Blueberry Coffee Cake
User Reviews
4.9
Blueberry Coffee Cake
Description
The Blueberry Coffee Cake begins with a batter made from creamed butter and sugar, eggs, sour cream, baking powder, salt, and flour folded with fresh blueberries. A creamy filling is made from cream cheese, egg, sugar, and vanilla, lending tanginess and moisture in the middle layer. A crumb topping of sugar, flour, and butter is sprinkled over the batter and filling before baking.
This results in a moist coffee cake with pieces of fresh blueberry, tender crumb, and a smooth cream cheese layer adding richness. The crumb topping adds a crisp contrast to the softer textures inside. The cake is baked in a 9x13 pan and has a golden exterior.
Serve sliced for breakfast or as a snack with coffee or tea. The cake is suitable for making ahead and can be frozen in individual slices for convenient future servings.
To freeze, fully bake and cool the cake, then wrap slices individually in plastic wrap and store in a freezer bag. Thaw at room temperature before eating or warm briefly in a microwave.
Ingredients
For The Batter:
- 1 cup butter
- 1 cup sugar
- 2 egg
- 1/4 cup sour cream
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups flour
- 2 cups blueberries fresh
For The Filling:
- 16 ounces cream cheese (2 packages)
- 1 egg
- 1 cup sugar
- 1 teaspoon vanilla
For the Crumb Topping:
- 1/4 cup sugar
- 1/2 cup flour
- 1/4 cup butter
Instructions
- Preheat oven to 350 degrees and coat a glass 9x13 pan with cooking spray.
For The Batter:
- Cream together the butter and sugar, then beat in the eggs and sour cream. Add the baking powder and salt and mix a little more. Add the flour a little at a time until completely mixed in. Last, gently fold in the fresh blueberries.
For The Filling:
- Beat together the cream cheese, egg, sugar, and vanilla until smooth.
For the Crumb Topping:
- Mix the sugar, flour, and butter with a pastry blender (or fork) until crumbly.
Putting it Together:
- Spread half the batter into the bottom of the 9x13 pan. Next, spread the cream cheese filling over the top. Then, with the remaining batter, place spoonfuls all over the filling (try to spread them out evenly). Last, sprinkle the crumb topping over everything.
- Bake for 50 to 55 minutes. Let the cake cool for before serving.
Notes
- Freeze baked and cooled slices individually wrapped in plastic wrap for convenient storage.
- Thaw frozen slices at room temperature for about an hour before serving.
- Reheat thawed slices in the microwave for about 15 seconds if a warm serving is preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 683 kcal
% Daily Value*
| Calories | 683kcal | 34% |
| Carbohydrates | 82g | 27% |
| Protein | 10g | 20% |
| Fat | 36g | 55% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 138mg | 46% |
| Sodium | 399mg | 17% |
| Potassium | 211mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 46g | 92% |
| Vitamin A | 1214IU | 24% |
| Calcium | 98mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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