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Blueberry Cream Cheese Coffee Cake

Blueberry Cream Cheese Coffee Cake

  • Author: Jonathan
  • Total Time: 1 hour 5 minutes
  • Yield: 9 servings 1x
  • Diet: Plant-Based

Description

Enjoy a moist and tender Blueberry Cream Cheese Coffee Cake made with plant-based cream cheese, fresh blueberries, and a delicate crumb. This easy-to-make breakfast treat offers a perfect balance of sweet, tangy, and rich flavors, ideal for brunch, breakfast, or a delightful snack alongside tea or coffee.

Ingredients

Scale

Cream Cheese Filling

  • 1 cup plant-based cream cheese
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract (natural)
  • 1 teaspoon natural gelling agent

Dry Ingredients

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

Wet Ingredients

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

Add-ins

  • 1 to 1 1/2 cups fresh blueberries

Instructions

  1. Prepare the Cream Cheese Filling: Blend the plant-based cream cheese with granulated sugar, vanilla extract (natural), and natural gelling agent until smooth and spreadable to create a creamy filling that will blend perfectly into the cake layers.
  2. Mix the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and baking soda until evenly combined to ensure even rising and a tender crumb.
  3. Cream the Butter and Sugar: Using a mixer or hand whisk, cream the softened plant-based butter and granulated sugar together until light and fluffy, forming the base for your batter.
  4. Add Wet Ingredients: Mix the plant-based milk, apple cider vinegar, and vanilla extract (natural) into the creamed butter and sugar, activating the leavening agents and incorporating flavor.
  5. Fold in Dry Ingredients and Blueberries: Gently fold the dry mixture into the wet ingredients to maintain airiness, then carefully fold in the fresh blueberries to distribute their juicy sweetness without crushing them.
  6. Assemble and Bake: Layer half of the batter into a prepared baking pan, spread the cream cheese filling evenly over it, then top with the remaining batter. Bake at 350°F (175°C) until golden brown and a toothpick inserted in the center comes out clean, approximately 40-45 minutes.

Notes

  • Use room temperature plant-based butter and cream cheese for smooth mixing and even texture.
  • Do not overmix the batter; fold ingredients gently to keep the cake light and tender.
  • Prefer fresh blueberries over frozen to avoid extra moisture and sogginess.
  • Use a 9×9 inch or similar baking pan for even baking and structure.
  • Allow the cake to cool completely before slicing to set flavors and avoid crumbling.
  • Prep Time: 20 minutes
  • Cook Time: 40-45 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/9 of cake)
  • Calories: 320
  • Sugar: 22g
  • Sodium: 180mg
  • Fat: 14g
  • Saturated Fat: 6g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 0mg

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

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