Blueberry Cream Cheese Coffee Cake
A delicious coffee cake with a swirl of blueberry cream cheese filling. Perfect for breakfast or a sweet treat.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.5 cup unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 1 cup blueberries
- 8 ounces cream cheese, softened
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in buttermilk.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in blueberries.
- Spread batter into prepared pan. In a small bowl, beat cream cheese until smooth. Spread cream cheese over batter. Swirl with a knife.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before serving.
Notes
This coffee cake is best served fresh, but can be stored in an airtight container at room temperature for up to 3 days.