Blueberry Cream Cheese Coffee Cake
May 26, 2022 22:48:30 GMT -5
Post by bloodbought on May 26, 2022 22:48:30 GMT -5
Blueberry Cream Cheese Coffee Cake
Prep Time: 15 minutes Cook Time: 45 minutes
Ingredients
For Cream Cheese Layer:
¼ cup sugar
8 oz. cream cheese-softened
1 egg white
½ teaspoon vanilla
1 ¼ cup blueberries
For the cake:
1 and ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
5.5 Tablespoons unsalted butter- softened
½ cup sugar
1 egg + 1 egg yolk
¾ cup sour cream
1 teaspoon vanilla extract
Streusel Topping:
1/3 cup sugar
1/2 cup flour
3 tablespoons butter-chilled and cut in chunks
Instructions
Preheat oven to 350 F. Grease 9-inch springform pan and line the bottom with parchment paper. Set aside.
To make the filling: Mix together the cream cheese, sugar and vanilla on medium-low speed until creamy. Add egg white and mix on low just to combine. Set aside.
To make the cake batter: In a bowl stir together flour, baking powder, baking soda and salt, set aside.
With an electric mixer cream together the butter and sugar on medium-low speed. Add egg and egg yolk and vanilla. Slowly mix in the flour mixture alternating with the sour cream. Transfer the batter into the prepared pan and smooth with a spatula. Sprinkle with 1/3 cup blueberries. Spread the cream cheese filling on top. Place remaining blueberries over cream cheese filling.
To make the topping: Combine sugar, flour and chilled cubed butter in a bowl. Stir with a fork or pastry blender until the mixture is crumbly (Make sure the streusel is in pea-sized crumbs)
Sprinkle the streusel on top of blueberries and bake for 40-45 minutes until a cake tester inserted in the center comes out clean. If it starts browning too much, tent the top with aluminum foil.
Cool on a rack, run a thin knife around the cake and loose ring of springform pan.
Store in the fridge.
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Prep Time: 15 minutes Cook Time: 45 minutes
Ingredients
For Cream Cheese Layer:
¼ cup sugar
8 oz. cream cheese-softened
1 egg white
½ teaspoon vanilla
1 ¼ cup blueberries
For the cake:
1 and ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
5.5 Tablespoons unsalted butter- softened
½ cup sugar
1 egg + 1 egg yolk
¾ cup sour cream
1 teaspoon vanilla extract
Streusel Topping:
1/3 cup sugar
1/2 cup flour
3 tablespoons butter-chilled and cut in chunks
Instructions
Preheat oven to 350 F. Grease 9-inch springform pan and line the bottom with parchment paper. Set aside.
To make the filling: Mix together the cream cheese, sugar and vanilla on medium-low speed until creamy. Add egg white and mix on low just to combine. Set aside.
To make the cake batter: In a bowl stir together flour, baking powder, baking soda and salt, set aside.
With an electric mixer cream together the butter and sugar on medium-low speed. Add egg and egg yolk and vanilla. Slowly mix in the flour mixture alternating with the sour cream. Transfer the batter into the prepared pan and smooth with a spatula. Sprinkle with 1/3 cup blueberries. Spread the cream cheese filling on top. Place remaining blueberries over cream cheese filling.
To make the topping: Combine sugar, flour and chilled cubed butter in a bowl. Stir with a fork or pastry blender until the mixture is crumbly (Make sure the streusel is in pea-sized crumbs)
Sprinkle the streusel on top of blueberries and bake for 40-45 minutes until a cake tester inserted in the center comes out clean. If it starts browning too much, tent the top with aluminum foil.
Cool on a rack, run a thin knife around the cake and loose ring of springform pan.
Store in the fridge.
link
