Luscious Lemon Blueberry Cream Cheese Coffee Cake Recipe

If you’re looking to elevate your brunch game, look no further than this delightful Lemon Blueberry Cream Cheese Coffee Cake recipe. Picture a soft, moist lemon coffee cake generously filled with creamy cream cheese and juicy blueberries, all crowned with a crumbly streusel topping. The combination of zesty lemon and sweet blueberries makes this cake a true crowd-pleaser.

Lemon and blueberries are a match made in culinary heaven, and this coffee cake has been a fan favorite for over six years. The tangy lemon flavor combined with the burst of blueberries creates a symphony of flavors that will have you coming back for more. Whether paired with a morning coffee or afternoon tea, this Lemon Blueberry Cream Cheese Coffee Cake is sure to brighten your day.

Indulge in a slice of this Lemon Cream Cheese Coffee Cake and experience the perfect balance of sweet, tangy, and creamy flavors in every bite.

Ingredients

Creating a delicious Lemon Blueberry Cream Cheese Coffee Cake requires a careful selection of ingredients for the cake, cream cheese filling, and crumb topping. Let’s dive into the key components that make this recipe a standout.

For the Coffee Cake

• 1 3/4 cups all-purpose flour
• 3/4 cup brown sugar (packed)
• 1 1/2 tsp baking powder
• 1 tsp salt
• 1/2 cup unsalted butter (softened, remainder saved for topping)
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp vanilla extract
• 2 eggs
• 1/2 cup buttermilk
• Remaining juice and zest from 1 lemon
• 1 cup fresh blueberries

For the Lemon Cream Cheese Filling

• 1 (8 oz) package cream cheese (softened)
• 1 – 1 1/2 Tbsp sugar
• 1 Tbsp freshly squeezed lemon juice (from 1 lemon)

• Remaining 2 1/2 Tbsp unsalted butter (softened)
• 1/3 cup all-purpose flour
• 1/3 cup brown sugar
• 1/4 tsp cinnamon

Equipment Needed

To prepare this scrumptious Lemon Cream Cheese Coffee Cake, you’ll need the following equipment:

• 9 x 9 inch baking dish
• Parchment paper
• Handheld mixer
• Mixing bowls
• Measuring cups and spoons
• Oven

Having these tools readily available will ensure a smooth baking process and help you create the perfect lemon cream cheese coffee cake.

Preparation Steps

Preparing the Coffee Cake Batter

1. In a medium bowl, whisk together 1 3/4 cups of all-purpose flour, 3/4 cup packed brown sugar, 1 1/2 teaspoons of baking powder, 1 teaspoon of salt, 1/2 cup of softened unsalted butter (reserve the other half for the topping), 1 teaspoon of ground cinnamon, and 1/4 teaspoon of ground nutmeg until well combined.
2. In another bowl, beat 2 eggs, then mix in 1/2 cup of buttermilk, remaining juice from the lemon, and the zest from 1 lemon until fully incorporated.
3. Combine the dry and wet ingredients until just mixed, being careful not to overmix.
4. Pour the batter into a prepared baking dish.

Making the Lemon Cream Cheese Filling

1. In a small mixing bowl, beat together 1 8 oz. package of softened cream cheese, 1 to 1 1/2 tablespoons of sugar, 1 tablespoon of freshly squeezed lemon juice, and the zest from 1 lemon until smooth and creamy.
2. Spoon the cream cheese mixture over the coffee cake batter layer and spread it evenly.
3. In a separate bowl, using a pastry blender or fork, combine the remaining 2 1/2 tablespoons of softened unsalted butter, 1/3 cup of all-purpose flour, 1/3 cup of brown sugar, and 1/4 teaspoon of cinnamon until the mixture is crumbly.
4. Sprinkle the crumb topping evenly over the cream cheese layer.
5. Bake the assembled cake in a preheated oven for 45 minutes, until a toothpick inserted comes out with a few crumbs clinging to it.

Baking Instructions

Baking the Cake

1. Preheat the oven to 325 degrees and spray a 9 x 9-inch pan with nonstick spray.
2. Make the crumble by pulsing together cold cubed butter, flour, and powdered sugar in a food processor.
3. Create the cream cheese filling by beating together softened cream cheese and sugar.
4. Whisk together the wet ingredients and stir in the dry ingredients to make the coffee cake batter.
5. Stir in blueberries into the batter.
6. Pour the batter into the prepared pan.
7. Spoon the cream cheese mixture over the top and spread it out evenly.
8. Sprinkle the crumble over the cream cheese layer.
9. Bake the cake at 325F for approximately 40 minutes or until a toothpick comes out clean.
10. To check if the cake is done, insert a toothpick into the center of the cake.
11. If the toothpick comes out clean, the cake is done.
12. If the toothpick has wet batter on it, continue baking for another 5-10 minutes before checking again.
13. Once done, remove the coffee cake from the oven and allow it to cool for about 10 minutes before serving.

Cooling and Serving

Cooling the Coffee Cake

After baking the lemon cream cheese coffee cake for about 45 minutes, remove it from the oven when a toothpick inserted comes out clean. Let the cake cool on a wire rack for 10 minutes. This step allows the flavors to settle and the cake to set before serving.

1. Enjoying Temperature: Decide whether you prefer your coffee cake warm or at room temperature. Cooler temperatures can enhance the flavors, while a warm coffee cake is comforting.
2. Garnishing: For an extra touch, sprinkle some powdered sugar on top before serving. It adds a touch of sweetness and makes the cake look appealing.
3. Accompaniments: Serve the lemon cream cheese coffee cake with a cup of hot coffee or tea for a delightful pairing. The cake’s tanginess complements the warmth of the drinks.
4. Storage: Store any leftovers in an airtight container in the refrigerator. Remove the cake about 30 minutes before serving to bring it to room temperature for the best taste.

Storage Instructions

After enjoying this delightful Lemon Blueberry Cream Cheese Coffee Cake, it’s essential to store the leftovers properly to maintain freshness and flavor. Below are some guidelines to ensure your coffee cake stays delicious.

Refrigerating the Coffee Cake

This delightful coffee cake with its cream cheese filling should be refrigerated to maintain its freshness. Store any remaining portions of the cake in an airtight container in the refrigerator. When ready to enjoy it again, simply take it out and let it sit at room temperature for a bit for the best taste.

Freezing and Thawing Guidelines

If you have extra coffee cake that you’d like to save for later, freezing is a great option. Wrap the cake tightly with plastic wrap or foil before placing it in the freezer. You can also cut the cake into individual portions before freezing. The coffee cake can be stored in the freezer for up to 3 months. To thaw, simply take it out of the freezer and let it defrost in the refrigerator overnight. Remember to cover and refrigerate any thawed portions to maintain freshness for up to a week.

Conclusion

With its irresistible combination of zesty lemon, sweet blueberries, and creamy filling, this Lemon Blueberry Cream Cheese Coffee Cake recipe is sure to become a staple in your baking repertoire. The soft, moist cake, enriched with cream cheese and topped with a crumbly streusel, offers a perfect balance of flavors that will delight your taste buds. Remember to follow the storage guidelines to keep your cake fresh for longer, whether refrigerating leftovers or freezing portions for later enjoyment. The simple preparation steps and carefully selected ingredients make this recipe a must-try for any baking enthusiast looking to impress family and friends with a delectable treat. Enjoy the process of creating this delightful coffee cake and savor every bite of its deliciousness.