Blueberry Cream Cheese Coffee Cake
This Blueberry Cream Cheese Coffee Cake is so soft, moist, and has the most delicious layers of cake batter, a rich cream cheese topping, brown sugar streusel and topped with more blueberries and crunchy almonds. It's the perfect cake for breakfast or dessert!
Servings: 12 servings
Calories: 439kcal
Ingredients
Cake Layer
- 3/4 cup salted butter
- 3/4 cup granulated sugar
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 cup sour cream
- 1 teaspoon almond extract
- 1 whole egg
Cream Cheese Layer
- 8 ounces cream cheese softened at room temperature
- 1/4 cup granulated sugar
- 1 whole egg
- 1 1/2 cups fresh blueberries plus more for topping
Streusel Layer
- 1/4 cup salted butter cut into small cubes
- 1/4 cup brown sugar
- 2 tabllespoons all-purpose flour
- 1/4 cup sliced almonds
Instructions
To make thee cake layer
- Preheat oven to 350 degrees F and coat a 9 inch springform pan with cooking spray. Line the bottom with parchment paper cut to fit the circle. Set aside.
- In a large bowl with an electric mixer or in the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
- Add in the sour cream, almond extract and egg. Mix until combined.
- In a medium bowl, whisk together the flour, baking powder, and baking soda.
- Add the flour mixture to the wet mixture in 3 increments, mixing together just until combined. Be sure not to over-mix. Pour the batter into the prepared cake pan and evenly spread on top with a rubber spatula.
To make the cream cheese layer
- In a medium bowl, beat together the cream cheese until light and fluffy. Add the sugar and egg and continue to beat until smooth. Spread evenly over the cake layer. Sprinkle blueberries over the top.
Make streusel topping
- In a small bowl with a pastry cutter or fork, mash together the cold cubed butter, brown sugar, and flour. The mixture should form a paste. Sprinkle all over on top of the blueberries. Lastly, sprinkle the almond all over the streusel.
- Bake the cake for 55-60 minutes. The cake will still be slightly jiggly but a light golden brown, just be sure to let it cool completely on a cooling rack for at least an hour.
- Once cooled, top with extra blueberries (optional) cut into slices, serve and enjoy!
Notes
Recipe adapted from: Savory Experiments
Nutrition
Serving: 1slice | Calories: 439kcal | Carbohydrates: 44g | Protein: 5g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 96mg | Sodium: 181mg | Potassium: 143mg | Fiber: 1g | Sugar: 24g | Vitamin A: 865IU | Vitamin C: 1.9mg | Calcium: 67mg | Iron: 1.6mg