I was looking on Pinterest (where else?) for a recipe to use up some blueberries and I came across this blueberry cream cheese coffee cake. I really love anything with crumb topping and then you one up a coffee cake with cream cheese? Now we’re talking. The cake batter is easy enough to put together. Then you fold in the blueberries and chunks of cream cheese to complete the batter. The crumb topping is made by just mashing together sugar, flour and cold butter. I have tried the two fork method and I even have a pastry blender, but I find that nothing works better than mushing it with your hands. The cake is so pretty after it is baked with all the bright purple blueberries poking out from beneath the golden crumb topping. When you taste it, the cake itself is moist and buttery. Then you bite into a blueberry and it’s sweet and juicy. Then you hit a pocket of cream cheese and it’s well, as you can imagine, creamy. I love all the different texture and taste contrasts in this cake. Another thing I love about coffeecake? It is one of the few times where it is completely acceptable to eat cake and call it breakfast. Although, that’s not to say that I haven’t eaten chocolate chip cookies in the morning and called it breakfast. But that was only me, hiding in the kitchen, stuffing them in my mouth before my kids woke up and wanted cookies for breakfast too.
Blueberry Cream Cheese Coffee Cake
Yield: an 8 x 8 cake. I used a 9 inch round cake pan.
For the cake:
1/4 cup (4 Tbs) butter, softened
2/3 cup granulated sugar
1/2 tsp vanilla (my addition)
1 cup plus 2 Tablespoons all- purpose flour, DIVIDED
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 cup fresh or frozen blueberries, washed, dried and picked over for stems I used fresh
3 oz cold cream cheese, cut into small cubes
For the crumb topping:
4 Tablespoons flour
4 Tablespoons sugar
2 Tablespoons cold butter
Preheat oven to 375F. Using a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until fluffy. Beat in the egg and vanilla (if using). Combine 1 cup of flour, baking powder and salt in a separate bowl. Gradually add the flour mixture to the butter mixture, alternating with the milk. Start and end with the flour mixture.
Toss the blueberries with remaining 2 Tbs flour. With a spatula, fold the blueberries and cream cheese cubes into the batter. Pour the batter into a greased 8 inch baking pan. I used a 9in round. I wish I would have put a parchment circle on the bottom so the cake would have been easier to remove and put on my cake stand.
Prepare the crumb topping: In a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle evenly over the batter. Bake for about 40 – 45 minutes or until a toothpick inserted in the center comes out clean. Mine took about 35 minutes.
- If you use frozen berries, do not thaw before using or they will bleed into the cake. It will still taste good, but it won’t look as pretty.
- When making the crumb topping, I find just using my hands to work better than two forks or a pastry blender.