate the typical coffee cake experience to something truly special.

Why you’ll love this recipe?

What are some of the best reasons to love Blueberry Cream Cheese Coffee Cake? The combination of slightly tart blueberries, the rich cream cheese, and the sweet, buttery cake is just divine. Each bite is a little explosion of deliciousness. Is cream cheese swirl easy to make? What makes this cake so versatile? What I love about this is that it feels fancy without being fussy. Is this the kind of cake that will impress your friends and family, but it’s also easy enough to make on a weeknight? The textures are similar, but the blueberry cream cheese combo takes it to a whole new level. It’s just… *chef’s kiss*

How do I make blueberry cream cheese coffee cake?

Quick Overview

How do I make Blueberry Cream Cheese Coffee Cake? How do you make a simple cake batter, make a quick cream cheese filling, layer them in a pan with blueberries, swirl it all together, bake, and then drizzle with a sweet glaze? What is the best part about swirling technique? I’m not a master baker, but this recipe is very forgiving!

Ingredients

For the Main Batter: What is the main body?
* 2 cups all-purpose flour: I always use unbleached for the best flavor. * 1 teaspoon baking powder: Make sure it’s fresh! Old baking powder will not give you the rise you need. * 12 teaspoon baking soda: This helps with browning and texture. * 12 teaspoon salt: Enhances the sweetness and other flavors. * 34 cup (1 12 sticks) unsalted butter, softened: If you prefer a less sweet cake, you can reduce this slightly. * 2 large eggs: Use room temperature eggs for a smoother batter. * 1 teaspoon Vanilla Extract: Pure vanilla extract is always best, but imitation works in a pinch. * 1 cup sour cream: This is key for the moistness of the cake. Don’t substitute it! * 1 cup fresh blueberries: Frozen blueberries will work too, but I prefer fresh. Just toss them in a little flour before adding them to the batter to prevent them from sinking.

For the Filling:
* 8 ounces cream cheese, softened: Again, make sure it’s softened! * 13 cup granulated sugar: You can adjust this to your liking. * 1 large egg yolk: This adds richness to the filling. * 12 teaspoon vanilla extract: A little goes a long way!

For the Glaze:
* 1 cup powdered sugar: Sift it for a smoother glaze. * 2-3 tablespoons milk: Start with 2 and add more until you reach the desired consistency. * 12 teaspoon vanilla extract: Optional, but it adds a nice touch.

What is the best step by step

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. I always do this first thing so the oven is ready to go when the batter is done. What are some ways to clean a pan with parchment paper?

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking ensures that everything is evenly distributed. I always do this step by hand because I find it easier to control. Don’t skip this step – it’s important for the texture of the cake!

Step 3: Mix Wet Ingredients

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure the butter is properly creamed with the sugar. This is crucial for a light and airy cake. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix! Overmixing will develop gluten in the flour, resulting in a tough cake. The batter should be thick but still pourable.

Step 5: Prepare Filling

In a medium bowl, beat together the cream cheese and sugar until smooth. Beat in the egg yolk and vanilla extract. This filling should be nice and creamy. If your cream cheese is still a little cold, you might need to beat it for a bit longer to get it smooth. Don’t worry if there are a few small lumps – they’ll melt in the oven.

Step 6: Layer & Swirl

Half of the cake batter should be poured into the prepared pan. Drop spoonfuls of the cream cheese filling over the batter. Sprinkle with half of the blueberries. Pour the remaining cake batter over the cream cheese filling and blueberries. Drop spoonfuls of the remaining cream cheese filling over the batter and sprinkle with the remaining blueberries. Use a knife or skewer to swirl the cream cheese filling into the batter. You want to create a marbled effect, not completely blend the filling into the batter. I like to make a figure-eight pattern with the knife.

Step 7: Bake

Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Every oven is different, so keep an eye on it! If the top starts to brown too quickly, you can tent it with foil.

Step 8: Cool & Glaze

Once the cake is completely cool, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cake. I like to use a fork or spoon to drizzle the glaze evenly. You can also make the glaze thinner or thicker depending on your preference.

Step 9: Slice & Serve

What is the best way to serve Blueberry Cream Cheese Coffee Cake at room temperature? I also like to add a dollop of whipped cream or a scoop of vanilla Ice Cream.

What should I serve it with?

What are some ideas for making Blueberry Cream Cheese Coffee Cake?

For Breakfast:I love a simple black coffee or latte with a side of fresh fruit, like strawberries or raspberries. For a more elegant presentation, dust the cake with powdered sugar and garnish with a few fresh blueberries.

For Brunch:What are some of the best brunch desserts? For beverages, consider mimosas, sparkling cider, or iced tea.

As Dessert:What’s a good after-dinner treat?

For Cozy Snacks:What is the best way to unwind after a long day? I often make this for those cozy nights in when I’m craving something sweet but don’t want a whole cake. My kids love it with hot chocolate during the colder months!

How do I make a blueberry cream cheese coffee cake?

How do I make Blueberry Cream Cheese Coffee Cake?

Ingredient Quality: Always use the best quality ingredients you can afford. The butter and eggs should be fresh, and the vanilla extract should be pure. It really makes a difference in the overall flavor of the cake.

Softened Ingredients:Make sure your butter and cream cheese are properly softened before you start baking. This will help them cream together more easily and result in a smoother batter. I usually leave them out on the counter for about an hour before I start baking. If you forget, you can microwave them for a few seconds, but be careful not to melt them!

Don’t Overmix:Overmixing the batter will develop the gluten in the flour, resulting in a tough cake. Mix the wet and dry ingredients until just combined. Is it better to undermix than overmix?

Swirl with Care:When swirling cream cheese filling into the batter, be careful not to over-swirl. You want to create a marbled effect, not completely blend the filling into the batter. I find it helpful to dip a knife into flour between swirls to prevent sticking.

Baking Time:If you bake a cake for 45 minutes, you can check the doneness with a wooden skewer. If the top of the cake is browning too quickly, you can tent it with foil.

Glaze Consistency:For a thinner glaze, add more milk. For a thicker glaze, add less milk. I like to add a pinch of salt to my glaze to balance the sweetness.

What are some Storing and Reheating Tips?

How do you store Blueberry Cream Cheese Coffee Cake?

Room Temperature:Can you store a cake at room temperature for up to 2 days?

Refrigerator Storage: How do I For longer storage, you can refrigerate the cake for up to 5 days. Wrap it tightly in plastic wrap or store it in an airtight container. I find that the cake can dry out a bit in the refrigerator, so it’s important to keep it well-wrapped.

How do you use a freezerTo freeze a cake, wrap it tightly in plastic wrap and then in a layer of foil. You can store it in the freezer for up to 2 months. Thaw it overnight in the refrigerator before serving.

What is Glaze Timing Advice?If you’re planning to store the cake for more than a day, it’s best to wait to glaze it until just before serving. The glaze can become sticky or dissolve if stored too long. If you glaze the cake and then store it, you may want to add a fresh layer of glaze before serving to brighten it up.

What are the most frequently asked questions on Quora

Final Thoughts

What makes this Blueberry Cream Cheese Coffee Cake so good? What’s not to like about the blueberries? Why does it disappear so quickly at my house? What are some good coffee cake recipes? I can’t wait to hear how yours turns out! Let me know in the comments if you try it out and what variations you add.