Description
This Blueberry Cream Cheese Coffee Cake offers a perfect balance of sweet and tangy flavors combined with a tender, moist crumb and luscious plant-based cream cheese swirls. Featuring fresh blueberries and a creamy filling, it is a delightful treat ideal for breakfast or as an afternoon snack, promising a deliciously indulgent experience with every bite.
Ingredients
Scale
Cream Cheese Filling
- 8 oz plant-based cream cheese
- 1/3 cup sugar
- 1 tsp vanilla extract (natural)
- 1 tsp natural gelling agent
Cake Batter
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/2 cup plant-based butter, softened
- 2 large eggs
- 2/3 cup milk of choice (plant-based preferred)
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract (natural)
- 1 1/2 cups fresh blueberries
Instructions
- Prepare the Cream Cheese Filling: In a medium bowl, mix the plant-based cream cheese with sugar, vanilla extract (natural), and the natural gelling agent until smooth and creamy. Set aside to be used for the swirl in the coffee cake.
- Make the Cake Batter: In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, combine the plant-based butter, eggs, milk of choice, apple cider vinegar, and vanilla extract (natural). Slowly incorporate the wet ingredients into the dry ingredients, mixing just until combined to avoid overworking the batter.
- Assemble the Layers: Grease a baking pan evenly. Pour half of the cake batter into the pan. Drop spoonfuls of the cream cheese filling over the batter and gently spread it. Sprinkle fresh blueberries evenly over this layer. Carefully cover with the remaining cake batter and add a few more blueberries on top for decoration.
- Bake to Perfection: Preheat the oven to 350°F (175°C). Bake the assembled cake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool completely before slicing to let the cream cheese filling set perfectly.
Notes
- Use fresh blueberries for juicier, more flavorful bursts instead of frozen ones.
- Mix the batter just until combined to keep the cake light and tender.
- Bring eggs and plant-based butter to room temperature before mixing for smooth blending and even baking.
- The natural gelling agent helps the cream cheese filling hold its shape and swirl beautifully.
- Distribute filling and berries evenly for perfect swirl and berry distribution in every slice.
- Allow the cake to cool completely before slicing to enhance flavor melding and texture setting.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: blueberry, coffee cake, plant-based cream cheese, breakfast cake, sweet, tangy, moist, tender, vegan, dairy-free
