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Blueberry Cream Cheese Coffee Cake

Blueberry Cream Cheese Coffee Cake

  • Author: Eric
  • Total Time: 1 hour
  • Yield: 9 servings 1x
  • Diet: Plant-Based

Description

Blueberry Cream Cheese Coffee Cake is a moist and fluffy treat combining the tangy creaminess of plant-based cream cheese with juicy fresh blueberries. Perfect for breakfast, brunch, or an indulgent snack, this easy-to-make cake offers a bright fresh flavor with a tender crumb and a luscious cream cheese layer.

Ingredients

Scale

Cake Batter

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 1/3 cup vegetable oil
  • 1/2 cup plain (plant-based) yogurt
  • 2 eggs
  • 1 teaspoon vanilla extract (natural)
  • 1 tablespoon apple cider vinegar

Cream Cheese Mixture

  • 8 oz (plant-based) cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract (natural)
  • 1/2 teaspoon natural gelling agent

Additional Ingredients

  • 1 cup fresh blueberries

Instructions

  1. Prepare the Cream Cheese Mixture: In a mixing bowl, combine (plant-based) cream cheese and sugar until smooth and creamy using a handheld mixer or whisk. Add the egg and vanilla extract (natural), blending well to create a silky mixture balancing sweetness and tanginess. Stir in the natural gelling agent to help set the filling as it bakes.
  2. Mix the Cake Batter: In a large bowl, whisk together the all-purpose flour, baking powder, and salt. In another bowl, combine vegetable oil, (plant-based) yogurt, eggs, sugar, apple cider vinegar, and vanilla extract (natural). Gradually add the dry ingredients to the wet ingredients, mixing until just combined to keep the batter light and airy.
  3. Layer the Cake Batter and Filling: Pour half of the cake batter into a greased 9×9 inch baking pan, spreading it evenly. Carefully dollop the cream cheese mixture on top and gently spread it without disturbing the bottom layer. Scatter fresh blueberries generously over the cream cheese layer. Spoon the remaining cake batter over the blueberries and smooth the surface evenly.
  4. Bake to Perfection: Bake in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for 40 to 45 minutes, or until a toothpick inserted near the center comes out clean. The cake will rise to cover the creamy cheese and fresh berries with a golden, tender crust.
  5. Cool and Serve: Allow the cake to cool completely in the pan to let the cream cheese filling set nicely. Once cooled, slice into generous portions and serve as a perfect morning treat or afternoon delight.

Notes

  • Ensure all ingredients are at room temperature for smooth mixing and even baking.
  • Mix the batter just until combined to avoid a dense texture.
  • Choose fresh, firm blueberries to prevent excess moisture in the cake.
  • Grease your pan well with oil or (plant-based) butter alternative to prevent sticking and ease slicing.
  • Use the natural gelling agent carefully to achieve a creamy but stable cream cheese filling.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/9 of cake)
  • Calories: 280
  • Sugar: 20g
  • Sodium: 180mg
  • Fat: 15g
  • Saturated Fat: 3g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 35mg

Keywords: blueberry coffee cake, plant-based cream cheese cake, morning treat, brunch cake, dairy-free dessert

Find it online: https://smartmealsguide.com/blueberry-cream-cheese-coffee-cake/