Blueberry Coffee Cake - Perfect for Breakfast or Really Anytime
Soft, sweet, and packed with blueberries and a slightly crisp, sweet streusel topping, this melt-in-your-mouth blueberry breakfast cake is the best way to enjoy cake for breakfast.
Ingredients
½ cup unsalted butter softened (113g)
8 oz cream cheese softened (226g) (use full-fat, brick-style cream cheese)
1 ¼ cup granulated sugar (250g)
¼ cup light brown sugar tightly packed (50g)
2 large eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour (335g)
2 teaspoons baking powder
1 Tablespoon cornstarch
¾ teaspoon salt
1/2 cup buttermilk ¹ (120ml)
2 ¼ cup blueberries² (330g)
Streusel Topping³
1 ⅓ cup all-purpose flour (175g)
1 cup + 2 Tablespoons light brown sugar firmly packed
3 TBSP granulated sugar
¼ tsp salt
10 Tablespoons unsalted butter melted and cooled until no longer hot to the touch (140g)
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Instructions
00:00 Preheat oven to 350F (175C) and lightly grease and flour a 13×9 baking pan.⁴
00:26 Combine butter, cream cheese, and sugars and use an electric mixer (or a stand mixer) to cream together ingredients until well-combined, light, and fluffy.
01:06 Add eggs and vanilla extract and beat on medium-low speed until combined, pausing to scrape the sides and bottom of the bowl.
01:26 In separate bowl whisk together flour, baking powder, cornstarch and salt.
01:59 Add about 1/4 of the flour mixture and stir on low speed until just combined. Add about 1/3 of the buttermilk and stir until combined. Continue to alternate adding flour and buttermilk until all are added and mixture is completely combined.
02:36 Use a spoon or spatula to stir in the blueberries.
02:51 Spread batter into prepared pan (batter will be thick) and prepare streusel, if using.
Streusel
03:24 To make streusel, whisk together flour, sugars, and salt. Drizzle in melted butter and use a fork to stir/toss together until mixture is clumpy but combined (all the butter should be absorbed). Do not use butter that is too hot and do not over-mix or the mixture will be like a paste! It should be clumpy and crumbly.
04:17 Sprinkle streusel evenly over batter.
04:28 Bake on 350F for 55-60 minutes or until a toothpick inserted in the center yields moist crumbs or no crumbs.
04:46 Allow to cool before cutting and serving.
Notes
¹Buttermilk: You may substitute regular milk, but the cake may not be quite as flavorful or moist. You can also try my buttermilk substitute.
²Blueberries. You can use fresh or frozen blueberries. Do not thaw if using frozen.
³Streusel. You may omit the streusel completely or substitute a simple sprinkling of granulated sugar instead. The blueberry coffee cake will need less time in the oven (start checking at 40 minutes).
⁴Baking pan. I bake this recipe in a metal baking pan. If using a glass baking dish you will most likely need more time in the oven.
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Lemon Blueberry Coffee Cake | Renee Conner
Lemon and blueberry are one of my favorite flavor combinations any time of year... but I think are perfect and bright for spring! This Lemon Blueberry Coffee Cake is so good and so light, perfect to make in the spring to go with a cup of coffee or tea!
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CRUMB TOPPING INGREDIENTS:
•1 1/2 Sticks (175g) Unsalted Butter (Softened)
•3/4 Cup (95g) All Purpose Flour
•1 1/2 Cups (335g) Brown Sugar
•2 tsp (5g) Cinnamon
•1 1/2 Cups (185g) Chopped Pecans (optional)
CAKE INGREDIENTS:
•1 1/2 Sticks (175g) Unsalted Butter (Softened)
•2 Cups (390g) Granulated Sugar
•Zest of 3 Lemons
•3 Egg Whites
•3 Cups (380g) All Purpose Flour
•4 tsp (15g) Baking Powder
•1 tsp (5g) Salt
•1 1/4 Cups (300ml) Whole Milk (room temp)
•1 tsp (5ml) Lemon Extract
•1 tsp (5ml) Vanilla Extract
•2 Cups or about 1 pint (200g) Fresh Blueberries (rinsed!)
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RECIPES:
Chocolate Cake Recipe-
Vanilla Cake Recipe-
Crusting Buttercream-
Swiss Meringue Buttercream-
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*I used to be Happy Cakes by Renee, find me under my new brand Renee Conner Cake Design
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BLUEBERRY CHEESECAKE COFFEE CAKE | EXTRAORDINARY DESSERTS
Half breakfast sweet, half dessert for Woody Allen. Fresh blueberries are mixed with house-made blueberry jam, then smothered with vanilla bean cheesecake. It’s all spread between ricotta pound cake batter and baked until golden.
Extraordinary Desserts, 1430 Union Street, Little Italy, San Diego,
Blueberry Coffee Cake
This delicious Blueberry Coffee Cake is soft, tender, and loaded with blueberries. It’s made with sour cream, which makes it extra rich and fluffy. The cake features a delightful streusel on top, and cream cheese glaze.
full recipe:
Ingredients
Streusel
1 cup all-purpose flour (127 grams)
1/3 cup granulated sugar (63 grams)
1/3 cup brown sugar (73 grams)
1/2 cup unsalted butter, room temperature (113 grams)
Blueberries
1 1/2 cups blueberries, fresh or frozen (285 grams)
2 tsp all-purpose flour
Coffee Cake
2 cups all-purpose flour (254 grams)
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
6 tbsp unsalted butter, room temperature (85 grams)
2 tbsp vegetable oil (30 ml)
1 cup granulated sugar (200 grams)
2 large eggs, room temperature
1 tsp pure vanilla extract
1 cup sour cream (245 grams)
Glaze
1/4 cup cream cheese, at room temperature (56 grams)
1 tbsp unsalted butter (14 grams)
1/4 cup powdered sugar (31 grams)
1-3 tbsp milk
This Blueberry Crumb Cake with Cream Cheese is SO GOOD!
Simple to make this *Blueberry Coffee Cake* has a layer of cream cheese goodness over the cake and it's all topped with a bit of crunchy sweetness. A delicious addition to your brunch or breakfast buffet, it also makes the perfect dessert! The complete recipe is found below, and can also be found in a printable version at :
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Mini Liquid Measuring Cup:
*BLUEBERRY CRUMB CAKE*
INGREDIENTS:
For the Cake:
3/4 cup sugar
1/4 cup butter, room temperature
1 egg
1.5 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1-2 Tablespoons flour for tossing blueberries
1.5 cups fresh blueberries
For the Cream Cheese Layer:
8 ounces cream cheese at room temperature
1/3 cup sugar
1 egg
1 teaspoon vanilla
For the Topping:
1/4 cup butter (cold and cut into small pieces or frozen & grated)
1/4 cup brown sugar
1/4 cup sugar
1/3 cup all purpose flour
1/2 cup chopped pecans (optional)
INSTRUCTIONS:
For the Cake:
1. Cream butter and sugar together until blended. Add egg and mix well.
2. Blend 1.5 cups flour, baking powder and salt in separate bowl.
3. Toss blueberries in 1-2 Tablespoons of flour in small bowl.
4. Alternate adding and blending the flour mixture with the buttermilk into the egg mixture until well blended.
5. Gently fold in the blueberries and pecans, if desired.
For the Cream Cheese Filling:
1. Blend all ingredients together until smooth.
For the Topping:
1. Blend sugars and flour. Cut butter in with a pastry blender or toss frozen and grated butter into flour mixture.
Assemble and Bake:
1. Spread cake batter in a 9x9 inch square baking pan that has been greased and floured, or sprayed with baking spray like Bakers Joy.
2. Spread cream cheese filling mixture on top.
3. Sprinkle crumb topping over cream cheese layer.
4. Bake 40-50 minutes in a 350 degree (F) oven.
ADDITIONAL BLUEBERRY RECIPES:
Blueberry Orange Nut Bread:
Blueberry Cupcakes with Cream Cheese Frosting:
Sourdough French Toast:
#biscuitsandburlap
Blueberry Cream Cheese Coffee Cake with Lemon Icing!
A light and decadent lemon blueberry cream cheese coffee cake recipe, perfect for a springtime brunch or dessert!
FULL RECIPE and INSTRUCTIONS:
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Ingredients:
Lemon Sour Cream Cake Layer
¾ cup granulated sugar
1 tbsp lemon zest
2 large eggs - room temperature
1 tsp pure vanilla extract
⅓ cup vegetable oil
½ cup sour cream - room temperature
1 ½ cup all-purpose flour - (192g)
½ tsp baking powder
¼ tsp baking soda
½ tsp salt
Blueberry Cream Cheese Filling
8 oz. cream cheese - softened
¼ cup granulated sugar
1 large egg - room temperature
1 tsp pure vanilla extract
1 cup blueberries - fresh, or thawed from frozen and drained
Crumb Topping
¼ cup salted butter - cold, cut into small cubes
¼ cup granulated sugar
¾ cup all-purpose flour - (96g)
Lemon Icing
2 ½ cups powdered sugar, sifted - (282g)
3-4 tbsp fresh lemon juice
FULL INSTRUCTIONS AND TIPS:
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