Blueberry Muffin Cake with Cream Cheese Filling
This decadent blueberry muffin cake with a creamy cheese filling is a delightful breakfast that feels like dessert. Perfect for brunch or a sweet start to the day!
Ingredients
For the cake
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 cup fresh blueberries Note: Frozen blueberries can be used if not thawed.
For the cream cheese filling
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 1/4 cup flour
For the crumble topping
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1/2 cup oats
- 1/2 teaspoon cinnamon
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment.
- In a mixing bowl, combine flour, baking powder, and salt, then set aside.
- In another bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually mix in the dry ingredients, alternating with the milk until just combined.
- Gently fold in the blueberries, being cautious not to overmix.
Cream Cheese Filling
- Mix the softened cream cheese, sugar, and flour until smooth and free of lumps.
Assembly and Baking
- Pour half of the muffin batter into the prepared cake pan.
- Spoon the cream cheese mixture over the batter, keeping it away from the edges.
- Top with the remaining muffin batter, coaxing it gently over the cream cheese filling.
- To make the crumble, combine melted butter, brown sugar, oats, and cinnamon. Sprinkle on top of the batter.
- Bake for 45–55 minutes, checking with a toothpick for doneness (a little cream cheese may still be soft).
- Let cool before slicing.
Notes
Refrigerate leftovers after the first day due to cream cheese. Can be made ahead of time and served warm or at room temperature.