Description
This irresistible coffee cake features juicy blueberries, a rich cream cheese swirl, and buttery cinnamon crumble topping. Perfect for breakfast, brunch, or dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- ½ cup whole milk (room temperature)
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 3 cups fresh blueberries
- 8 ounces cream cheese (softened)
- 1 tablespoon light brown sugar
- 1 tablespoon cornstarch
- ½ cup light brown sugar
- 3 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- 3 tablespoons unsalted butter (cold, cubed)
- Confectioners’ sugar for dusting
Instructions
- Preheat oven to 350°F. Line a 9-inch springform pan with parchment paper and spray with baking spray.
- Whisk together flour, baking powder, and salt in a large bowl. Set aside.
- Cream butter and sugar in a stand mixer until light and fluffy (2-3 minutes).
- Add eggs, milk, vegetable oil, and vanilla. Mix on low speed for 1 minute.
- Add dry ingredients to wet ingredients. Mix on medium speed for 30 seconds until just incorporated.
- Remove bowl from mixer and gently fold in blueberries.
- Mix cream cheese, brown sugar, cornstarch, and vanilla with hand mixer until smooth.
- Pour half the blueberry batter into prepared pan, spreading evenly.
- Spread cream cheese mixture over batter. Top with remaining blueberry batter.
- Combine brown sugar, flour, and cinnamon for topping.
- Work in cold butter pieces to create pea-sized crumbles.
- Sprinkle crumble topping evenly over batter.
- Bake 65-70 minutes until toothpick comes out with few crumbs.
- Cool 10 minutes, then release springform sides.
- Cool completely before slicing and dust with confectioners’ sugar.
Notes
- Use room temperature ingredients for better mixing and a smoother batter consistency
- Toss blueberries in a tablespoon of flour before folding to prevent sinking
- Don’t overmix the batter – stop as soon as ingredients are combined for tender cake
- Cover with foil if the top browns too quickly during baking
- Test doneness with a toothpick in the center – a few moist crumbs are perfect
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg
Keywords: coffee cake recipe, cream cheese coffee cake, blueberry dessert, breakfast cake, brunch recipes, cinnamon crumble cake, berry coffee cake, homemade coffee cake