Blueberry cream cheese cake

The coffee cake with blueberry cream should be served with a good coffee. It has a moist, fluffy crumb, fresh summer blueberries and a ribbon of creamcheesesweetened running through the center.

The assembly process for this cake is a little more detailed than many othersrecipesof coffee cakes. When you roll out the cream cheese layer, leave about 1.5cm of space between the cream cheese and the edge of the pan. This will keep it contained in the outer cake.

For the top layer of batter, instead of simply pouring the batter into a large mass in the center (which will require a lot more spreading, displacing some of the cream cheese layer below). Use a teaspoon or cookie scoop to drop small amounts of batter evenly throughout the pan. Then you just need to roll it out a little to even out the top. It makes the process much easier.

Blueberry cream cheese cake

The coffee cake with blueberry cream should be served with a good coffee. It has a moist, fluffy crumb, fresh summer blueberries, and a ribbon of sweetened cream cheese running through the center.

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Preparation:35 minutes minutes

Cooking:55 minutes minutes

Total time:1Now Now 30 minutes minutes

Range:desserts

Kitchen:International cuisine

Keywords:delicious desserts

Portions:12 portions

Chef:loveandoliveoil

Ingredients

For the cream cheese layer

• 170 gr whole cream cheese at room temperature
• 30 gr powdered sugar sieved
• 1 teaspoon vanilla extract

For the base of the cake

• 120 gr butter at room temperature
• 200 gr granulated sugar plus more for garnish
• 2 no large eggs at room temperature
• 240 gr sour cream
• 1 teaspoon baking soda
• 200 gr of 00 flour
• 1 teaspoon baking powder also 1 1/2 teaspoons
• ½ teaspoon fine sea salt
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 150 gr fresh blueberries or frozen

instructions

• Preheat oven to 350 degrees F. Butter an 8-inch, 3-inch-deep round cake pan (preferably with a removable bottom).
• Cover the bottom with baking paper; lightly buttered parchment.
• In a bowl or the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and powdered sugar until smooth, 1 to 2 minutes.
• Stir in the vanilla. Transfer the mixture to a small bowl, scraping as much as possible from the main bowl.
• In the same bowl (no need to wash), cream butter and sugar together until fluffy, 2 to 3 minutes.
• Add the eggs, one at a time, mixing well after each addition. Mix the vanilla and almond extracts.
• In a bowl, whisk together the flour, baking powder, and salt until evenly distributed. In another small bowl or glass measuring cup, whisk together the sour cream and baking soda.
• With the mixer on low speed, add half the dry ingredients to the batter, followed by half the sour cream, mixing after each addition until fully incorporated.
• Scrape down sides of bowl, then repeat with remaining dry ingredients and sour cream.
• Spread half of the regular batter into the prepared cake pan. Sprinkle with about 1/3 of the blueberries, pressing them lightly into the batter.
• Pour the cream cheese mixture over the top, carefully spreading it into an even layer that doesn't reach all the way to the edges of the pan.
• Fold the remaining blueberries into the rest of the batter until evenly distributed. Drop small spoonfuls (I use a cookie scoop) evenly all over the top of the cream cheese layer, then use an offset spatula to spread it until smooth.
• Sprinkle with a tablespoon or two of granulated sugar.
• Bake for about 55-60 minutes or until the top is golden brown and a skewer inserted near the center comes out clean (use a skewer or toothpick; a regular toothpick isn't long enough).
• Keep in mind that different sized pans may take more/less time to cook, so adjust accordingly.
• Place the pan on a wire rack to cool. Run a knife around the edge to loosen it, then remove it from the pan and let it cool completely before slicing.
• The cake will keep, covered in an airtight container, for up to 5 days.
  

Notes

If using frozen blueberries, be sure to thaw them completely and let them come to room temperature; otherwise they will lower the temperature of the batter and the result will be a cake with an undercooked center.

To quickly defrost frozen blueberries, I recommend placing them in a fine mesh strainer or colander and running them under warm water. Then let them rest and drain for 20-30 minutes and come to room temperature.

Greek yogurt

Technically you can use Greek yogurt in place of sour cream, however the final cake will be drier due to the lower fat content. Don't use low-fat or low-fat yogurt or sour cream in this recipe for one reason: The cake will turn out dry.