There’s something magical about the combination of tangy lemon, sweet blueberries, and rich cream cheese. This Blueberry Lemon Cream Cheese Coffee Cake brings together these beloved flavors in a stunning layered dessert that’s equally perfect for a special brunch, afternoon tea, or dessert. With its moist cake base, creamy cheese layer, juicy blueberry filling, and buttery streusel topping, each bite delivers a perfect balance of flavors and textures.
Ingredients
For the Cake Base:
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1/2 cup (120ml) milk
- 1 teaspoon vanilla extract
- Zest of 1 lemon (about 1 tablespoon)
For the Cream Cheese Filling:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1 tablespoon fresh lemon juice
For the Blueberry Topping:
- 2 cups (300g) fresh blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
For the Streusel:
- 1/2 cup (63g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1/4 cup (57g) cold unsalted butter, cubed
Instructions
Step 1: Prepare Your Equipment
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch springform pan and line the bottom with parchment paper.
Step 2: Make the Cake Batter
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and lemon zest.
- Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix on low speed just until combined after each addition, being careful not to overmix.
Step 3: Prepare the Cream Cheese Filling
- In a medium bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the egg and lemon juice, beating until well incorporated and no lumps remain.
Step 4: Prepare the Blueberry Topping
- In a small bowl, gently toss the blueberries with sugar, cornstarch, and lemon juice until evenly coated.
Step 5: Make the Streusel Topping
- In a small bowl, combine the flour and sugar.
- Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs.
Step 6: Assemble the Coffee Cake
- Spread about 2/3 of the cake batter into the bottom of the prepared springform pan, creating an even layer.
- Pour the cream cheese filling over the batter, spreading it evenly but leaving a small border around the edge.
- Spoon the blueberry mixture evenly over the cream cheese layer.
- Drop the remaining cake batter by spoonfuls over the blueberries. Don’t worry about covering completely; it will spread during baking.
- Sprinkle the streusel topping evenly over the entire cake.
Step 7: Bake and Cool
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover loosely with aluminum foil.
- Allow the cake to cool in the pan on a wire rack for 15 minutes.
- Run a knife around the edge of the pan to loosen, then carefully remove the springform ring.
- Let the cake cool completely before slicing and serving.
Nutritional Information
Per Serving (based on 12 servings):
- Calories: 380
- Total Fat: 19g
- Saturated Fat: 11g
- Cholesterol: 95mg
- Sodium: 230mg
- Total Carbohydrates: 48g
- Dietary Fiber: 1g
- Sugars: 30g
- Protein: 6g
Prep Time: 30 minutes Cook Time: 55 minutes Cooling Time: 1 hour Total Time: 2 hours 25 minutes Servings: 12
Cooking Tips and Tricks
- Room Temperature Ingredients: Ensure your butter, eggs, cream cheese, and milk are at room temperature for the smoothest texture and best incorporation.
- Don’t Overmix: When adding the dry ingredients to the cake batter, mix just until combined. Overmixing can develop too much gluten, resulting in a tough cake.
- Cream Cheese Filling: For the creamiest filling, make sure your cream cheese is completely softened. If you still have lumps, press the mixture through a sieve before spreading.
- Blueberry Alternatives: If fresh blueberries aren’t available, frozen blueberries work well too. Do not thaw them first; add them frozen directly to the sugar and cornstarch mixture.
- Testing Doneness: The toothpick test can be tricky with this layered cake. Make sure to insert it all the way through the cake layer (not just the cream cheese or blueberry layer) to ensure the base is fully baked.
Variations and Substitutions
- Berry Variations: Substitute raspberries, blackberries, or a mixed berry blend for the blueberries. Each will bring its own unique flavor profile.
- Citrus Options: Replace the lemon with orange or lime for a different citrus twist. Adjust the amount to taste, as some citrus fruits are stronger than others.
- Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend in both the cake and streusel.
- Dairy Alternatives: Use plant-based butter, milk, and cream cheese alternatives for a dairy-free version. The texture may be slightly different but still delicious.
- Add-Ins: Incorporate 1/2 cup chopped nuts (like almonds or walnuts) to the streusel for added crunch, or add 1/4 teaspoon almond extract to the cake batter for another dimension of flavor.
Common FAQs
1. Can I make this coffee cake ahead of time?
Yes! This cake actually benefits from being made a day ahead, as the flavors meld together beautifully overnight. Store it covered at room temperature for up to 2 days or refrigerated for up to 5 days.
2. Why did my cream cheese layer sink into the cake?
This usually happens if the cake batter is too thin or if the cream cheese mixture is too heavy. Make sure your cream cheese is properly softened and that your cake batter has the right consistency—it should be thick enough to spread, not pour.
3. Can I freeze this coffee cake?
Absolutely! You can freeze the whole cake or individual slices. Wrap well in plastic wrap and then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
4. My streusel topping melted during baking. What went wrong?
If your streusel melts rather than maintaining its crumbly texture, the butter might have been too warm. Make sure to use cold butter and work quickly when preparing the streusel.
5. Can I use a different pan if I don’t have a springform pan?
Yes, you can use a 9-inch square baking pan or a 9-inch round cake pan. Line with parchment paper with overhang on the sides to help lift the cake out after baking.
Storage and Make-Ahead Tips
- Room Temperature: The coffee cake can be stored at room temperature, covered, for up to 2 days.
- Refrigeration: For longer storage, keep the cake in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor and texture.
- Freezing Instructions: Wrap the completely cooled cake (or individual slices) tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator.
- Make-Ahead Components: The streusel topping can be made up to 3 days ahead and stored in the refrigerator. The blueberry mixture can be prepared a day ahead and refrigerated.
- Reheating: Individual slices can be gently warmed in the microwave for 15-20 seconds or in a 300°F (150°C) oven for about 10 minutes.
This Blueberry Lemon Cream Cheese Coffee Cake is a showstopper that delivers multiple layers of flavor and texture. The bright, citrusy notes of lemon perfectly complement the sweet-tart blueberries, while the cream cheese layer adds richness and the streusel provides a satisfying crunch. Whether served as a special breakfast treat, an afternoon indulgence with coffee or tea, or a light dessert following dinner, this beautiful cake is certain to impress anyone lucky enough to enjoy a slice.
