Blueberry-Cream Cheese Coffee Cake

Vegetarian
Health score
1%
Blueberry-Cream Cheese Coffee Cake
60 min.
12
312kcal

Suggestions


Start your day off on a delicious note with this delightful Blueberry-Cream Cheese Coffee Cake! Perfect for a morning meal, brunch, or even a sweet dessert, this cake boasts a wonderful balance of flavors that will tantalize your taste buds. The vibrant burst of fresh blueberries pairs beautifully with the creamy richness of the cream cheese, all nestled within a tender cake that is both moist and satisfying.

What sets this recipe apart is not just the irresistible flavor combination, but also the delightful crunch of sliced almonds sprinkled on top, adding a layer of texture that makes every bite a pleasure. This vegetarian coffee cake comes together in just 60 minutes, making it the ideal treat to whip up for weekend gatherings or casual brunches with friends and family.

With a caloric count of 312 kcal per serving, it's a guilt-free option that still feels indulgent. The fresh, zesty notes from the lemon juice and peel elevate the cake, tying together the sweetness of the blueberries and the richness of the cream cheese for a truly harmonious experience. Whether you enjoy it straight out of the oven or at room temperature, this Blueberry-Cream Cheese Coffee Cake is sure to become a cherished recipe in your morning repertoire. Dive in and enjoy the delightful flavors!

Ingredients

  • 0.5 cup almonds sliced
  • 0.3 cup apple juice 
  • 0.5 teaspoon double-acting baking powder 
  • 0.5 teaspoon baking soda 
  • cup blueberries fresh frozen rinsed
  • 0.3 lb butter cold cut into chunks
  • teaspoon cornstarch 
  • ounces cream cheese at room temperature
  • large eggs 
  • cups flour all-purpose
  • teaspoon juice of lemon 
  • teaspoon lemon zest grated
  • 0.8 cup yogurt plain low-fat
  • 0.3 teaspoon salt 
  • cup sugar 
  • teaspoon vanilla 

Equipment

  • food processor
  • bowl
  • frying pan
  • oven
  • blender
  • hand mixer
  • cake form

Directions

  1. In a 1- to 2-quart pan over medium heat, bring blueberries and apple juice to a boil. Lower heat and simmer, stirring occasionally, until blueberries have released their juices, about 3 minutes. In a small bowl, blend cornstarch and 2 teaspoons water.
  2. Add to blueberry mixture; stir until it simmers and thickens, about 1 minute.
  3. Let cool to room temperature.
  4. In a bowl or food processor, mix or whirl flour and 3/4 cup sugar.
  5. Add butter to flour mixture.
  6. Cut in with a pastry blender or pulse until mixture resembles coarse crumbs. Reserve 1/2 cup; pour remaining into a large bowl. Stir in baking powder, baking soda, salt, and lemon peel.
  7. In a bowl, mix yogurt, vanilla, and 1 egg until blended; stir into flour-baking powder mixture until incorporated.
  8. Spread batter in a buttered 9-inch round cake pan with a removable rim.
  9. In a bowl or food processor (no need to wash from step 2), beat with an electric mixer on high speed or whirl cream cheese, remaining 1/4 cup sugar, remaining egg, and lemon juice until smooth.
  10. Spread over batter in pan, leaving a 1/2-inch border bare. Gently spread blueberry mixture over cream cheese mixture, leaving some visible. Stir almonds into reserved flour mixture and sprinkle over cake, concentrating most around edge of batter.
  11. Bake in a 350 oven until center of cake barely jiggles when pan is gently shaken and top of cake is golden brown, 30 to 40 minutes.
  12. Let cool on a rack for 15 minutes, then remove pan rim.
  13. Serve warm or at room temperature.

Nutrition Facts

Calories312kcal
Protein7.4%
Fat44.79%
Carbs47.81%

Properties

Glycemic Index
33.74
Glycemic Load
24.26
Inflammation Score
-5
Nutrition Score
7.0986956461616%

Flavonoids

Cyanidin
1.14mg
Petunidin
3.89mg
Delphinidin
4.37mg
Malvidin
8.34mg
Peonidin
2.5mg
Catechin
0.77mg
Epigallocatechin
0.18mg
Epicatechin
0.34mg
Eriodictyol
0.03mg
Hesperetin
0.06mg
Naringenin
0.02mg
Luteolin
0.02mg
Isorhamnetin
0.1mg
Kaempferol
0.22mg
Myricetin
0.16mg
Quercetin
0.99mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:312.39kcal
15.62%
Fat:15.79g
24.29%
Saturated Fat:8.32g
51.98%
Carbohydrates:37.92g
12.64%
Net Carbohydrates:36.55g
13.29%
Sugar:20.29g
22.54%
Cholesterol:66.55mg
22.18%
Sodium:240.55mg
10.46%
Alcohol:0.11g
100%
Alcohol %:0.14%
100%
Protein:5.87g
11.74%
Selenium:11.72µg
16.74%
Vitamin B2:0.26mg
15.46%
Manganese:0.28mg
14.06%
Vitamin B1:0.19mg
12.74%
Folate:47.82µg
11.95%
Phosphorus:102.51mg
10.25%
Vitamin E:1.5mg
9.99%
Vitamin A:486.19IU
9.72%
Iron:1.36mg
7.53%
Calcium:73.57mg
7.36%
Vitamin B3:1.47mg
7.34%
Fiber:1.37g
5.48%
Magnesium:21.14mg
5.29%
Copper:0.09mg
4.47%
Vitamin B5:0.44mg
4.38%
Zinc:0.61mg
4.08%
Potassium:134.99mg
3.86%
Vitamin B12:0.21µg
3.45%
Vitamin K:3.46µg
3.29%
Vitamin B6:0.05mg
2.61%
Vitamin C:1.74mg
2.11%
Vitamin D:0.17µg
1.11%
Source:My Recipes