Blueberry Cream Cheese Coffee Cake
A delightful blend of creamy and fruity, perfect for breakfast or an afternoon treat, filled with nostalgic flavors of blueberry and cream cheese.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter, softened
- 1 cup blueberries (fresh or frozen)
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Beat the cream cheese, sugar, and vanilla until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Whisk together the flour, baking powder, and salt in another bowl.
- Gradually add the flour mixture to the cream cheese mixture, mixing until just combined.
- Fold in the blueberries gently.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for about 30-35 minutes, or until a toothpick comes out clean.
- Allow the cake to cool slightly before removing from the pan.
- Dust with powdered sugar before serving, if desired.
Notes
Serve with coffee or tea. Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 8g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg