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Blueberry Cream Cheese Coffee Cake

Blueberry Cream Cheese Coffee Cake

  • Author: Brian
  • Total Time: 1 hour 10 minutes
  • Yield: 9 servings 1x
  • Diet: Plant-Based

Description

This easy Blueberry Cream Cheese Coffee Cake is a moist, flavorful treat perfect for breakfast, brunch, or any cozy gathering. It features a luscious plant-based cream cheese layer, juicy fresh blueberries, and a tender crumb held together with a natural gelling agent, delivering a bakery-quality cake that’s simple to make and delicious every time.

Ingredients

Scale

Cake Batter

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup plant-based butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract (natural)
  • 1/2 cup plant-based milk
  • 1 teaspoon apple cider vinegar

Cream Cheese Layer

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

Topping

  • 1 cup fresh blueberries

Instructions

  1. Prepare Your Ingredients and Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan. Let the plant-based butter and cream cheese come to room temperature for easier blending.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and ensure the cake rises perfectly.
  3. Cream Butter and Sugar: Using a mixer, beat the plant-based butter with sugar until the mixture is fluffy and pale, incorporating air for a light and tender crumb.
  4. Add Eggs and Vanilla Extract (natural): Beat in eggs one at a time, mixing fully before adding the next. Then add the vanilla extract and combine well to maintain batter structure.
  5. Alternate Adding Flour and Plant-Based Milk: Gently fold in the dry ingredients alternating with plant-based milk and apple cider vinegar, ensuring the batter stays smooth without overmixing to prevent toughness.
  6. Prepare the Cream Cheese Layer: In a separate bowl, beat the plant-based cream cheese with sugar, vanilla extract, and natural gelling agent until smooth and spreadable.
  7. Assemble the Cake Layers: Pour half the cake batter into the prepared pan. Gently spread the cream cheese layer over it. Carefully spoon the remaining batter on top and smooth it out. Scatter fresh blueberries evenly across the batter.
  8. Bake Until Golden: Bake for 45-50 minutes or until a toothpick inserted comes out with a few moist crumbs. Allow the cake to cool in the pan so the layers set perfectly before slicing.

Notes

  • Use room temperature ingredients for even mixing and a smooth batter.
  • Fold ingredients gently to prevent a dense cake.
  • Fresh blueberries give the best texture and flavor.
  • Mix the natural gelling agent thoroughly into the cream cheese for a stable layer.
  • Let the cake cool completely before slicing for clean, beautiful pieces.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/9 of cake)
  • Calories: 320
  • Sugar: 22g
  • Sodium: 190mg
  • Fat: 15g
  • Saturated Fat: 6g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 0mg

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

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