Blueberry Cream Cheese Coffee Cake
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Blueberry Cream Cheese Coffee Cake
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Blueberry Cream Cheese Coffee Cake is a moist and fluffy breakfast cake filled with juicy blueberries. The crunchy almond streusel topping and soft cream cheese layer are the perfect match for a mug of freshly brewed coffee!
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Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup unsalted butter softened
- 3 large eggs
- 2 teaspoon almond extract
- ⅔ cup milk
For the filling:
- 2 packages cream cheese, softened 8 ounce each
- ½ cup granulated sugar
- 1 large egg
- 1 cup fresh blueberries
For the struesel:
- 1 cup light brown sugar packed
- ½ cup granulated sugar
- ¼ teaspoon kosher salt
- 1 cup unsalted butter melted
- 2 cups all-purpose flour
- 1 teaspoon almond extract
- ½ cup almonds chopped
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Instructions
- To begin making the cake, in a large mixing bowl, beat flour, sugar, baking powder, baking soda, salt and butter together until crumbly. Add eggs, almond extract and milk, beat for about 2 minutes until fluffy and smooth.
- Pour cake batter evenly into bottoms of two 9inch round cake pans that have been sprayed with non-stick baking spray. Set aside.
- In a mixing bowl, beat cream cheese with sugar and egg for 3-4 minutes until smooth. Fold in blueberries. Pour evenly into the two cake pans over the cake batter. Set aside.
- In a bowl, combine brown sugar, sugar and salt. Pour melted butter, flour and almond extract into bowl and combine until crumbly. It will feel like a thick dough. Add in chopped almonds and drop by tablespoon over cream cheese layer.
- Bake cakes in a 325 degree oven for 45 minutes.
- Remove from oven and allow to cool about 15 minutes in pan. Remove from pan and cool completely. Slice and enjoy. Store remaining coffee cake in airtight container in refrigerator or freeze for later use.
Notes
- Spray your cake pans with non-stick baking spray first to make the cakes easier to remove. Or use our homemade cake release.
- The streusel topping will seem more like a thick dough than many crumb toppings. Use a 1 Tablespoon cookie scoop to help you evenly divide it over the unbaked cakes.
- Store this cake in an airtight container in the fridge. You can also freeze it for longer storage!
- Use a 9-inch springform pan to remove this cake easily from the baking dish. Much like our lemon coffee cake, you'll save yourself extra topping this way!
Nutrition Information
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Serving
1slice
Calories
513kcal
(26%)
Carbohydrates
66g
(22%)
Protein
7g
(14%)
Fat
25g
(38%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
10g
Cholesterol
104mg
(35%)
Sodium
185mg
(8%)
Fiber
2g
(8%)
Sugar
38g
(76%)
Nutrition Facts
Serving: 2cakes
Amount Per Serving
Calories 513 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 513kcal | 26% |
| Carbohydrates | 66g | 22% |
| Protein | 7g | 14% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 10g | 59% |
| Cholesterol | 104mg | 35% |
| Sodium | 185mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 38g | 76% |
* Percent Daily Values are based on a 2,000 calorie diet.
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