Lemon Blueberry Cream Cheese Coffee Cake: A Bright Bite of Sweet Morning Joy
Sunlight pours through the window, and the kitchen fills with the scent of warm citrus and juicy blueberries. Lemon and blueberry always feel like the start of something fresh. Add a ribbon of cream cheese and a buttery crumble topping, and this Lemon Blueberry Cream Cheese Coffee Cake earns its spot as the centerpiece of any breakfast table. Tart bursts from the berries dance with the soft tang of lemon, while the cream cheese brings a smooth richness that melts into every bite. The crumb stays soft and tender, with just enough sweetness to pair perfectly with your morning cup. Guests ask for seconds. Kids sneak pieces from the cooling rack. Every slice disappears faster than the last. This isn’t just a coffee cake—it’s a bright, baked moment of happiness that feels right any day of the week. You won’t want to wait for a special occasion to make it again.
Ingredients
For the Cake Batter:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- ½ cup sour cream or plain Greek yogurt
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
For the Crumb Topping:
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup granulated sugar
- ¼ teaspoon cinnamon
- ¼ cup unsalted butter, melted
Step By Step Guide Of Lemon Blueberry Cream Cheese Coffee Cake
Step 1: Preheat the Oven and Prepare the Pan
Set your oven to 350°F (175°C) and allow it to preheat fully. While the oven heats, grease a 9-inch springform pan with butter or nonstick spray. You can also line the bottom with parchment paper to make removing the cake easier after baking. A springform pan works best for this recipe because it supports the layered structure and releases the cake cleanly without flipping.
Step 2: Make the Crumb Topping
In a small mixing bowl, combine ½ cup all-purpose flour, ¼ cup brown sugar, ¼ cup granulated sugar, and ¼ teaspoon ground cinnamon. Stir the dry ingredients together with a fork. Pour in ¼ cup melted butter and mix until the mixture forms moist crumbs. Set the bowl aside. This buttery topping will bake into a golden, crunchy layer that adds texture to each slice.
Step 3: Prepare the Cream Cheese Filling
Place 8 oz of softened cream cheese in a medium bowl. Add ¼ cup granulated sugar, 1 egg yolk, and 1 teaspoon vanilla extract. Beat everything together using a hand mixer or whisk until the filling turns smooth, creamy, and lump-free. The cream cheese layer adds a rich contrast to the fresh lemon and blueberries.
Step 4: Mix Dry Cake Ingredients
In a separate large bowl, whisk together 1½ cups all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt. Mixing the dry ingredients separately ensures they distribute evenly in the batter, giving the cake a uniform texture and rise.
Step 5: Cream the Butter and Sugar
Using a stand mixer or handheld electric mixer, beat ½ cup softened unsalted butter and ¾ cup granulated sugar until the mixture turns light and fluffy. This step usually takes 2–3 minutes. Creaming properly traps air in the batter, which helps the cake stay tender and soft as it bakes.
Step 6: Add Eggs, Lemon Juice, Zest, and Vanilla
Crack in the eggs one at a time, beating well after each addition. Then add 1 tablespoon lemon zest, 2 tablespoons fresh lemon juice, and 1 teaspoon vanilla extract. These ingredients bring bright, fresh flavor and a citrusy aroma that pairs beautifully with the blueberries.
Step 7: Mix in Sour Cream and Dry Ingredients
Add ½ cup sour cream (or Greek yogurt) to the wet ingredients. Beat until just combined. Then gradually add the dry flour mixture in two or three batches, mixing on low speed. Avoid overmixing once the flour goes in—just blend until no dry streaks remain. The batter should be smooth and thick.
Step 8: Fold in the Blueberries
Gently fold 1 cup of fresh or frozen blueberries into the batter using a spatula. Toss the blueberries in a teaspoon of flour beforehand to prevent them from sinking to the bottom. Folding keeps the berries whole and evenly distributed throughout the cake.
Step 9: Layer the Batter and Filling
Spoon half of the cake batter into the prepared pan and spread it evenly. Add all of the cream cheese filling over the batter, smoothing it out with a spatula. Top with the remaining cake batter and carefully spread to cover the cream cheese layer. Don’t worry if it’s not perfect—just try to seal the edges. Sprinkle the crumb topping generously over the top.
Step 10: Bake and Cool the Cake
Place the cake in the center of the preheated oven and bake for 50–60 minutes, or until a toothpick inserted in the center (not through the cream cheese layer) comes out clean. The top should look golden brown, and the edges should pull slightly from the pan. Let the cake cool in the pan for 15 minutes before releasing the springform and transferring it to a wire rack. Wait until it cools completely before slicing.
Storage Tips
At Room Temperature
If you plan to enjoy the cake within 1–2 days, you can store it at room temperature. Simply cover it tightly with plastic wrap or place it in an airtight container. Keep it in a cool, dry place, away from direct sunlight or heat sources. The cake will stay fresh and moist for up to two days.
Refrigeration
For longer storage, refrigerate the cake to preserve its freshness. Wrap the cake in plastic wrap or foil, then place it in an airtight container or a resealable plastic bag. Refrigerated, the cake will last for about 4–5 days. When ready to serve, allow it to come to room temperature or warm it gently in the microwave for a few seconds for that fresh-from-the-oven taste.
Freezing
If you want to store the cake for an extended period, freezing is a great option. Wrap individual slices or the whole cake in plastic wrap, followed by aluminum foil to ensure maximum freshness. Place the wrapped cake in a freezer-safe bag or container. Frozen, the cake can last for up to 2 months. To thaw, leave it at room temperature for a few hours or refrigerate overnight. For a quick treat, you can also reheat individual slices in the microwave or oven.
FAQs
1. Can I use frozen blueberries in this recipe?
Yes, frozen blueberries work just fine. If you’re using frozen blueberries, there’s no need to thaw them. Just toss them in a little flour before adding them to the batter to help prevent them from sinking to the bottom during baking.
2. Can I make this coffee cake ahead of time?
Absolutely! This cake actually tastes even better the next day. You can prepare it a day or two in advance and store it in an airtight container at room temperature or refrigerate it. It stays fresh for several days, making it a perfect option for prepping ahead for a brunch or special occasion.
3. How do I prevent the cream cheese filling from leaking out?
To prevent the cream cheese filling from leaking, ensure that you spread the top layer of batter carefully and evenly over the filling. It doesn’t need to be perfect, but sealing the edges as best as you can will keep the cream cheese inside during baking.
4. Can I use a different type of fruit instead of blueberries?
Yes! Feel free to swap out the blueberries with other fruits like raspberries, blackberries, or even diced strawberries. Keep in mind that the flavor profile will change slightly, but the result will still be delicious.
5. Can I make this recipe gluten-free?
You can try using a gluten-free all-purpose flour blend in place of the regular flour. Make sure the flour blend has a good binding agent, as gluten-free flours behave differently from wheat flour. The texture might be slightly different, but it should still be tasty.
Conclusion
The Lemon Blueberry Cream Cheese Coffee Cake combines the best of tangy citrus, sweet berries, and rich cream cheese in one irresistible treat. With its light texture, delightful crumb topping, and bright flavors, it’s perfect for any occasion—whether you’re enjoying a lazy weekend breakfast or hosting a gathering with friends. The easy-to-follow recipe ensures that even beginner bakers can craft this show-stopping cake, while the storage tips allow you to savor it for days. Make this cake once, and it’s sure to become a family favorite that you’ll return to again and again.
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