Blueberry Coffee Cake with Cream Cheese
Blueberry Cream Cheese Coffee Cake is a tender cake filled with juicy blueberries and topped with a sweet cinnamon sugar crust. Perfect for brunch or dessert.
Servings 10
Calories 210kcal
Equipment
- Wire cooling rack
Ingredients
- ¼ cup stick , room temperature
- 4 ounces fat-free cream cheese , room temperature
- 1 cup sugar
- 1 large egg , room temperature
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- cooking spray
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Pre-heat oven to 350 degrees F. Coat an 9-inch round cake pan with cooking spray and set aside.
- Using an electric mixer, in a large bowl, mix the butter and cream cheese at medium speed until well-blended. Gradually add the 1 cup of sugar, beating well. Add the egg and vanilla and mix until completely incorporated.
- Lightly spoon flour into a dry measuring cup and level with a knife.
- In a small bowl, combine flour, baking powder, and salt. Stir the flour mixture into the butter and sugar mixture.
- Gently fold the berries into the cake batter. Transfer the batter into prepared cake pan and spread with the back of a spoon to smooth batter.
- Combine the 2 tablespoons sugar and cinnamon; sprinkle over batter.
- Bake for 1 hour; remove from oven and cool on a wire rack.
Nutrition
Serving: 1g | Calories: 210kcal | Carbohydrates: 37g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 225mg | Potassium: 78mg | Fiber: 1g | Sugar: 26g | Vitamin A: 191IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 1mg | Net Carbohydrates: 36g
