Moist Blueberry Cream Cheese Coffee Cake
A tender and flavorful coffee cake featuring a creamy cream cheese swirl and fresh blueberries, perfect for breakfast or brunch.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 2 cups (240 grams) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115 grams) unsalted butter, softened
- ¾ cup (150 grams) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup (120 grams) plain Greek yogurt
- 1 ½ cups (225 grams) fresh blueberries
- 8 ounces (225 grams) cream cheese, softened
- ⅓ cup (40 grams) powdered sugar
- 1 teaspoon lemon zest (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan with butter or non-stick spray and optionally line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using a mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, then add the vanilla extract and mix until just combined.
- Beat in the Greek yogurt until smooth.
- Gradually fold the dry ingredients into the wet ingredients in two additions using a spatula until just combined; a few small lumps are fine.
- Gently fold in the fresh blueberries, taking care not to crush them.
- In a separate bowl, beat the softened cream cheese with powdered sugar and lemon zest until smooth and creamy.
- Spread half of the blueberry batter evenly into the prepared pan. Dollop half of the cream cheese mixture over the batter in spoonfuls and gently swirl with a knife or skewer.
- Repeat with the remaining batter and cream cheese mixture, swirling gently.
- Bake on the middle rack for 40-45 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Remove from oven and let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
Use room temperature ingredients for best results. Toss blueberries in a teaspoon of flour before folding in to prevent bleeding. Avoid over-mixing the batter and cream cheese swirl to maintain texture. Check doneness starting at 35 minutes to avoid overbaking. Let cake cool in pan before removing to keep moist.
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 280
- Sugar: 20
- Fat: 14
- Carbohydrates: 33
- Protein: 5
Keywords: blueberry coffee cake, cream cheese coffee cake, breakfast cake, moist coffee cake, easy coffee cake recipe, brunch dessert