breakfast

Blueberries And Cream Coffee Cake

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Indulge in the divine fusion of blueberry muffins, American coffee cake, and a touch of lemon with our Blueberry Coffee Cake recipe. This delightful creation promises the best of both worlds, featuring fresh, juicy blueberries for a perfectly moist and flavorful experience. To add to the delight, we’ve included a buttery streusel topping that takes this coffee cake to new heights.

A Symphony of Flavors in Every Bite

Picture a coffee cake swirled with sweet cream cheese and studded with bursts of fresh blueberries, finished off with a sugary crumb topping. This Blueberry Coffee Cake is not just a treat for the taste buds but a visual spectacle. Whether you’re planning a special occasion or a cozy Sunday brunch, this recipe is sure to wow your guests with its unparalleled flavor and texture.

Ingredients Needed:

Batter:

Butter

Sugar

Eggs

Sour cream

Baking powder

Salt

Flour

Fresh blueberries

For The Filling:

Cream cheese

Egg

Sugar

Vanilla

For the Crumb Topping:

Sugar

Flour

Butter

Blueberry Coffee Cake Texture

Creating the perfect coffee cake involves a thick batter that transforms into a super moist and delicious treat when baked. The cream cheese swirls and fresh blueberries contribute bursts of flavor that make each bite a delightful experience. Ideal for breakfast gatherings, brunch with friends, or simply indulging in a slice of blueberry goodness.

How to Freeze Coffee Cake

This recipe yields a 9×13 pan size of coffee cake, making it perfect for various occasions. If you wish to freeze some for later, follow these simple steps: bake as directed, let it cool, wrap individual slices in plastic wrap, and store them in a resealable freezer bag. Thaw a slice on the counter for about an hour or warm it in the microwave for 15 seconds for a comforting treat.

Frequently Asked Questions

What’s the difference between cake and coffee cake?

The unique feature of coffee cake lies in its delectable streusel topping, distinguishing it from regular cakes. The crumbly topping takes center stage, sometimes complemented by a drizzle of glaze or a touch of lemon zest.

Do you have to use fresh blueberries, or can you use frozen ones?

While fresh blueberries are preferred, frozen ones work just as well. Feel free to experiment with other berries, ensuring gentle folding into the batter.

How should I store my blueberry coffee cake?

For optimal freshness, store your coffee cake in the refrigerator in an airtight container for up to a week. For longer storage, freezing is recommended.

Blueberries And Cream Coffee Cake

0.0 from 0 votes
Recipe by admin Course: breakfast
Servings

12

servings
Prep time

15

minutes
Cooking time

50

minutes
Calories

683

kcal

This Blueberry Coffee Cake recipe is a delightful addition to your breakfast or brunch repertoire. Swirled with sweet cream cheese and adorned with fresh blueberries, this coffee cake is crowned with a sugary crumb topping, creating a symphony of flavors in every bite.

Ingredients

  • For The Batter:
  • 1 cup butter

  • 1 cup sugar

  • 2 eggs

  • 1/4 cup sour cream

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 2 cups flour

  • 2 cups fresh blueberries

  • 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

Directions

  • Preheat the oven to 350 degrees and coat a glass 9×13 pan with cooking spray.
  • For The Batter:
    Cream together the butter and sugar.
    Beat in the eggs and sour cream.
    Add baking powder, salt, and mix.
    Gradually add flour until completely mixed.
    Gently fold in fresh blueberries.
  • For The Filling:
    Beat together cream cheese, egg, sugar, and vanilla until smooth.
  • For The Crumb Topping:
    Mix sugar, flour, and butter with a pastry blender until crumbly.
  • Putting it Together:
    Spread half the batter into the bottom of the 9×13 pan.
    Spread cream cheese filling over the top.
    With the remaining batter, place spoonful evenly over the filling.
    Sprinkle the crumb topping over everything.
  • Bake for 50 to 55 minutes. Let the cake cool before serving.

Notes

  • To freeze, wrap individual slices in plastic wrap and store in a resealable freezer bag. Thaw on the counter for about an hour or microwave for 15 seconds if you prefer it warm.

Nutrition Facts

  • Calories: 683kcal
  • Carbohydrates: 82g
  • Protein: 10g
  • Fat: 36g
  • Cholesterol: 138mg
  • Sodium: 399mg
  • Potassium: 211mg
  • Fiber: 1g
  • Sugar: 46g
  • Calcium: 98mg
  • Iron: 1mg

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