Blueberry Cream Cheese Coffee Cake with a tender center, creamy filling and a crunchy, buttery topping. A perfect mix of crumb coffee cake and cheesecake.
Blueberry Cream Cheese Coffee Cake has been one of my number one treats since I was in school and working at a café. We had a ton of mainstream heated merchandise, yet we likewise would infrequently get in the most astounding Blueberry Cream Cheese Coffee Cake that would sell out right away. We had the opportunity to keep it in a cake stand and really cut cuts for individuals, so clients consistently felt what a unique sweet it was.
In the event that you’ve been perusing along on this blog for some time you realize that I totally love espresso cakes and scrap cakes. I’ve posted many en route, however adding the cream cheddar center layer to the scrap cake makes for the most delectable blend of delicate cake and velvety, tart loading up with an eruption of heavenly blueberries en route.
I mean hey there, take a gander at that flavorful, velvety blueberry cream cheddar filling? It resembles part piece cake, part cheesecake.
Blueberry Cream Cheese Coffee Cake with a tender center and creamy filling topped with a crunchy, buttery oat topping.
Ingredients
- Crumb Topping:
- ½ cup butter , melted
- 1½ cups oatmeal cereal
- ¾ cup packed brown sugar
- 1 teaspoon vanilla
- Cake:
- ¼ cup melted butter
- ¼ cup canola oil
- 1 cup sugar
- 2 large eggs
- 2 teaspoon vanilla
- 1 cup sour cream
- 1 1/2 cups all-purpose flour
- 1/2 cup oatmeal cereal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Cream Cheese filling:
- 1 (8oz) package cream cheese
- 1/4 cup sugar
- 1 large egg
- 1 1/2 cup fresh blueberries
Instructions
Note: click on times in the instructions to start a kitchen timer while cooking.
- Preheat oven to 350 degrees and grease your a 9″ springform pan.
- To make the crumb topping, add the 1/2 cup melted butter, oat cereal, 3/4 cup brown sugar and vanilla to a large bowl and combine until crumbly.
- To make the cake, in a stand mixer add the 1/4 cup butter, oil, sugar, eggs, vanilla and sour cream. Turn on the stand mixer on low, then move to medium speed until fully combined.
- Add in the flour, oat cereal, baking powder, baking soda and salt and turn on low until just combined.
- To make the cream cheese filling, whisk the cream cheese, 1/4 cup sugar and 1 egg until smooth in a medium bowl.
- To assemble the cake, add half the cake batter to the bottom of the pan.
- Add the cream cheese filling leaving a 1″ border around the edge and top with 1 cup blueberries.
- Add the rest of the cake batter, top with remaining 1/2 cup blueberries and finally add the crumble over the top of the cake.
- Bake for 60-75 minutes, or until center is set and doesn’t move or jiggle when you move the pan.
- If there is even a slight jiggle the middle will be raw, so don’t worry about it overcooking.
