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This mouthwatering Lemon Blueberry Cream Cheese Coffee Cake mixes zesty citrus notes with plump blueberries and a silky cream cheese layer, all finished with a crumbly butter topping and zingy lemon drizzle. The way it balances tart and sweet makes it a showstopper for any brunch table or a fantastic snack with your afternoon coffee.
I whipped up this treat for my sister's baby shower, and it was gone in minutes—way faster than everything else on the dessert table. Since then, I've always paired lemon with blueberry whenever I need something special for celebrations.
Ingredients
- Melted butter: Gives that mouthwatering richness and holds the crumble together
- All-purpose flour: Builds the foundation for your topping
- Brown sugar: Brings a warm, molasses hint that cuts through the lemony tang
- Vanilla extract: Adds depth and warmth to the flavor mix
- Butter and canola oil: Team up to keep everything super moist
- Granulated sugar: Brings sweetness without stealing the spotlight from the fruits
- Large eggs: Add richness and help everything hold together
- Vanilla extract: Makes all the other tastes pop
- Plain yogurt or sour cream: Keeps the cake incredibly moist with a hint of tang
- Fresh lemon juice: Wakes up the whole cake—squeeze it fresh for best results
- Lemon zest: Packs those fragrant oils that really bring the citrus punch
- All-purpose flour: Creates the backbone of your cake
- Baking powder and baking soda: Work together for the perfect lift
- Salt: Boosts all flavors and keeps sweetness in check
- Blueberries: Pop with juicy goodness throughout—work great fresh or frozen
- Cream cheese: Creates that velvety middle layer everyone loves
- Granulated sugar: Adds just enough sweetness to the filling
- Large egg: Helps the filling firm up while baking
- Lemon zest: Adds zippy freshness to play off the creamy cheese
- Powdered sugar: Melts completely for that perfect glaze texture
- Lemon juice: Gives that final bright zing on top
Step-by-Step Instructions
- Prepare Your Pan:
- Heat your oven to 350°F. Put parchment in a 9-10 inch springform pan and give it a good spray with non-stick coating. The parchment helps you lift it out and the spray stops any sticking.
- Make the Crumb Topping:
- Mix your melted butter, flour, brown sugar, and vanilla in a bowl. Work it together until you get chunky crumbs with some bigger pieces mixed in. Set this aside while you work on the rest.
- Prepare the Cake Batter:
- Grab a big bowl and whisk butter, oil and sugar for about 2-3 minutes. Drop in eggs, vanilla, yogurt, lemon juice and zest. Mix until it's smooth. Then add flour, baking powder, baking soda and salt with gentle stirring. Fold your blueberries in carefully.
- Create Cream Cheese Filling:
- Beat your cream cheese, sugar, egg and lemon zest until it's silky smooth. Go for about 2 minutes to get rid of every little lump.
- Assemble the Layers:
- Spread half the cake mix into your pan. Spoon cream cheese filling in the middle, leaving a small border around the edges. Cover with the rest of your cake batter and smooth it out.
- Add Crumb Topping:
- Scatter your crumb mix all over the top, making some spots chunkier than others.
- Bake to Perfection:
- Bake for 60-70 minutes. Stick a toothpick in to check it's done. Let it cool completely before adding glaze.
- Prepare the Glaze:
- Stir powdered sugar and lemon juice until smooth. Add more of either if needed to get the right thickness.
- Finish and Serve:
- Wait for the cake to cool down. Drizzle your glaze in a fun pattern over the top before serving.
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This coffee cake always takes me back to summer at my grandparents' lake house where we'd pick fresh blueberries for morning treats. Lemon and blueberry together always remind me of those easy, fun days, which is why I find myself baking this whenever I need a bit of brightness in my kitchen.
Storage Tips
Keep this coffee cake in a sealed container in your fridge because of the cream cheese inside. It'll stay good for about 5 days. Take slices out and let them warm up a bit before eating to get the best flavor and feel. If you want to save some for later, wrap single pieces in plastic wrap and then foil. Just pop them in the fridge overnight to thaw before you want to eat them.
Seasonal Variations
Summer gives you the juiciest fresh blueberries, but you can make this cake any time of year. In summer, grab berries from the market or your garden. When it's cold outside, frozen wild blueberries work great and give amazing color throughout. You can swap in raspberries or blackberries too if that's what's available, but you might need to tweak the sugar a bit depending on how tart your fruit is.
Serving Suggestions
This coffee cake stands out as the star of any brunch next to hearty egg dishes and crispy bacon. For afternoon get-togethers, try it with a spoonful of lightly sweetened whipped cream or some vanilla ice cream. I personally love it with a hot cup of Earl Grey tea since the bergamot in the tea goes so well with the lemon. For fancy occasions, top it with extra fresh berries and a little mint sprig to really wow your guests.
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This Lemon Blueberry Cream Cheese Coffee Cake will put a smile on your face with every single bite.
Frequently Asked Questions
- → Can I use frozen blueberries instead of fresh?
Absolutely, both fresh and frozen berries work great in this coffee cake. If you're using frozen ones, don't thaw them first. Just throw them into your batter while still frozen to keep the blue color from running throughout the cake.
- → How do I know when the cake is fully baked?
Your cake is done when the middle stays firm and doesn't move when you gently shake the pan. This cake stays pretty moist, so a longer cooking time (60-80 minutes) is totally normal. Better to bake it a bit longer than end up with a gooey middle.
- → Can I substitute the yogurt with something else?
You can swap the plain yogurt for the same amount of sour cream (1 cup). Both add the right moisture and tang that makes this cake so good.
- → How should I store leftovers?
Keep any leftover cake in the fridge with a cover for up to 3-4 days because of the cheese filling. For the best taste, let slices warm up to room temperature before you dig in.
- → Can I make this cake ahead of time?
You can definitely make this cake 1-2 days early. Just bake it as the recipe says, then after it cools, put it in the fridge with a cover. Add the lemon drizzle right before you serve it so it looks and tastes super fresh.
- → Why line the springform pan with parchment paper?
The parchment paper stops your cake from sticking and makes it way easier to take out. When you put the paper on the base and close the sides around it, you get a perfect liner with no leaks or folds.