Blueberry Coffee Cake
Blueberry cream cheese coffee cake is just right for a lazy weekend breakfast! Layers of tangy cream cheese and sweet blueberries are sandwiched between a buttery cake and a crunchy pecan crumble topping.
Servings 16
Calories 450kcal
Equipment
Ingredients
Cake
- 1 cup sugar
- ½ cup butter
- 1 egg
- 1 cup sour cream
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
Filling
- 16 ounce cream cheese room temperature
- ½ cup white sugar
- 1 egg
- 1 pint fresh blueberries or your favorite fruit (pineapple, strawberries, raspberries, and peaches are all good)
Topping
- ½ cup chopped pecans
- ½ cup white sugar
- ⅓ cup all-purpose flour
- ⅓ cup butter
Instructions
- Preheat the oven to 350F.
- Grease a 13x9 inch baking pan.
- Blend the flour, baking soda, and baking powder – set aside.
- Beat 1 cup of sugar and ½ cup butter until creamy.
- Add 1 egg and beat until smooth.
- Stir in the sour cream, vanilla, and almond extract.
- Slowly beat the flour mixture into the sour cream mixture.
- Dough will be very sticky.
- Spoon half the dough into the pan.
- Beat the cream cheese, ½ cup white sugar, and egg together until smooth.
- Spoon over the dough in the baking dish.
- Sprinkle with blueberries.
- Drop the remaining dough by spoonfuls over the filling.
- Mix the topping ingredients in a bowl with your fingers until crumbly.
- Sprinkle over the dough.
- Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
Notes
Expert Tip: Do not use anything but regular cream cheese. Don't use whipped, blended, low fat, no fat, or non-dairy. It won't work.
- Just mix until the flour mixture is blended into the coffee cake batter and you don't see any white streaks. Don't over-mix. This keeps it tender.
- You can use raspberries, strawberries, pineapple, peaches... just about any kind of berry or soft fruit will work.
- I like pecans in the crumble topping but you can use walnuts or almonds if you prefer.
- I like fresh blueberries in this but frozen will work, too.
- If you'd like this coffee cake to be a little richer and more moist add an extra egg yolk in with the egg.
Nutrition
Calories: 450kcal | Carbohydrates: 51g | Protein: 5g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 84mg | Sodium: 181mg | Potassium: 156mg | Fiber: 1g | Sugar: 29g | Vitamin A: 810IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 1.6mg