Blueberry cream cheese coffee cake, sounds yummy, huh?
This cake Not too sweet or heavy, but moist, light and “tasty”.
The combination of flavors is really quite exceptional. The cake is soft and buttery. The cream cheese layer is not overly sweet, which lets the tartness of the cream cheese come through. Then, of course the blueberries offer a big burst of flavor.
I must say that this is one beautiful cake. I love the way the different toppings are layered on top of the cake. It looks fancy-schmancy but still a bit rustic. This is definitely a cake designed to impress
Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hour 15 mins
Serves: Serves 10
Ingredients
Coffee Cake
- ½ cup butter, room temperature
- ½ cup sugar
- 1 large egg
- ¼ cup sour cream
- 1 teaspoon vanilla
- 2 cups flour
- 2½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
- 1½ cups blueberries
Cheesecake Topping
- 8 oz. cream cheese, room temperature
- ⅓ cup sugar
- 1 teaspoon vanilla
- 1 large egg
Topping
- ⅓ cup powdered sugar (confectioners sugar)
- ½ cup blueberries
Instructions
- For the Coffeecake: Cream together butter and sugar until light and fluffy. Beat in egg and vanilla. Add sour cream and milk. Mix together until incorporated.
- Add the flour, baking powder and salt. Mix just until incorporated. Spread evenly into a greased 9 inch cake pan (I used a springform pan).
- Spread 1 1/2 cups blueberries on top of the layer of coffee cake
- Prepare the cheesecake Topping:
- Beat cream cheese with sugar until incorporated. Add vanilla and egg. . Spread on top of coffee cake layer.
- Bake at 350 degrees for 45-55 min. or until a toothpick inserted in the center comes out clean. Allow to cool completely before serving.
- To serve:
Drizzle powdered sugar and blueberries on top
