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Blueberry Cream Cheese Muffin Cake

Blueberry Cream Cheese Muffin Cake – Easy Breakfast Dessert

  • Author: Freya Allen
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

Blueberry Cream Cheese Muffin Cake offers a bakery‑fresh experience at home, combining a light, airy crumb with juicy blueberries and a luscious cream cheese swirl. This easy, step‑by‑step recipe yields a golden‑brown top and a moist interior, perfect for breakfast brunches, afternoon tea, or a sweet dessert. With simple pantry staples, you’ll create a stunning, crowd‑pleasing treat that looks as good as it tastes, ready in under an hour. Add a dusting of powdered sugar for extra sparkle today n

Ingredients

Scale
  • 2 cups all‑purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups fresh blueberries
  • 8 ounces cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 cup brown sugar
  • 1/2 cup rolled oats
  • 1/2 teaspoon cinnamon

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9‑inch round cake pan.
  2. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
  3. In another bowl, beat butter, milk, eggs, and vanilla extract until smooth.
  4. Gradually add wet ingredients to dry, mixing until just combined.
  5. Gently fold in fresh blueberries.
  6. In a small bowl, beat cream cheese with powdered sugar until smooth.
  7. Pour half of the batter into the pan, dollop cream cheese mixture on top, then add remaining batter.
  8. Combine brown sugar, rolled oats, and cinnamon; sprinkle over the top.
  9. Bake for 40‑45 minutes, or until a toothpick comes out clean.
  10. Cool in pan for 10 minutes, then transfer to a cooling rack to cool completely before serving.

Notes

  • For a gluten‑free version
  • substitute the all‑purpose flour with a 1‑to‑1 gluten‑free flour blend. For a dairy‑free version
  • use plant‑based butter and a vegan cream cheese alternative. The topping can be enhanced with a drizzle of grape‑juice glaze after the cake has cooled.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 30g
  • Sodium: 250mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 45mg

Keywords: Blueberry Cream Cheese Muffin Cake, blueberry muffin recipe, cream cheese cake, easy breakfast muffins, bakery style cake, blueberry dessert, muffin cake recipe, how to make blueberry cake, quick breakfast ideas, fluffy cake recipe

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Find it online: https://www.skinytaste.net/blueberry-cream-cheese-muffin-cake-easy-breakfast-dessert/