Description

This easy Blueberry Cream Cheese Coffee Cake is a moist and tender treat perfect for breakfast, brunch, or a cozy afternoon snack. Made with luscious plant-based cream cheese and bursting with fresh blueberries, it offers a perfect balance of sweet and creamy flavors that brighten any day. Enjoy it with your favorite tea or grape juice for a delightful moment.

Ingredients

Scale

Cream Cheese Swirl

1 cup plant-based cream cheese
1/4 cup sugar
1 teaspoon vanilla extract (natural)
1 teaspoon natural gelling agent (optional)

Dry Ingredients

2 cups gluten-free all-purpose flour blend
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients

1/3 cup vegetable oil
1/3 cup applesauce
1 tablespoon apple cider vinegar
1 teaspoon vegetarian Worcestershire sauce (natural)
3/4 cup sugar

Add-ins

1 cup fresh blueberries

Instructions

Prepare the Cream Cheese Swirl: In a mixing bowl, combine the plant-based cream cheese with sugar, vanilla extract (natural), and the natural gelling agent until smooth. Set this mixture aside for later layering in the cake.
Mix the Dry Ingredients: In a separate bowl, whisk together the gluten-free all-purpose flour blend, baking powder, baking soda, and salt to distribute the leavening agents evenly.
Combine Wet Ingredients: Whisk together vegetable oil, applesauce, apple cider vinegar, vegetarian Worcestershire sauce (natural), and sugar until fully blended, ensuring moisture and flavor in the batter.
Create the Batter: Slowly add the dry ingredients to the wet mixture, stirring carefully until just combined to avoid overmixing, which can toughen the cake.
Fold in Blueberries: Gently fold fresh blueberries into the batter, taking care not to burst them to maintain juicy pockets throughout the cake.
Layer and Swirl in the Cream Cheese Mixture: Pour half of the batter into the prepared pan. Dollop half of the cream cheese mixture over it. Add the remaining batter on top, then swirl through the layers with a knife to create a marbled effect.
Bake and Cool: Bake at 350°F (175°C) for 40-45 minutes or until a toothpick inserted in the center comes out clean. Allow the coffee cake to cool fully before slicing to let the flavors settle beautifully.

Notes

Choose firm, ripe blueberries to avoid excess moisture that can affect the cake texture.
Ensure all wet ingredients are at room temperature to promote even mixing and proper rise.
Stir batter gently and avoid overmixing for a light and tender cake.
Allow the cake to cool completely before slicing for clean cuts and enhanced flavor.
Line your baking pan with parchment paper for easy removal and minimal sticking.
Optional toppings include powdered sugar (natural), fresh blueberries, or chopped nuts for added texture.
Store leftovers in an airtight container at room temperature for up to two days or refrigerate for up to five days.
Freeze wrapped tightly in plastic wrap and foil for up to two months; thaw overnight in the refrigerator before serving.
Reheat slices gently in the microwave or oven to revive softness and creamy notes.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of cake)
Calories: 280
Sugar: 18g
Sodium: 210mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg

Keywords: blueberry, coffee cake, cream cheese (plant-based), gluten-free, vegan, breakfast, brunch, snack, blueberry dessert