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–+ servings
Lemon Blueberry Cream Cheese

Lemon Blueberry Cream Cheese Bliss for Your Brunch Spread

Indulge in this Lemon Blueberry Cream Cheese delight, perfect for brunch gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3/4 cup Unsalted Butter Softened
  • 1 1/2 cups Granulated Sugar Adjust for less sweetness
  • 3 large Eggs Room temperature
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Lemon Zest
  • 2 tablespoons Fresh Lemon Juice
  • 2 cups All-Purpose Flour Use gluten-free blend if needed
  • 1 teaspoon Baking Powder Ensure fresh
  • 1/2 teaspoon Baking Soda Ensure fresh
  • 1/2 teaspoon Salt
  • 1/2 cup Sour Cream Full-fat plain yogurt works as a substitute
For the Filling
  • 1 cup Fresh or Frozen Blueberries Toss frozen blueberries in flour to prevent sinking
  • 8 ounces Cream Cheese Softened
  • 1/4 cup Granulated Sugar
  • 1 teaspoon Vanilla Extract
For the Topping
  • 1/4 cup Brown Sugar Can substitute with white sugar
  • 1/2 cup Cold Unsalted Butter Cubed for streusel
  • 1/2 cup All-Purpose Flour

Equipment

  • 9-inch springform pan
  • Mixing Bowl
  • Electric Mixer

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. In a bowl, combine softened cream cheese, 1/4 cup sugar, and 1 teaspoon vanilla. Beat until smooth, about 2-3 minutes.
  3. Cream together 3/4 cup butter and 1 1/2 cups sugar for about 2-3 minutes.
  4. Add 3 eggs, 1 teaspoon vanilla, lemon zest, and lemon juice to the creamed mixture, mix on low until combined.
  5. In another bowl, whisk together 2 cups flour, baking powder, baking soda, and salt. Gradually add to wet batter, alternating with 1/2 cup sour cream. Fold in blueberries.
  6. Spread half of the batter in the pan, layer cream cheese filling, and add remaining batter.
  7. For the streusel, mix 1/2 cup flour and 1/4 cup brown sugar, cut in cold butter until crumbly. Sprinkle over batter.
  8. Bake for 50-60 minutes until golden brown and a toothpick comes out clean.
  9. Cool the cake in the pan for at least 30 minutes before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 8IUVitamin C: 4mgCalcium: 4mgIron: 6mg

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Freeze slices wrapped in plastic and aluminum foil for up to 2 months.

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