This Blueberry Cheesecake Coffee Cake combines moist and tender cake, creamy cheesecake filling, and a crunchy, buttery topping, finished with a delicious glaze. Perfect for a lazy weekend brunch or breakfast or even dessert!
Are you craving a tasty baked treat to eat with your cup of hot coffee or tea? Make this Blueberry Cheesecake Coffee Cake that combines the taste of traditional coffee cake with fresh fruit and a cheesecake filling- made from scratch.
What Is Coffee Cake?
Coffee cake is a sweet cake commonly consumed with a cup of coffee, which is how it got its name. It is different in various parts of the world. In some areas, it is more like a sponge cake. In other areas, it is similar to pound cake. No matter how you make it, coffee cake is a great treat to have for breakfast or dessert. The Blueberry Cheesecake Coffee Cake simply combines the flavor of this traditional baked good with another delicious dessert to create something unique and tasty.
Reasons to Make the Blueberry Cheesecake Coffee Cake
Making the Blueberry Cheesecake Coffee Cake is ideal for many reasons. It is a great treat that you can prepare in about an hour. If you like baking different things, you will enjoy the easy process of putting this treat together. It is a treat that you can store in your refrigerator and eat each day. You might even want to make it as a dessert to serve to your family after dinner. You can even prepare this cake for a special event. If you were invited somewhere special, this is a great cake to bring with you to show your appreciation.
When Is It Best to Make the Blueberry Cheesecake Coffee Cake?
It is a good idea to prepare the recipe one day before you are planning to serve it and eat it. You want to give it time to chill in the refrigerator before you end up serving it to anyone. It is not the best idea to wait until the last minute to prepare this treat when you plan on taking it somewhere!
How Many Servings Does the Recipe Make?
When following this recipe, you can serve up to 14 people. It all depends on the size of the serving of each slice. If you need to feed more people because you are preparing this for a large crowd, consider doubling the recipe or making one Blueberry Cheesecake Coffee Cake right after the other.
Can You Use a Substitute for Granulated Sugar?
The recipe contains granulated sugar, but you may have forgotten to get it. If you do not have granulated sugar available, the best substitute for it is brown sugar. You can also use honey or stevia as a replacement for granulated sugar.
Which Cream Cheese Is Best to Use?
The brand of the cream cheese used to prepare the Blueberry Cheesecake Coffee Cake is not too important. However, if you are looking for a good brand of cream cheese in general, full fat Philadelphia Cream Cheese is an excellent choice.
Can You Use Frozen Blueberries Instead of Fresh Ones?
While the recipe calls for fresh blueberries, it is safe to use frozen ones. When you plan on using frozen blueberries, be sure to put them in your fridge or on your countertop to allow them to defrost before you use them in the recipe.
Can I Use a Different Type of Fruit?
If you do not like blueberries, you absolutely can use a different type of fruit. Other fruits that will taste great with the cheesecake filling and coffee cake include sliced strawberries, raspberries, and diced pineapples. You might even want to use mixed berries as a replacement for blueberries when following this recipe.
How Do You Store It?
Make sure to store the cake in an airtight container and put it in the fridge. If you have a special cake container, use it to keep this cake fresh while it sits in the fridge.
Can You Freeze the Blueberry Cheesecake Coffee Cake?
You can freeze the Blueberry Cheesecake Coffee Cake for up to three months. If you would like to freeze it, wrap it in plastic wrap and seal it shut with tape. Cover it with a layer of aluminum foil for extra protection and then label it. Use the label to remind you of how long you have until you will need to let it thaw. When thawing it to serve it, put it in the fridge instead of leaving it out on your kitchen table.
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Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
- 5 tablespoons unsalted butter, melted
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- 1 1/2 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 eggs, room temperature
- 1/2 cup sour cream, room temperature
- 1/3 cup vegetable oil
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Blueberry Cream Cheese Layer
- 8 oz cream cheese, room temperature
- 1/4 cup granulated sugar
- 1 egg, room temperature
- 1/2 teaspoon vanilla extract
- 1 cup blueberries, fresh
- 1 cup powdered sugar
- 2-4 teaspoons milk
- lemon zest for topping
- Preheat oven to 350°F.
- Line a 9*9-inch pan with parchment paper or spray it with baking spray.
For the crumb topping:
- in a medium bowl, combine the melted butter and sugar. Add the flour. Using a fork, mix until crumbly. Set aside.
- In another medium bowl, whisk together the flour, baking powder, and salt.
- Add lemon zest and sugar to a large bowl. Press together with a silicone spatula to release the lemon oils.
- Add in eggs and vanilla. Whisk together for one minute until frothy and pale.
- Add in vegetable oil and sour cream. Whisk to combine.
- Add the flour mixture. Mix just until combined.
- In a medium bowl, beat the cream cheese with sugar and vanilla until smooth.
- Pour the batter into the prepared pan. Spread the cream cheese mixture over the cake batter. Top with an even layer of blueberries and crumb topping.
- Bake for 45-50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and allow to cool for 10-15 minutes before removing from pan. Let cool completely on a wire rack.
For the icing:
- whisk the ingredients together until smooth. Drizzle over the cooled cake. Sprinkle the cake with lemon zest.
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