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Tender Lemon Cream Cheese Blueberry Coffee Cake

lemon cream cheese blueberry coffee cake - featured image
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A soft, moist coffee cake with velvety cream cheese swirls, fresh blueberries, and bright lemon zest, perfect for breakfast or brunch.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, sifted
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (115g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (180ml) buttermilk (or milk + 1 tbsp lemon juice)
  • 1 tablespoon fresh lemon zest
  • 8 ounces (225g) cream cheese, softened
  • 1/4 cup (30g) powdered sugar
  • 1 large egg yolk
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1 1/2 cups (225g) fresh blueberries
  • 2 tablespoons turbinado sugar or coarse sugar (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with a mixer until pale and fluffy, about 3-5 minutes.
  4. Beat in eggs one at a time, then add vanilla extract and lemon zest. Mix until just combined.
  5. Add dry ingredients in three parts, alternating with buttermilk, beginning and ending with dry ingredients. Mix gently after each addition until just combined.
  6. In a separate bowl, beat cream cheese, powdered sugar, egg yolk, vanilla extract, and lemon juice until smooth.
  7. Gently fold blueberries into the cake batter using a rubber spatula, being careful not to crush them.
  8. Pour half the batter into the prepared pan and spread evenly. Dollop half the cream cheese mixture over the batter and swirl lightly with a knife or skewer.
  9. Repeat with remaining batter and cream cheese mixture, swirling again to create a marbled effect.
  10. Sprinkle turbinado sugar evenly on top if using.
  11. Bake for 40-45 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs and the cake springs back when pressed.
  12. Cool in the pan on a wire rack for at least 20 minutes before slicing.

Notes

Do not overmix the batter after adding flour to keep the cake tender. Use room temperature ingredients for best texture. Gently fold blueberries to avoid crushing. Chill cream cheese filling if it sinks during baking. Metal pans recommended for even baking. Optional lemon glaze can be added after baking.

Nutrition

Keywords: lemon coffee cake, cream cheese swirl, blueberry coffee cake, breakfast cake, brunch recipe, tender crumb, easy coffee cake

Find it online: https://eliplate.com/tender-lemon-cream-cheese-blueberry-coffee-cake-easy-recipe-for-perfect-breakfast-treats/