Description
A moist and tender coffee cake layered with sweet blueberries, rich cream cheese, and a buttery crumb topping — perfect for breakfast, brunch, or an afternoon treat!
Ingredients
Scale
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
For the Cream Cheese Layer:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
For the Topping:
- 1 cup fresh or frozen blueberries
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking pan.
- Make the Cake Batter: In a bowl, whisk flour, baking powder, baking soda, and salt. In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and sour cream. Gradually add dry ingredients. Spread the batter into the prepared pan.
- Prepare Cream Cheese Layer: In a separate bowl, beat cream cheese, sugar, egg, and vanilla until smooth. Spread evenly over the cake batter.
- Add Blueberries and Topping: Sprinkle the blueberries over the cream cheese layer. For the topping, mix flour, brown sugar, and butter with a fork until crumbly. Sprinkle evenly over the blueberries.
- Bake: Bake for 40-45 minutes or until the top is golden and a toothpick inserted comes out clean. Let cool slightly before slicing.
Notes
- Use fresh blueberries for the best results, but frozen blueberries work well, too.
- Pair with a cup of coffee for a delightful treat!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 320
- Sugar: 20g
- Fat: 16g
- Carbohydrates: 38g
- Protein: 5g