Blueberry Cream Cheese Coffee Cake
User Reviews
4.8
Blueberry Cream Cheese Coffee Cake
Description
The Blueberry Cream Cheese Coffee Cake features a tender cake batter made with butter, canola oil, sugar, eggs, vanilla, and sour cream, blended with all-purpose flour, oatmeal cereal, baking powder, soda, and salt for structure and lightness. The cream cheese filling, sweetened with sugar and mixed with egg, adds a creamy, tangy layer within the cake.
Fresh blueberries scattered in the filling and atop the batter contribute bursts of juicy flavor and visual appeal. The crumb topping consisting of melted butter, oatmeal cereal, brown sugar, and vanilla is spread over the cake, providing a crunchy contrast to the soft interior after baking at 350°F for about 60 to 75 minutes until set.
This coffee cake suits brunch tables or casual dessert occasions where a fruity and creamy cake with a satisfying texture variety is welcomed. The oatmeal crumb enhances the rustic charm and adds some heartiness to the sweet profile.
Ingredients
- Crumb Topping:
- ½ cup butter , melted
- 1½ cups oatmeal cereal
- ¾ cup brown sugar packed
- 1 teaspoon vanilla
- CAKE:
- ¼ cup butter melted
- ¼ cup canola oil
- 1 cup sugar
- 2 egg large
- 2 teaspoon vanilla
- 1 cup sour cream
- 1 1/2 cups all-purpose flour
- 1/2 cup oatmeal cereal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Cream Cheese Filling:
- 1 cream cheese 8-ounce package
- 1/4 cup sugar
- 1 egg large
- 1 1/2 cup blueberries fresh
Instructions
- Preheat oven to 350 degrees and grease your a 9" springform pan.
- To make the crumb topping, add the 1/2 cup melted butter, oat cereal, 3/4 cup brown sugar and vanilla to a large bowl and combine until crumbly.
- To make the cake, in a stand mixer add the 1/4 cup butter, oil, sugar, eggs, vanilla and sour cream. Turn on the stand mixer on low, then move to medium speed until fully combined.
- Add in the flour, oat cereal, baking powder, baking soda and salt and turn on low until just combined.
- To make the cream cheese filling, whisk the cream cheese, 1/4 cup sugar and 1 egg until smooth in a medium bowl.
- To assemble the cake, add half the cake batter to the bottom of the pan.
- Add the cream cheese filling leaving a 1" border around the edge and top with 1 cup blueberries.
- Add the rest of the cake batter, top with remaining 1/2 cup blueberries and finally add the crumble over the top of the cake.
- Bake for 60-75 minutes, or until center is set and doesn't move or jiggle when you move the pan.
- If there is even a slight jiggle the middle will be raw, so don't worry about it overcooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Calories | 354kcal | 18% |
| Carbohydrates | 47g | 16% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 71mg | 24% |
| Sodium | 245mg | 10% |
| Potassium | 110mg | 2% |
| Sugar | 34g | 68% |
| Vitamin A | 415IU | 8% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 58mg | 6% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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