Description
A moist and tender coffee cake studded with fresh blueberries and a swirl of creamy cheesecake filling, topped with a buttery crumb topping.
Ingredients
Scale
- For the Streusel Topping:
- 1/2 cup (100g) granulated sugar
- 1/2 cup (60g) all-purpose flour
- 1/4 cup (56g) cold unsalted butter, cubed
- 1 teaspoon ground cinnamon
- For the Cream Cheese Filling:
- 8 ounces (226g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- For the Cake:
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) sour cream
- 2 cups (300g) fresh blueberries
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan or line with parchment paper.
- Make the streusel: In a small bowl, combine 1/2 cup sugar, 1/2 cup flour, and cinnamon. Cut in the cold butter using a pastry blender or fork until mixture resembles coarse crumbs. Set aside.
- Make the cream cheese filling: In a medium bowl, beat cream cheese and 1/4 cup sugar until smooth. Add egg and 1 teaspoon vanilla; beat until combined. Set aside.
- Make the cake: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and 1 cup sugar until light and fluffy, about 2-3 minutes. Add eggs one at a time, beating well after each addition. Mix in 1 teaspoon vanilla.
- Gradually add the flour mixture alternately with the sour cream, beginning and ending with flour mixture, mixing just until combined. Fold in blueberries gently.
- Spread half of the cake batter into the prepared pan. Spoon the cream cheese filling over the batter, spreading carefully. Drop the remaining batter by spoonfuls over the cream cheese layer; gently spread to cover.
- Sprinkle the streusel topping evenly over the batter.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are fine). Cool in the pan on a wire rack for 15 minutes, then remove the sides of the pan. Cool completely before slicing.
- Serve at room temperature or slightly warm. Store leftovers in the refrigerator.
Notes
If using frozen blueberries, do not thaw them; toss with 1 tablespoon of flour before adding to batter to prevent sinking.
Nutrition
- Calories: 420
- Sugar: 32g
- Fat: 20g
- Carbohydrates: 54g
- Protein: 7g