Blueberry Coffee Cream Cheese Cake
I have to come clean; this cake has been around the block a few times. I didn’t think I should include it because it had been published before, first in Canadian Living Magazine and then in the cookbook Canadian Living Cooks, but it’s just that it’s so darn good and no matter how I tried to change it or morph it into something else, there was just no point. I could not improve on the original.
Ingredients
Crumb topping
- 1 cup 250 mL all-purpose flour
- 1/4 cup 60 mL packed light brown sugar
- 1/4 cup 60 mL granulated sugar
- 1/2 tsp 2 mL cinnamon
- 1/3 cup 80 mL unsalted butter, melted (3 oz/90 g)
Cream cheese filling
- 8 oz 250 g cream cheese, softened
- 1/4 cup 60 mL granulated sugar
- 1 large egg at room temperature
- 2 tsp 10 mL finely grated lemon zest
Cake batter
- 1 ½ cups 375 mL all-purpose flour
- 1 tsp 5 mL baking powder
- ½ tsp 2 mL baking soda
- ¼ tsp 1 mL salt
- 1/3 cup 80 mL unsalted butter, softened (3 oz/90 g)
- 2/3 cup 160 mL granulated sugar
- 2 large eggs at room temperature
- 2 tsp 10 mL vanilla
- 1/2 cup 125 mL sour cream, at room temperature
- 1 ½ cups 375 mL fresh or frozen wild blueberries
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease the bottom and sides of a 9-inch (23 cm) springform pan. Line the bottom of the pan with a round of parchment paper cut to fit; set aside.
- crumb topping In a small bowl, combine the flour, sugars, and cinnamon. Drizzle the melted butter over the mixture, tossing with a fork until it is thoroughly moistened; set aside.
- cream cheese filling In a stand mixer fitted with the paddle attachment, or using a hand-held mixer, beat the cream cheese with the sugar until light and fluffy, scraping down the sides of the bowl occasionally. Beat in the egg and the lemon zest; set aside.
- cake batter Whisk together the flour, baking powder, baking soda, and salt in a bowl until the dry ingredients are thoroughly combined. In a stand mixer fitted with the paddle attachment and a clean bowl, or using a hand-held mixer, beat the butter for 1 minute. Add the sugar and beat thoroughly. One at a time, beat in the eggs, beating well after the first egg before adding the second. Beat in the vanilla.
- Remove the bowl from the stand. Using a wooden spoon, alternately stir in the flour mixture with the sour cream, making 3 additions of the flour and 2 of the sour cream.
- Spread the cake batter in the prepared pan, mounding it slightly higher in the center. Sprinkle 1 cup (250 mL) of the blueberries over top of the cake batter. Gently spread the cream cheese filling over the blueberries. Sprinkle the remaining blueberries over the cheese filling. Sprinkle the entire surface with the crumb topping. Place the cake pan on a rimmed baking sheet.
- Bake in the center of the preheated oven until the edges of the cake are set and just beginning to pull away from the sides of the pan, about 75 minutes. Let the cake cool in the pan on a wire rack for 30 minutes. Run a small knife around the edge of the pan to loosen the cake. Remove the cake from the pan and cool on the wire rack, parchment side down.
- Serve warm or at room temperature.
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