Blueberry Cream Cheese Coffee Cake – Bunny’s Warm Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or springform pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.

Make the Cream Cheese Filling:
In a medium bowl, beat together the cream cheese, sugar, egg, and vanilla extract until smooth and well combined.

Assemble the Cake:
Spread half of the cake batter into the prepared pan. Spoon the cream cheese filling over the batter, spreading it evenly.
Add the remaining cake batter on top of the cream cheese layer. Gently press the blueberries into the top of the batter. If desired, sprinkle the blueberries with a little sugar for extra sweetness.

Prepare the Streusel Topping:
In a small bowl, mix together the flour, sugar, and cinnamon. Add the cold butter and cut it into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Sprinkle the streusel topping evenly over the cake.

Bake:
Bake the coffee cake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown, and the cake should feel firm to the touch.

Cool and Serve:
Allow the coffee cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature.

Serving and Storage Tips