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This luscious Lemon Blueberry Cream Cheese Coffee Cake combines bright citrus flavors with juicy blueberries and a decadent cream cheese filling, all crowned with a buttery crumb topping and tangy lemon glaze. The perfect balance of sweet and tart makes this an impressive centerpiece for brunches or a delightful afternoon treat with coffee.
I first created this recipe for my sister's baby shower, and it disappeared faster than any other dessert on the table. The combination of lemon and blueberry has since become my signature flavor pairing for special celebrations.
Ingredients
- Melted butter: Creates that irresistible rich flavor and helps bind the crumble
- All-purpose flour: Provides structure to the topping
- Brown sugar: Adds a caramel undertone that balances the tart lemon
- Vanilla extract: Rounds out the flavors with warmth
- Butter and canola oil: Work together for the perfect moist texture
- Granulated sugar: Sweetens without overwhelming the fruit flavors
- Large eggs: Provide structure and richness
- Vanilla extract: Enhances all other flavors in the cake
- Plain yogurt or sour cream: Adds incredible moisture and slight tanginess
- Fresh lemon juice: Brightens the entire cake. Use freshly squeezed for best flavor
- Lemon zest: Contains essential oils that provide intense citrus flavor
- All-purpose flour: Forms the structure of your cake
- Baking powder and baking soda: Ensure proper rise
- Salt: Enhances all flavors and balances sweetness
- Blueberries: Burst with juicy flavor throughout the cake. Fresh or frozen work equally well
- Cream cheese: Creates that luxurious tangy layer
- Granulated sugar: Sweetens the filling just enough
- Large egg: Helps set the filling during baking
- Lemon zest: Adds bright flavor to complement the cream cheese
- Powdered sugar: Dissolves completely for a smooth finish
- Lemon juice: Provides that final pop of brightness
Step-by-Step Instructions
- Prepare Your Pan:
- Preheat your oven to 350°F. Line a 9-10 inch springform pan with parchment paper and spray with non-stick spray. The parchment creates an easy release and the spray ensures nothing sticks.
- Make the Crumb Topping:
- Combine melted butter, flour, brown sugar, and vanilla in a medium bowl. Mix until the mixture resembles coarse crumbs with some larger pieces throughout. Set aside while you prepare the rest.
- Prepare the Cake Batter:
- In a large bowl, whisk together butter, oil and sugar for 2-3 minutes. Add eggs, vanilla, yogurt, lemon juice and zest. Whisk until smooth. Add flour, baking powder, baking soda and salt, stirring gently. Fold in blueberries lightly.
- Create Cream Cheese Filling:
- Beat cream cheese, sugar, egg and lemon zest until smooth and fluffy. Beat for about 2 minutes until completely lump-free.
- Assemble the Layers:
- Spread half of your cake batter into the prepared pan. Spoon the cream cheese filling in the center, leaving about half an inch around the edges. Top with remaining cake batter and spread to cover.
- Add Crumb Topping:
- Sprinkle crumb topping evenly over the surface, creating texture variety.
- Bake to Perfection:
- Bake for 60-70 minutes. Test doneness with a toothpick. Cool completely before glazing.
- Prepare the Glaze:
- Whisk powdered sugar and lemon juice until smooth. Adjust consistency if needed.
- Finish and Serve:
- Cool cake to room temperature. Drizzle glaze decoratively over top and serve.
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This coffee cake brings back memories of summer mornings at my grandparents' lake house where we would pick fresh blueberries for breakfast treats. The combination of lemon and blueberry always reminds me of those carefree days, which is why I find myself making this cake whenever I need a bit of sunshine in my kitchen.
Storage Tips
For best results, store this coffee cake in an airtight container in the refrigerator due to the cream cheese filling. It will stay fresh for up to 5 days. Let slices come to room temperature before serving for the best flavor and texture experience. If you want to freeze portions, wrap individual slices tightly in plastic wrap and then aluminum foil. Thaw overnight in the refrigerator before enjoying.
Seasonal Variations
Summer brings the best fresh blueberries, but this recipe works beautifully year-round. During summer months, use fresh berries straight from the market or your garden. In winter, frozen wild blueberries provide intense flavor and beautiful color throughout the cake. You can also substitute other berries like raspberries or blackberries based on seasonal availability, though you may want to adjust the sugar slightly depending on the tartness of your fruit.
Serving Suggestions
This coffee cake shines as the centerpiece of a brunch spread alongside savory options like egg dishes and crispy bacon. For afternoon gatherings, serve with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream. My personal favorite pairing is a cup of freshly brewed Earl Grey tea, as the bergamot notes complement the lemon perfectly. For special occasions, garnish with additional fresh berries and a sprig of mint for an impressive presentation.
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This Lemon Blueberry Cream Cheese Coffee Cake is a treat that will brighten your day with every bite.
Frequently Asked Questions
- → Can I use frozen blueberries instead of fresh?
Yes, you can use either fresh or frozen blueberries in this coffee cake. If using frozen, there's no need to thaw them first - add them directly to the batter frozen to prevent color bleeding.
- → How do I know when the cake is fully baked?
The cake is fully baked when the center is completely set and doesn't jiggle when moved. Because this is a very moist cake, a longer baking time (60-80 minutes) is normal. Don't worry about overbaking - an underbaked center would be worse!
- → Can I substitute the yogurt with something else?
Yes, you can substitute the plain yogurt with sour cream in equal amounts (1 cup). Both ingredients provide the necessary moisture and tanginess for the cake.
- → How should I store leftovers?
Store leftover cake covered in the refrigerator for up to 3-4 days due to the cream cheese filling. You can bring slices to room temperature before serving for the best flavor and texture.
- → Can I make this cake ahead of time?
Yes, you can make this cake 1-2 days ahead. Prepare and bake as directed, then once cooled, store covered in the refrigerator. You can add the lemon glaze right before serving for the freshest presentation.
- → Why line the springform pan with parchment paper?
Lining the springform pan with parchment paper prevents the cake from sticking and makes removal much easier. The technique described (placing paper on the base and closing the sides around it) creates a seamless liner.