Cream Cheese Cake with Blueberries
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 running through the center.
Servings: 12 porzioni
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.
Notes
If using frozen blueberries, make sure to thaw them completely and bring them to room temperature; otherwise, they will lower the temperature of the batter and result in a cake with an undercooked center.
To quickly thaw frozen blueberries, I recommend placing them in a fine-mesh sieve and rinsing under warm water. Let them sit and drain for 20-30 minutes to reach room temperature.