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Lemon Blueberry Cream Cheese

Lemon Blueberry Cream Cheese Bliss for Your Brunch Table

Delight in the Lemon Blueberry Cream Cheese Coffee Cake, a perfect blend of flavors ideal for any gathering.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 50 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup unsalted butter Provides moisture and richness; substitute with margarine for a dairy-free option.
  • 1 cup granulated sugar Sweetens the cake; can be replaced with a sugar alternative if necessary.
  • 3 large eggs Adds structure and moisture; use flaxseed or chia seeds for a vegan version.
  • 1 teaspoon vanilla extract Enhances flavor without overpowering.
  • 1 tablespoon lemon zest Infuses brightness and acidity; substitute with orange or lime for a different citrus twist.
  • 1 tablespoon lemon juice Infuses brightness and acidity; substitute with orange or lime for a different citrus twist.
  • 2 cups all-purpose flour Gives structure to the cake; swap with a gluten-free blend for a gluten-free version.
  • 1 tablespoon baking powder Essential leavening agent.
  • 1 teaspoon baking soda Essential leavening agent.
  • 1/2 teaspoon salt Enhances flavor and balances sweetness.
  • 1 cup sour cream Contributes to moisture and tenderness; plain yogurt can be used as a substitute.
For the Cream Cheese Filling
  • 8 ounces cream cheese Provides a rich, tangy filling; ensure it’s softened but not warm.
  • 1 cup blueberries Adds juicy sweetness; frozen blueberries can be used directly without thawing.
For the Streusel Topping
  • 1/2 cup brown sugar Adds a deep caramel flavor to the topping.
  • 1/2 cup cold unsalted butter Creates that delightful crumbly texture when combined with flour.
  • 1 cup all-purpose flour Gives structure to the crumble on top; can be replaced with gluten-free flour.

Equipment

  • 9-inch springform pan
  • Mixing Bowl
  • whisk
  • Spatula

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing it with butter or lining the bottom with parchment paper.
  2. In a mixing bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
  3. In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 3–4 minutes. Add the eggs one at a time, mixing well after each addition, followed by the vanilla, lemon zest, and juice.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the sour cream, mixing just until combined.
  5. Gently fold in the blueberries with a spatula, ensuring they are evenly distributed throughout the batter.
  6. Spread half of the cake batter into the prepared pan, spoon the cream cheese filling, then top with the remaining batter.
  7. Combine brown sugar, all-purpose flour, and cold unsalted butter for the streusel. Use a fork to blend until it resembles coarse crumbs. Sprinkle over the top layer of batter.
  8. Bake for 50–60 minutes until a toothpick inserted comes out clean. If browning too quickly, tent with aluminum foil.
  9. Cool in the pan for at least 30 minutes, then release the springform and cool completely on a wire rack.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Using fresh ingredients will enhance the flavor. Take care when measuring flour and avoid overmixing the batter for a tender crumb.

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