Description
Scrumptious blueberry cream cheese coffee cake delivers a perfect balance of sweet and tangy flavors. Rich layers of tender cake, creamy filling, and juicy blueberries will delight you with each delectable bite.
Ingredients
Scale
- 2 cups blueberries (fresh or frozen)
- 6 oz (170 g) cream cheese (softened)
- 2 cups (240 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 2 large eggs
- ½ cup (118 ml) apple juice or water
- ¼ cup (60 ml) plain low-fat yogurt or sour cream
- ½ cup (50 g) sliced almonds
- ¼ cup (57 g) cold, diced butter
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1 tsp grated lemon zest (yellow part only)
- ¼ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
Instructions
- Blueberry Preparation: Simmer blueberries in apple juice or water over medium heat until juices release, then whisk cornstarch with water and stir into the mixture to create a thickened sauce. Remove from heat and cool to room temperature.
- Oven Preparation: Preheat oven to 350°F (175°C). Butter a 9-inch springform pan and line bottom with parchment paper for easy cake removal.
- Crumb Base Creation: Combine flour and sugar, then cut in cold butter using a food processor until coarse crumbs form. Divide the mixture, reserving half for topping.
- Dry Ingredient Integration: Mix baking powder, baking soda, salt, and lemon zest into the remaining crumb mixture, ensuring even distribution.
- Wet Ingredient Incorporation: Whisk yogurt, vanilla extract, and egg until smooth, then gently fold into dry ingredients to create a uniform batter. Spread evenly in prepared pan.
- Cream Cheese Layer: Beat cream cheese with sugar, egg, and lemon juice until silky. Pour carefully over cake batter, maintaining a clean edge.
- Topping Application: Dollop cooled blueberry sauce across cream cheese layer, leaving a border. Combine chopped almonds with reserved crumb mixture and sprinkle generously over the cake.
- Baking Process: Bake for 35-40 minutes until golden brown, with a slight jiggle in the center when gently shaken.
- Cooling and Serving: Let cake cool on wire rack for 15 minutes. Remove springform rim and serve warm for optimal enjoyment.
Notes
- Prevent Lumpy Sauce: Whisk cornstarch thoroughly with water to ensure a smooth, lump-free blueberry sauce before adding to the simmering berries.
- Master Mixing Technique: Fold wet ingredients into dry ingredients gently to maintain a tender cake texture, avoiding overmixing which can create a tough crumb.
- Strategic Topping Placement: Leave a 1-inch border when adding blueberry sauce to create a professional-looking presentation and prevent overflow during baking.
- Check Doneness Carefully: Look for a golden brown top and a slight jiggle in the center when shaking the pan to ensure perfect baking without overcooking.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Boiling, Simmering, Baking, Blending
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 550
- Sugar: 32 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 77 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 85 mg