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Blueberry Cream Cheese Coffee Cake

Blueberry Cream Cheese Coffee Cake

  • Author: Samuel
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings 1x
  • Diet: Plant-Based

Description

This Blueberry Cream Cheese Coffee Cake features a moist, tender crumb layered with a tangy plant-based cream cheese filling and bursts of fresh blueberries. Perfect for breakfast, brunch, or a cozy snack, it combines rich flavors with natural ingredients, making it an easy-to-make treat suitable for various dietary preferences.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup plant-based butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup plant-based milk
  • 1 tablespoon apple cider vinegar (natural)
  • 1 teaspoon pure vanilla extract (natural)

Cream Cheese Filling

  • 8 ounces plant-based cream cheese
  • 1/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract (natural)
  • 1/2 teaspoon vegetarian Worcestershire sauce (natural)
  • 1/2 teaspoon natural gelling agent

Additional Ingredients

  • 1 cup fresh blueberries

Instructions

  1. Prepare the Cream Cheese Filling: In a mixing bowl, combine the plant-based cream cheese, 1/4 cup sugar, vanilla extract (natural), vegetarian Worcestershire sauce (natural), and natural gelling agent. Mix until smooth and creamy. Refrigerate to keep cool while preparing the batter.
  2. Mix the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
  3. Cream the Butter and Sugar: Using an electric mixer, beat the plant-based butter and 3/4 cup sugar until light and fluffy to incorporate air for a tender crumb.
  4. Combine Wet Ingredients: Add the plant-based milk, apple cider vinegar (natural), and vanilla extract (natural) to the butter mixture. Mix until smooth, then gradually add the dry ingredients. Stir gently until just combined; avoid overmixing to keep the cake light.
  5. Assemble the Cake Layers: Spread half of the batter evenly into a greased baking pan. Dollop and gently spread the cream cheese filling over the batter, then scatter fresh blueberries on top. Carefully cover with the remaining batter and smooth the surface.
  6. Bake to Perfection: Bake in a preheated oven at 350°F (175°C) for 40 to 45 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool slightly before serving.

Notes

  • Use fresh, plump blueberries for optimal sweetness and texture.
  • Do not overmix the batter to avoid a tough cake.
  • Bring butter and plant-based cream cheese to room temperature before mixing for smooth blending.
  • Test for doneness by inserting a toothpick into the cake center; it should come out mostly clean or with a few moist crumbs.
  • Keep the cream cheese filling chilled while assembling to prevent it from melting into the batter.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 280
  • Sugar: 18g
  • Sodium: 150mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: blueberry coffee cake, cream cheese coffee cake, plant-based coffee cake, blueberry breakfast, vegan coffee cake

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