About that time Mr. Fantabulous came out to the kitchen for one of his feedings (haha.. he’s gonna beat my butt one of these days for saying stuff like that) and made a comment about how we needed new bananas because the ones we had were too ripe to eat. He then muttered how he could go for some banana bread and in the same breath he asked for blueberry pancakes. Not sure how that all become one sentence in his mind but it did. Well I heard him but I didn’t hear him as I kind of blew him off (not on purpose) but started to think about the ripe bananas and the blueberries I had in the fridge. THAT would make an awesome dessert but what???
I decided to go with a coffee cake as it was something I knew wasn’t overly sweet but just sweet enough. Plus it would allow me to use up one of the ripe bananas and some blueberries. I’ll share in another post how I used the rest of the ripe bananas in a super moist banana bread with strawberry cheesecake swirl but that’s later on. So I made the batter and tasted it. It was really good but something wasn’t quite right plus I wanted more of a creamy vibe to it. Maybe a swirl of sorts. Something creamy but not sweet. Ahhhh yes… like a cheese cake cream cheese layer! Now we’re talkin’!
So I go about my way making this however as I’m looking at the batter I realize something is off with it. It’s really, REALLY runny. And it’s almost too tangy. It was good buttttttt it was just wasn’t right. THEN it dawned on me. Dingdong me doubled the buttermilk but none of the other ingredients (thus why it was so soupy). Sooooooooooo I double the rest of the ingredients. Pretty simple right?
BAHAHAHA yeah, not my luck! So yeah, I essentially made a double batch. Well…(yeah this is where it gets fun) I didn’t adjust the pan I bake it in normally (normal recipe uses a 9″ pan). I should have used an 11-12″. Oh sure the batter all fit BUT it was to the tippy top after I added in the cream cheese filling and berry topping. No really, I’m a genius, I swear! God… I so am pretty at times! Needless to say a cake that normally takes 30 minutes to bake, took 1 1/2 hours!
Never fear though I didn’t let this get ruined, over baked or undercooked. I tented it 30 minutes into baking and kept my eye on it. The end result was AMAZING just as a ‘normal’ size cake. LOL
The cake is super moist and like I said, not overly sweet. It’s perfect for that Sunday brunch with a cup of tea or coffee. It’s creamy from the cream cheese layer and the blueberries just burst in your mouth. You could add just a light kiss of confectioner’s sugar or take some of that amazing Blueberry Topping I showed you how to make and drizzle it on top (that’s my personal favorite actually!). Due to the cream cheese layer I found this best to store in the fridge. This is a great dessert to serve after church or after Sunday dinner.
|Blueberry Cream Cheese Coffee Cake||
- *NOTE: recipe is for a 12” cake. For a 9” cake, half ONLY the cake portion of the recipe, not the cream cheese filling or blueberry topping
- 2 cups AP flour
- 3/4 cup sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 2 eggs, room temp
- 1 cup buttermilk
- 1/2 cup unsalted butter, very soft (melted and cooled)
- 1 1/2 tsp vanilla
- 1 ripe banana
Cream Cheese Filling
- 8 ounces cream cheese, softened
- 1 tsp lemon juice
- 1/4 cup sugar
- 1 egg
- 1-2 cups blueberries
- 1/3 cup blueberry jam, slightly warmed
- 3 Tbl coarse sugar (or for some crunch use turbinado sugar)
- Confectioners’ Sugar
- Blueberry Topping
- Preheat oven to 400F, rack in the middle.
- Grease and flour a 12″ springform pan.
- Wrap the outside and bottom of the pan foil (to catch any leaking).
- Place the wrapped pan on a baking sheet.
- In a stand mixer fitted with the paddle attachment, add in the flour, sugar, baking soda, baking powder mix just to incorporate.
- Add in the eggs, banana, buttermilk, butter and vanilla.
- Mix for about a minute, scrape down the sides and then mix again for another minute or two. You don’t want to over mix this; you don’t want air whipped into this.
- Pour the mixture into the prepared pan.
- Washing out the bowl, dry and switch to the whip attachment on your stand mixer (can use a hand mixer).
- Make your cream cheese filling by adding in your cream cheese and sugar and whip for 1-2 minutes until smooth and creamy.
- Add in the egg and lemon and mix for 2 minutes.
- Stop the mixer and scrape down the bowl.
- Mix again for another 1-2 minutes until well mixed.
- Pour this mixture on top of the cake mix leaving a 1/2” edge all the way around (don’t go to the edge of the pan).
- Make the Blueberry topping by placing dollops of your jam on top of the cream cheese mixture.
- Using a knife, gently swirl just the tip (you don’t want to go all the way to the bottom of the pan).
- Place the blueberries on top evenly dispersing.
- Sprinkle the 3 Tbl sugar over top.
- If baking in a 12” pan, bake for 30 minutes at 400F and then tent with foil (do not let it touch the top of the cake), reduce the temperature to 375F and continue baking for an additional 45-70 minutes (test with a skewer – the skewer should come out clean).
- If baking in a 9” pan (meaning the recipe for the cake portion has been halved), bake at 400F for 20 minutes. Tent with foil and reduce the temp to 375F and bake for 10-15 minutes or until a skewer comes out clean – no jiggle in the middle either).
- Place on a cooling rack and cool for 20 minutes.
- Remove the outer ring of the springform pan and cool completely before cutting.
- Garnish with confectioners’ sugar and Blueberry Topping .
- Store in the fridge.