Print Add to Collection

Blueberry Cream Cheese Coffee Cake

Layers of tangy cream cheese and sweet blueberry and sandwiched between a buttery cake topped with a crunchy pecan crumble. Substitute pineapple for the blueberries if you wish.
Course Brunch
Cuisine Amercian Heritage
Prep Time 10 minutes
Servings 16
Calories 450kcal
Author Marye

Ingredients

Cake

  • 1 cup sugar
  • ½ cup unsalted butter
  • 1 egg
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder

Filling

  • 16 ounce cream cheese room temperature
  • ½ cup white sugar
  • 1 egg
  • 1 pint fresh blueberries or your favorite fruit (pineapple, strawberries, raspberries, and peaches are all good)

Topping

  • ½ cup chopped pecans
  • ½ cup white sugar
  • 1/3 cup all-purpose flour
  • 1/3 cup unsalted butter

Instructions

  • Preheat the oven to 350F.
  • Grease a 13x9 inch baking pan.
  • Blend the flour, baking soda, and baking powder – set aside.
  • Beat 1 cup of sugar and ½ cup butter until creamy.
  • Add 1 egg and beat until smooth.
  • Stir in the sour cream, vanilla, and almond extract.
  • Slowly beat the flour mixture into the sour cream mixture.
  • Dough will be very sticky.
  • Spoon half the dough into the pan.
  • Beat the cream cheese, ½ cup white sugar, and egg together until smooth.
  • Spoon over the dough in the baking dish.
  • Sprinkle with blueberries.
  • Drop the remaining dough by spoonfuls over the filling.
  • Mix the topping ingredients in a bowl with your fingers until crumbly.
  • Sprinkle over the dough.
  • Bake for 45 minutes or until a toothpick inserted in the center comes out clean.

Nutrition

Calories: 450kcal | Carbohydrates: 51g | Protein: 5g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 84mg | Sodium: 181mg | Potassium: 156mg | Fiber: 1g | Sugar: 29g | Vitamin A: 16.2% | Vitamin C: 3.6% | Calcium: 6.8% | Iron: 9%