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Bakery Style Blueberry Cream Cheese Muffin Cake

Close-up of a bakery style Blueberry Cream Cheese Muffin Cake cut in half showing swirls of cream cheese and juicy blueberries.
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Make large, moist blueberry muffins with a rich, tangy cream cheese swirl that mimics professional bakery quality.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup fresh or frozen blueberries
  • 4 ounces cream cheese, softened
  • 2 tablespoons granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a 6-cup jumbo muffin tin with large paper liners or grease well.
  2. In a large bowl, whisk together the flour, 3/4 cup sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, beat the softened butter until creamy. Add the 2 eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  4. Alternate adding the dry ingredients and the milk to the wet ingredients, mixing just until combined. Do not overmix.
  5. Gently fold in the blueberries.
  6. Prepare the cream cheese filling: Beat the softened cream cheese, 2 tablespoons sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth.
  7. Spoon half of the blueberry batter into the prepared muffin cups. Drop spoonfuls of the cream cheese mixture over the batter. Top with the remaining blueberry batter.
  8. Use a knife or skewer to gently swirl the cream cheese layer into the batter.
  9. Bake for 5 minutes at 400 degrees F. Then, reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for 18 to 22 minutes, or until a toothpick inserted into the cake part comes out clean.
  10. Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra height, ensure your baking powder and baking soda are fresh.
  • If using frozen blueberries, do not thaw them; toss them lightly in a teaspoon of flour before adding them to the batter to prevent sinking.
  • To achieve a bakery dome, start the bake at a higher temperature, then reduce it halfway through.

Nutrition

Find it online: https://savorsensations.com/blueberry-cream-cheese-muffin-cake-bakery-style/