Blueberry Cream Cheese Coffee Cake

This Blueberry Cream Cheese Coffee Cake is my favorite coffee cake recipe.  The flavor of blueberries is enhanced by the subtle flavor of cream cheese and finished with cinnamon sugar.  This cake is light and stays moist due to the cream cheese.  

There are certain sweets that I prefer to eat right out of the oven (when they’re still warm), such as apple pie, brownies, and cookies, but this cake is one of the few sweets that I actually enjoy more at room temperature (when the subtle flavor of the cream cheese shines through more).  This is the perfect cake to make on a Sunday and take as a snack to work on Monday.  

Ingredients:

• ½ stick butter, room temperature
• 4 ounces cream cheese, room temperature
• 1 cup + 2 tablespoons sugar
• 1 egg, room temperature
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 4-6 ounces fresh blueberries
• 1 teaspoon cinnamon

Preheat oven to 350˚F.  Lightly coat a 9-inch round cake pan with vegetable oil or non-stick cooking spray.  

Beat butter and cream cheese at medium speed until creamy, about 2-3 minutes.  Gradually add 1 cup sugar, beating well. 

Add egg and vanilla extract and beat well. 

In another bowl, mix together the flour, baking powder, and salt.  Stir dry ingredients into butter-cream cheese mixture. 

Gently fold in blueberries with a spatula.  Make sure you do not crush the blueberries; otherwise, the juice from the blueberries will change the color of your cake.  Pour batter into the prepared cake pan. 

Combine 2 tablespoons sugar with cinnamon and sprinkle over batter.  Bake for 30-40 minutes, or until an inserted toothpick comes out clean, and cool on wire rack.