Blueberry Cream Cheese Coffee Cake for Brunch

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Blueberry Cream Cheese Coffee Cake is the perfect brunch dessert that combines the rich creaminess of cheese with the burst of juicy blueberries. This cake is moist, flavorful, and topped with a crunchy oat streusel that will have everyone reaching for seconds. Pair it with coffee or tea, and you’ve got a delightful treat that will impress your guests and satisfy your cravings.

Why You’ll Love This Recipe

This Blueberry Cream Cheese Coffee Cake is not only delicious, but it’s also easy to make and perfect for any occasion. Here’s why you’ll want to whip it up:

• Decadent Flavor: The cream cheese adds a rich layer of flavor.
• Fresh Blueberries: Bursting with juicy blueberries that bring natural sweetness.
• Crunchy Topping: The oat streusel adds a satisfying crunch.
• Versatile: Perfect for brunch, dessert, or coffee breaks.
• Simple to Make: Easy steps that anyone can follow!

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup cream cheese, softened
• 1 cup fresh blueberries
• 1/2 cup rolled oats
• 1/4 cup brown sugar
• 1/4 teaspoon cinnamon
• 2 tablespoons unsalted butter, melted (for topping)

How to Make Blueberry Cream Cheese Coffee Cake

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the egg and vanilla extract, mixing until combined.
4. Blend in the cream cheese until smooth. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the fresh blueberries.
5. Pour the batter into the prepared baking pan and spread it evenly.
6. In a separate bowl, combine the rolled oats, brown sugar, cinnamon, and melted butter. Mix until crumbly, then sprinkle it evenly over the cake batter.
7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the coffee cake to cool in the pan for about 10 minutes before slicing and serving.

Tips for the Best Results

• Make sure your cream cheese is softened for easy mixing.
• Use fresh blueberries for optimal flavor, but frozen can work in a pinch—just don’t thaw them first.
• Don’t overmix the batter after adding the flour; this will keep your cake tender.
• For a golden topping, broil for a minute at the end of baking if needed, keeping a close watch to prevent burning.

Easy Variations

• Swapping blueberries for raspberries or strawberries can add a fun twist.
• Add a splash of lemon juice to the batter for a zesty kick.
• Incorporate nuts like pecans or walnuts into the topping for extra crunch.

What to Serve With It

• Freshly brewed coffee or tea for a classic pairing.
• A dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
• Sliced fresh fruit for a refreshing side.

Storage and Reheating

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Store any leftover coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, pop a slice in the microwave for 15-20 seconds or warm it in the oven at 350°F (175°C) for about 5 minutes.

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