Saturday, December 17, 2011

Blueberry Cream Cheese Coffee Cake

I think this is a pretty good photo, don't you?
Well, it's better than the ones I've been posting, haha
   Nope, this cake does not have coffee in it. I suppose it's called a 'coffee cake' because it's good to have with coffee, just like a teacake is good with tea? Or good for tea? Anyway, I had three blocks of cream cheese (well, 1 and a half actually) and I wanted to make a cake that uses cream cheese but I did't want anything that uses too much cheese or else I won't have another chance to bake any other cream cheese recipes until we get some more. Get it?

   Thankfully, we can now get Tatura cream cheese for almost half the price of a block of Philadelphia cream cheese. I suppose Philadelphia cheese is creamier or more delicious or whatever, but we're not fussy folk and I believe in enjoying what food we can afford. Some people can't even afford a good, square meal per day. We've had a whole family- a mum and her children, (so many of them too!) come asking for some money and water at our house once. Poor kiddies. And mummy. 

   So should I be overly fussy over getting the best ingredients for baking, when cheaper ones which are good enough are available? I believe not. If I can afford to buy the more expensive stuff one day, Insya-Allah I will, but if I can't, I shouldn't grumble about it. And I won't. So remind me if I do.

   This is a pretty good recipe, and one that I'd probably make again. However, I seem to have problems  with cakes that need to be baked for over one-hour- the sides always turn out overbaked and black and burnt, just like with the Apple Crumble Teacake I made . I'm not quite sure how to counter  this problem, does anybody have any good tips that you ca share with me? I'd be really grateful.

   The ingredients & measurements below are what I've used, so visit the link for the original recipe and the metric measurements. 

Source: JoyofBaking

The Whats:

Streusel Topping:
1/3 cup all purpose flour
1/3 cup coarse granulated sugar
2 teaspoons ground cinnamon
1/4 cup cold butter cut into pieces

Cream Cheese Filling:
8 ounce  cream cheese, at room temperature
1/4 cup granulated white sugar
1 large egg
1/2 teaspoon vanilla essence
1 tablespoon all purpose flour 

Cake Batter:
1 cup all purpose flour
1 teaspoon baking powder
1/4 cup good-quality margarine
1/2 cup soft brown sugar, tightly packed
1 large egg
1/2 teaspoon pure vanilla essence
1/3 cup milk

1/2 cup (or more) blueberry filling

The How-Tos:

Preheat oven to 150C (original is 180C).

Grease and line the bottom of an 8x8-inch pan with baking paper (I don't have a springform pan, so I just used a regular one)..

Streusel Topping:
Mix the flour, sugar and cinnamon in one bowl. Cut in the butter using a fork, a  bread knife or the tips of your fingers  until the mixture resembles coarse crumbs. Cover and place mixture in the refrigerator (or freezer, which is what I did!) to keep it cold.

Cream Cheese Filling:
Place cream cheese in a bowl and beat using an electric mixer until creamy and smooth. Add the sugar, egg, vanilla and flour and beat until well incorporated. Set aside.

Cake Batter:
Whisk or sift flour and baking powder into a bowl.

In a separate bowl, beat the margarine until smooth and creamy. Add in sugar and beat until light and fluffy. Add the egg and vanilla and beat until well incorporated. Add the flour mixture alternately with the milk and eat until just combined. 


Spread the cake batter onto the bottom of the prepared pan and up the sides (the mixture is quite thick so this shouldn't be too  difficult). Pour the cream cheese filling on top of the cake batter. Spread or dollop generous spoonfuls of the blueberry filling on top of the cream cheese filling. Scatter the streusel topping on top.

Bake for about 50 to 60 minutes. Test using a toothpick- poke it into the centre of the cake. Wait for 5 minutes and pull it out, if it comes out clean it is ready. Remove from oven and let cool.

Serve warm or at room temperature. It's good enough on its own, but you can always have it with cream. Yum!

Baker's notes:

1. Using coarse granulated sugar gives the streusel topping a lovely crunch, which Littlest Brother approved of. 
2. The cake is best eaten o the day it's made, because the topping will slowly sort of soak the moisture from the cream cheese filling, I think, and will no longer be crumbly. But it's stil definitely good for eating. Definitely.


  1. I must say I do like the photo!! It looks delicious! =) I LOVE any kind of cheesecake or anything with cream cheese!! But I think after all my baking with cream cheese.. i need a bit of a break from it =p
    hmm.. tips for baking may be... if you are baking over 1 hour then maybe lower heat of the oven?.. not sure if that may help! sorry ><

  2. This looks delicious. I love blueberries in cakes anyway, but add a streusel topping and yumminess ensues!

  3. Oh my oh my - that slice does look tasty and rich!

    Sadly Austerity measures/financial restraints are impacting on a lot of us. So I am pleased that you were able to make this good with the ingredients you had to hand, As I live in the U.K, Philly cheese is easy to get hold of and often on 'offer liek 2 for price of 1. I would like to try this as I know my husband would love it. He's the one with the sweet tooth in the family. My trouble is I have too many recipes bookmarked, that I don't often get to make them, but who knows :0)

  4. Tray: Thanks! Yes cream cheese is such a lovely ingredient to bake with isn't it? I've loved looking at your cream cheese creations. Thanks for the tip, that's what I've been doing but so far it's not working :( But thanks!

  5. CC: I do agree about the streusel topping. I'm sorry we only had blueberry filling instead of fresh ones, but the cake was still very good!

  6. Shaheen: I'm glad you understand! Well don't worry, I'm pretty much buried under a ton of recipes too. I think you'd make a lovely version of this though since you can easily get fresh blueberries there. I do hope I can start posting about cooking soon! Unfortunately I don't do it much at the moment... I love my Mum's cooking too much!

  7. It looks delicious, even if it is a little burnt around the edges. I couldn't bake anything in my oven for over an hour as it would be black, so usually cook everything less than the time stated in a recipe and usually at a lower temperature too.

  8. To prevent the sides from overbaking, you might want to try placing the baking pan in a water bath; if you ever do use a spring-form pan, line it with foil first to prevent water from seeping in (because it will!).

    All the best! :)

  9. Choclette: That's what I usually do too, but sometimes the cake doesn't get cooked quite well and ends up being burnt anyway, though not as badly. But thanks, for both the comment and the visit! :)

  10. cracktwoeggs: Thank you so much for the tip! I'll try it when I get the chance. I don't have any springform pans, so I guess I'll just do the water-bath thingy. I've also read somewhere that you can also tie a thick piece of brown paper around the tin for cakes that take a long time to cook.

  11. HI!
    i love your coffee cake! Everything is good with streusel topping! :D

    1. Thanks, Simply bakes! I love, love, love streusel topping so I'm with you there. Thanks for visiting my blog :)


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