Blueberry Coffee Cake Cheesecake
A blueberry coffee cake and a creamy cheesecake combine to make a rich and luscious dessert. Make sure you use a tall cake pan like a springform cheesecake pan.
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Servings: 10 servings
Calories: 612kcal
Ingredients
The Cake Layer
- 4 tablespoons butter softened
- ½ cup sugar
- 1 large egg room temperature
- ½ teaspoon vanilla
- ½ cup sour cream room temperature
- 1-¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1-½ cups blueberries
The Cheesecake Layer
- 8 ounces cream cheese softened
- ⅓ cup sugar
- 1 egg
- ¼ cup sour cream
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
The Crumb Topping
- 1-¼ cup all-purpose flour
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 6 tablespoons butter melted
The Icing Drizzle
- ½ cup confectioners sugar
- 2 to 4 teaspoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line the bottom of an 8-inch springform pan with parchment paper.
The Cake
- Place the butter and sugar in a mixing bowl and beat with an electric mixer until light yellow and creamy. Add the egg and vanilla and beat until well blended. Beat in the sour cream.
- Sift the flour, baking powder, baking soda, and salt over the batter and fold it in just until barely combined. The batter will be very thick. Gently fold in the blueberries.
The Cheesecake Filling
- Combine the cream cheese and sugar in a bowl and beat with an electric mixer until smooth. Beat in the egg until well blended. Beat in the sour cream, vanilla, and salt. Set the filling aside while you make the crumb topping.
The Crumb Topping
- Combine the flour, sugar, cinnamon, and salt in a mixing bowl. Stir in the melted butter until the mixture looks like damp sand.
Layer the cake
- Spread just a little over half of the cake batter into the bottom of the springform pan. It will seem like a thin layer. Since the batter is thick, you will have to hold the parchment paper in place so it doesn’t scoot while you spread the batter.
- Spread the cheesecake layer on top of the thin layer of cake batter.
- Use a tablespoon to place dollops of the rest of the cake batter over the top of the cheesecake layer.
- Spread the crumb topping over the top.
- Bake for 43 to 48 minutes. The edges should look golden brown and feel firm to the touch. The center will jiggle slightly if you shake the pan but it will firm up when it cools.
- Let the cake cool on a wire rack for 2 hours.
- When the cake is completely cool, slide a knife around the edges of the cake pan to loosen the cake from the pan. Remove the sides of the cake and slide the cake onto a serving platter.
Make the Icing
- Place the powdered sugar in a small bowl. Add the vanilla and half of the milk. Stir until smooth. If the icing is not thin enough to drizzle, add more milk until it is thin enough.
- Drizzle the icing over the top of the cake.
Notes
- Make sure you use an 8-inch round cake pan. A springform pan works well since it has tall sides. If you don’t have a springform pan this will work in a traditional cake pan as long as it is at least 2-inches tall.
- If you don’t have a sifter, you can combine the dry ingredients in a bowl and whisk them to blend them together and get rid of any lumps.
- When you remove the cake from the oven, it will seem like the center is under-baked. That is the nature of creamy cheesecakes. The cheesecake layer will firm up when the cake is cool. If you bake the cake until the center does not jiggle then the cheesecake layer will not be as creamy and the cake will be over-baked.
Nutrition
Serving: 1 | Calories: 612kcal | Carbohydrates: 95g | Protein: 12g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 380mg | Fiber: 3g | Sugar: 30g