The Ultimate Blueberry Cream Cheese Coffee Cake
A moist, flavorful coffee cake with a creamy blueberry and cream cheese swirl. Perfect for breakfast or dessert!
Servings: 8 servings
Ingredients
For the Cake
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
For the Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
For the Streusel Topping
- 1/4 cup butter, softened
- 1/4 cup brown sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch round pan.
- In a bowl, cream sugar and butter until fluffy. Add eggs and vanilla.
- Mix in flour, baking powder, and salt, alternating with milk. Pour batter into prepared pan.
- For the filling, beat cream cheese, sugar, egg, and vanilla. Spread over the batter.
- Sprinkle blueberries evenly over the cream cheese mixture.
- For the streusel, combine butter, sugar, flour, and cinnamon until crumbly. Sprinkle over the top.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Cool before serving.