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The coffee cake with blueberry cream should be served with a good coffee. It has a moist and soft crumb, fresh summer blueberries, and a ribbon of sweetened cream cheese that runs through the center.
The assembly process for this cake is a bit more detailed than many other coffee cake recipes. When you spread the cream cheese layer, leave about 1.5 cm of space between the cream cheese and the edge of the pan. This will keep it contained within the outer cake.
For the top layer of batter, instead of simply pouring the batter in one large mass in the center (which will require much more spreading, moving some of the cream cheese layer underneath), use a teaspoon or cookie scoop to drop small amounts of batter evenly across the entire pan. Then you only need to spread it a little to even the top. It makes the process much easier.
Ingredients
For the cream cheese layer
- 170 gr full-fat cream cheese at room temperature
- 30 gr powdered sugar sifted
- 1 teaspoon vanilla extract
For the cake base
- 120 gr butter at room temperature
- 200 gr granulated sugar plus some for garnish
- 2 pcs large eggs at room temperature
- 240 gr sour cream
- 1 teaspoon baking soda
- 200 gr plain flour 00
- 1 teaspoon baking powder also 1 teaspoon and 1/2
- ½ teaspoon fine sea salt
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 150 gr fresh blueberries or frozen
Instructions
- Preheat the oven to 350°F. Grease an 8-inch deep round cake pan (preferably with a removable bottom).
- Line the bottom with parchment paper; lightly greased.
- In a bowl or in the bowl of a stand mixer fitted with a paddle attachment, beat together the cream cheese and powdered sugar until smooth, about 1 to 2 minutes.
- Mix 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), beat the butter and sugar together until fluffy, 2 to 3 minutes.
- Add the eggs, one at a time, beating well after each addition. Mix in 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 the sour cream and baking soda.
- Using a low-speed mixer, add half of the dry ingredients to the batter, followed by half of the sour cream, mixing after each addition until fully incorporated.
- Scrape down the sides of the bowl, then repeat with the remaining dry ingredients and sour cream.
- Divide half of the regular batter into the prepared cake pan. Sprinkle with about 1/3 of the blueberries, pressing gently into the batter.
- Spoon the cream cheese mixture over the batter, spreading it carefully into an even layer that doesn't reach the edges of the pan.
- Add the remaining blueberries into the rest of the batter until evenly distributed. Drop small spoons (I use a cookie scoop) evenly over the top of the cream cheese layer, then use an offset spatula to spread evenly until smooth.
- Sprinkle with a spoon or two of granulated sugar.
- Bake for about 55-60 minutes or until the top is golden and a skewer inserted near the center comes out clean (use a skewer or toothpick, a regular toothpick isn't long enough).
- Note that different-sized pans may require more or less baking time, so adjust accordingly.
- Set the pan on a wire rack to cool. Run a knife around the edge to loosen, then remove from the pan and let cool completely before slicing.
- The cake keeps, covered in an airtight container, for up to 5 days.
