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Moist Blueberry Cream Cheese Coffee Cake

moist blueberry cream cheese coffee cake - featured image
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A moist and tender coffee cake featuring a luscious cream cheese swirl and fresh blueberries, perfect for breakfast or brunch.

Ingredients

Scale
  • 2 ½ cups (300g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (113g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 cup (240ml) whole milk, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon fresh lemon zest
  • 8 ounces (225g) cream cheese, softened
  • ½ cup (60g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 ½ cups (225g) fresh blueberries

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray.
  2. Prepare the cream cheese swirl: In a medium bowl, beat 8 ounces softened cream cheese with ½ cup powdered sugar and 1 teaspoon vanilla extract until smooth and creamy. Set aside.
  3. Mix dry ingredients: In a large bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, and 1 cup granulated sugar until well combined.
  4. Cream butter and eggs: In a separate bowl, beat ½ cup softened unsalted butter until fluffy, about 2 minutes. Add 3 large eggs one at a time, beating well after each addition. Stir in 2 teaspoons vanilla extract and 1 teaspoon fresh lemon zest.
  5. Combine wet and dry: Alternately add the dry ingredients and 1 cup milk to the butter mixture, starting and ending with flour. Mix just until combined.
  6. Fold in blueberries gently using a rubber spatula, being careful not to break them.
  7. Assemble the cake: Pour half of the batter into the prepared pan and spread evenly. Dollop half of the cream cheese mixture over the batter and swirl gently with a knife or skewer. Repeat with remaining batter and cream cheese, swirling again.
  8. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
  9. Cool the cake in the pan on a wire rack for at least 20 minutes before slicing.

Notes

If edges brown too quickly, tent with foil halfway through baking. Toss blueberries in flour before folding to prevent sinking. Use fully softened cream cheese for smooth swirl. Do not overmix batter to keep cake moist. Fresh blueberries preferred; if using frozen, keep frozen until folding in.

Nutrition

Keywords: blueberry coffee cake, cream cheese coffee cake, breakfast cake, moist coffee cake, easy coffee cake recipe, homemade breakfast treat

Find it online: https://oracooks.com/moist-blueberry-cream-cheese-coffee-cake-recipe-easy-homemade-breakfast-treat/