Blueberry Cream Cheese Coffee Cake Recipe

This Blueberry Cream Cheese Coffee Cake is irresistibly moist with a rich blueberry flavor that pairs perfectly with every bite. Ideal for breakfast or brunch, this homemade dessert is a delicious treat for any occasion!

Course Dessert

Cuisine American

Keyword Blueberry Coffee Cake, Blueberry Dessert, Breakfast Coffee Cake, Cream Cheese Coffee Cake, Easy Coffee Cake, Homemade Blueberry Cake, Moist Coffee Cake Recipe

Method Oven

Main Ingredient Grains

Prep Time 20

Cook Time 50

Total Time 1 10

Servings -10 slices

Calories 437kcal

Author Kelli Miller

Equipment

Ingredients

Coffee Cake Ingredients:

½ Cup(s) butter
1 Cup(s) and 1 tablespoon granulated sugar divided
¼ Cup(s) almond paste
1 teaspoon vanilla
2 eggs room temperature
¾ Cup(s) sour cream
3 Cup(s) flour
1 teaspoon baking soda
1 teaspoon baking powder
1 ½ Cup(s) fresh blueberries divided

Cream Cheese Filling Ingredients:

8 ounces cream cheese softened to room temperature
½ Cup(s) granulated sugar
1 large egg
¼ teaspoon almond extract

Instructions

Preheat the oven to 350 degrees.
Cream the sugars and butter well, and then add the vanilla, almond paste, sour cream, and eggs. Mix until smooth.
Mix in the baking soda, baking powder, and flour.
Spray a bundt pan with nonstick spray. Pour half of the batter into the bundt cake pan and pat down the center, making a dent to add the filling.
Mix the filling ingredients and then pour into the indented batter. Top with 1/2 of the blueberries.
Add the rest of the batter on the top, press it down, and spread it out evenly. Top with the rest of the blueberries.
Put the pan in the oven and bake for 50-55 minutes. Top with cream cheese or vanilla glaze.

Nutrition