I’m a big fan of coffeecakes so both my hands went up waving when Abby mentioned coffeecakes for October’s #baketogether project. Abby posted a old classic and left it for us to do our very own twist on it.
With my birthday around the corner, I’m sparing no chance to indulge this week.
Now onto my take on Abby’s recipe. If you’ve been following my blog closely then you know I don’t give a second thought to using cream cheese if possible. After months of looking, I finally chanced upon fresh blueberries. I put them in deep freeze, too excited to actually think of what to do with them immediately.
I made a few changes to this recipe. I gave the cake a biscuit base which provided added some crunch into a smooth sponge with a blueberry filling. Abby’s sponge is so good, any change to it would only make it a lesser sponge. The filling has been a concoction of various recipes and adjusted and adapted several times till I got it right. While baking my blueberries sunk to the bottom, to avoid this the next time I’m going to roll them with 1 tablespoon of flour and divide the filling into two layers. I’ve made these modifications in my final recipe below.
This was a perfect way to head into a week full of being spoilt. Making a wish with me this weekend is my special friend Annapet, whose birthday is very close to mine.
- 100 grams graham crackers
- ½ teaspoon cinnamon
- ¼ cup brown sugar
- 2 tablespoons melted butter
- ⅔ cup (4⅝ ounces) firmly packed dark brown sugar
- ¾ cup ( 3 3/8ounces) all purpose flour
- 1½ teaspoons ground cinnamon
- 4 tablespoons unsalted butter, melted and cooled
- 226 grams cream cheese
- 1 egg
- 1 cup fresh blueberries
- ¼ cup sugar
- 1 tablespoon flour
- 50 grams chopped almonds (optional, for garnish)
- 2 cups (9 ounces) all purpose flour
- 1¼ teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon table salt
- Pinch of ground cloves
- 8 tablespoons (4 ounces) unsalted butter, softened
- 1¼ cups (8¾ ounces) firmly packed light brown sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs, at room temperature
- 1 cup sour cream, at room temperature
- Blitz all the ingredients in a food processor. Press onto the bottom and 1″ up the sides of a pan
- In a small bowl, combine the brown sugar, flour and cinnamon. Drizzle over the melted butter and, using a fork or fingers, mix the ingredients are well blended and form small crumbs. Keep it in the fridge while you make the filling and cake batter.
- Toss the blueberries with 1 tablespoon flour and gently coat all evenly, set aside
- Beat the cream cheese and sugar until fluffy, about 1 minute.
- Add the egg and beat until combined.
- Gently fold in the blueberries. Set aside to bake the cake.
- In a medium bowl, combine the flour, baking soda, cinnamon, nutmeg, salt and cloves. Set aside.
- In a large bowl, cream the butter, sugar and vanilla, about 3 minutes.
- Add the eggs, one at a time, beating well after each addition. Stop to scrape the bowl and beaters as needed.
- Add about half of the flour mixture and mix on low speed just until blended.
- Add the yogurt and continue mixing just until blended. Using a rubber spatula, fold in the remaining flour mixture.
- Pour one third of the batter onto the graham cracker base and spread evenly.
- Spread half the filling and spoon the another third of batter evenly over the filling evenly. Repeat the process with the filling and finally the cake batter.
- Evenly scatter the streusel mixture over the batter and garnish with almonds.
- Bake until the top is browned and a pick inserted in the center of the cake comes out clean, 40 to 45 minutes. Cool the pan on a wire rack until warm or room temperature.
34 Responses to Blueberry Cream Cheese Coffee Cake
The cheese cake look gorgeous, An..love the blueberries and cream cheese combo! And B’day wishes in advance, hugs.
Hi Anuradha! This is my first time visiting your blog and I enjoyed browsing your recipes. It’s shame that I don’t bake often like you (you can say I’m not a baker) while I enjoy eating almost everything that’s baked! Your coffee cake looks so delicious and I love you added blueberries. That’s one of my favorite! I wish I can make this for breakfast. Maybe one day. I’m your new follower on facebook and twitter. =)
I am giving you K+ on Cream Cheese! I must admit, I love that stuff, too, and as far as cakes go…you know I don’t like them, but coffee cakes are fast growing on me! ;-)
Thanks for the birthday thoughts. I am a little kid when it comes to birthdays!
I thought you and Nami knew each other for a while already!
When I saw ‘coffee’ cake I wrinkled my nose because I do not like coffee flavoured stuff.
Then, upon closer inspection, I saw that it is not coffee flavoured at all!
I love the idea of mixing the blueberries into the cheesecake An. I thought they would be
part of the topping. Have a wonderful birthday week!
This cake has such a wonderful color and crumb! The cake looks delicious and the swirl of the blueberry/cheesecake running through it puts it over the top. I have saved this recipe-thanks so much for sharing this. Have a great birthday!
This is my kind of cake. Blueberries and cream cheese make anything taste better. I am dying to check out the crunch of the cookie bottom.
Happy early birthday! This cake is definitely a great way to splurge!
You had me at ‘cream cheese!’ What a delicious and decadent way to ring in a birthday! Buzzed :)
Good golly this sounds good. Can you believe I used to be a cream cheese hater? yep, still can’t stand the stuff straight up (say, on a bagel or something) but once added to baked goods or icing….my love for that creamy richness returns. This cake looks wonderful!
I make a raspberry version…so delicious! Love the idea of trying it with blueberries~
If you are going to spoil yourself, there’s nothing like starting off with some beautiful desserts. This is one lovely looking coffee-cake. Here’s to a wonderful pre-birthday week An.
I love the blueberries in the bottom, so gorgeous…and I bet TASTY! :) Great post. A must make for sure.
YUM…that looks delicious! What a great way to celebrate birthdays! :)
Happy Early B day An.. This cake looks more than amazing! It looks more delicious and spohistcated thana “coffee cake”. LOVE what you did with it!!
Happy early b-day girlie, I should know cause’ I virtually gave birth to you. The cherry on top is that you bake my favorite coffee cakes to go with my tea. I had no clue when I went throught labor pains about the perks that will come with you. lol lol love ya!
Oh wow. this sounds and looks like perfection. Happy early birthday!
blueberry cream cheese cake sounds like the perfect breakfast delight! awesome recipe :).
Oh that looks gorgeous – and now you’ve given me a craving for coffee cake! Don’t think I have had one in years…
An! Your coffee cake is WONDERFUL! (But of course it is!) Those blueberries are the perfect shock of colour and – I’m sorry – did you say biscuit base?
Happy that you found such a nice use for your coveted berries.
Wishing both you and Annapet a wonderful lead-in to birthday celebrations! This treat certainly must have been the tastiest kick-off…
Oh wow, I LOVE blueberry baked goods. SO delicious. Your coffee cake looks amazing!
This sounds SO good right now! It looks amazing, the beautiful color of the cake and the blueberries…MM! Great recipe, thanks for sharing :)
This looks delicious! I’m not a big fan of just plain blueberries but they are absolutely magical when they are baked into food! YUM.
Love this take on Abby’s recipe for the #baketogether!
Wow – this is really stunning! I’m a fan of coffee cakes, too. You can have cake for breakfast that way!
What a great way to be spoiled! Happy, happy birthday — and week. I have blueberries yearr ound, thanks to my ten bushes. And I always need new recipes. I’m thinking Christmas morning brunch.
It’s a wonderful creative recipe! Blueberries are my favorite fruit and the crunchy base and moist cake – are making me hungry! Good thing I have some muffins left over from #baketogether so I can at least satisfy my craving ;)
I stash blueberries in my freezer like crazy, so I spend the winter making muffins and crumb cakes. I love this version. You had me at blueberries, followed by cream cheese!
Honey, This is sinful deliciousness…………..
God bury me in that cake and I”ll be Happy….
Beautiful, send me a slice sweet dear.
Happy E-B’Day Dear….
The colors on this are really something–the even golden of the crust with the purple blueberry swirl–so visually appealing!
i love while juicy fruits in cake like raspberry or blue berries. It adds such tang in every bite and this looks yummy. I love coffee cake too!
This cake looks so moist and delicious! Happy Birthday!
Nicely done. You can’t go wrong with blueberries and cream cheese.
What a gorgeous, delicious looking cake! You had me at blueberry and cream cheese. It being a coffee cake makes it even that more irresistible. I’m definitely going to be making this!