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Blueberry Cream Cheese Coffee Cake

Blueberry Cream Cheese Coffee Cake

  • Author: Anthony
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Diet: Plant-Based

Description

This Blueberry Cream Cheese Coffee Cake is a moist, tender, and flavorful plant-based dessert bursting with fresh blueberries and creamy plant-based cream cheese swirls. Perfect for breakfast, snacks, or casual gatherings, this easy-to-make coffee cake delivers a delicate crumb with a tantalizing tang and juicy fruit bursts, making every bite feel like a special occasion.

Ingredients

Scale

Dry Ingredients

  • 1 ¾ cups all-purpose flour
  • ¾ cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon natural gelling agent

Wet Ingredients

  • 1 cup nonsweet plant-based milk (such as oat or almond)
  • 1 tablespoon apple cider vinegar (natural)
  • ⅓ cup creamy plant-based butter, melted
  • 1 teaspoon vanilla extract (natural)

Cream Cheese Filling

  • ½ cup plant-based cream cheese
  • ¼ cup sugar
  • ½ teaspoon vanilla extract (natural)

Other

  • 1 cup fresh blueberries

Instructions

  1. Prepare the Cream Cheese Filling: In a bowl, combine the plant-based cream cheese with ¼ cup sugar and ½ teaspoon vanilla extract (natural). Whip together until smooth and creamy. Set aside for swirling into the cake batter later.
  2. Mix the Dry Ingredients: In a separate large bowl, whisk together all-purpose flour, ¾ cup sugar, baking powder, and natural gelling agent thoroughly to ensure even distribution and help the cake rise with a light texture.
  3. Combine Wet Ingredients: In another bowl, blend nonsweet plant-based milk, apple cider vinegar (natural), melted plant-based butter, and vanilla extract (natural). Let the mixture rest for a couple of minutes to activate the tenderizing effect of the vinegar.
  4. Bring Batter Together: Slowly pour the wet mixture into the dry ingredients while stirring gently until just combined. Avoid overmixing to maintain a light, fluffy crumb.
  5. Layer the Batter and Filling: Pour half of the batter into a greased baking pan. Spoon and gently swirl the cream cheese filling over this layer. Carefully add the remaining batter over the filling.
  6. Add Blueberries: Evenly scatter fresh blueberries over the top, pressing them lightly into the batter to help them stay in place during baking.
  7. Bake and Cool: Bake in a preheated oven at 350°F (175°C) for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool before slicing and serving.

Notes

  • Ensure plant-based cream cheese and butter are at room temperature for easier mixing and better texture.
  • Do not overmix the batter to keep the crumb tender and avoid toughness.
  • Use fresh blueberries for juicier pockets of natural sweetness.
  • Swirl the cream cheese filling gently to maintain a beautiful marbled effect.
  • Monitor oven temperature closely to prevent over-browning while ensuring thorough baking.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 280
  • Sugar: 20g
  • Sodium: 180mg
  • Fat: 12g
  • Saturated Fat: 5g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

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

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