Imagine waking up to the most irresistible aroma of freshly baked coffeecake, where creamy, tangy cream cheese meets bursting, juicy blueberries in a perfectly tender cake that melts in your mouth. This isn't just another breakfast recipe—it's a culinary experience that transforms ordinary mornings into extraordinary moments of pure deliciousness. Whether you're a baking enthusiast or a weekend brunch hero, this Blueberry Cream Cheese Coffeecake will become your new obsession!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 12 servings
Ingredients
- 1 package cream cheese, softened
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, cream together the softened cream cheese, butter, and sugar until light and fluffy, using an electric mixer on medium speed. This should take approximately 3-4 minutes.
- Add eggs one at a time to the cream cheese mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can result in a tough cake.
- Gently fold in 1 1/2 cups of fresh blueberries, reserving the remaining 1/2 cup for topping.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Sprinkle the remaining blueberries on top of the batter.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and let the coffeecake cool in the pan for 15-20 minutes before slicing. This allows the cake to set and makes cutting easier.
- Cut into 12 equal squares and serve warm or at room temperature. Optional: dust with powdered sugar or serve with a dollop of whipped cream.
Tips
- Use room temperature ingredients: Ensure cream cheese, butter, and eggs are at room temperature for smoother mixing and better texture.
- Don't overmix the batter: Mix until ingredients are just combined to keep the cake light and tender.
- Choose fresh blueberries: Ripe, firm blueberries work best and prevent excessive bleeding into the batter.
- Prevent blueberry sinking: Toss blueberries in a little flour before folding into the batter to help them stay suspended.
- Check for doneness: A toothpick should come out clean, and the top should be golden brown.
- Cooling is crucial: Let the cake rest in the pan for 15-20 minutes to set properly before slicing.
- Optional enhancements: Consider adding a streusel topping or a light glaze for extra decadence.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 6g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 85mg
