This moist and tender blueberry cream cheese coffee cake is packed with juicy blueberries and topped with a rich, creamy layer that bakes into a soft, slightly tangy topping. Perfect for breakfast, brunch, or dessert, it’s a crowd-pleasing treat with a delicate sweetness.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, melted
1/2 cup milk
2 large eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh or frozen blueberries
1 (8 oz) package cream cheese, softened
1/2 cup granulated sugar (for topping)
1 egg (for topping)
1 teaspoon vanilla extract (for topping)
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