This delightful Lemon Blueberry Cream Cheese Coffee Cake is a perfect baked treat with a zesty twist. Fresh blueberries and tangy lemon are combined with a rich cream cheese filling, making it a delectable dessert or a luxurious brunch option.
Ingredients
– 190 grams all-purpose flour
– 150 grams granulated sugar
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ¼ teaspoon salt
– 120 ml buttermilk
– 80 grams unsalted butter, melted
– 1 large egg
– 1 teaspoon vanilla extract
– Zest and juice of 1 lemon
– 150 grams fresh blueberries
Cream Cheese Layer:
– 200 grams cream cheese, softened
– 50 grams granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
Streusel Topping:
– 75 grams all-purpose flour
– 50 grams granulated sugar
– 50 grams brown sugar
– 60 grams unsalted butter, chilled and diced
– ¼ teaspoon ground cinnamon
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 8 servings
Directions
1. Preheat the oven to 180°C (350°F) and grease a 23 cm (9-inch) springform pan.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, mix buttermilk, melted butter, egg, vanilla extract, lemon zest, and lemon juice until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until just incorporated. Gently fold in blueberries and pour the batter into the prepared pan.
5. For the cream cheese layer, beat cream cheese, sugar, egg, and vanilla extract in a bowl until smooth. Spread the mixture over the cake batter.
6. For the streusel topping, combine flour, sugars, and cinnamon in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Sprinkle the streusel evenly over the cream cheese layer.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool in the pan for 15 minutes before removing the sides of the springform pan. Allow to cool completely on a wire rack before serving.
Detailed Directions and Instructions
Step 1: Preheat the Oven
Begin by preheating your oven to 180°C (350°F). Grease a 23 cm (9-inch) springform pan with butter or non-stick cooking spray to ensure the cake releases easily after baking.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together 190 grams of all-purpose flour, 150 grams of granulated sugar, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. This combination will form the base of your cake, giving it wonderful structure.
Step 3: Prepare the Wet Ingredients
In another bowl, mix together 120 ml of buttermilk, 80 grams of melted unsalted butter, 1 large egg, 1 teaspoon of vanilla extract, the zest, and juice of 1 lemon. Stir until everything is well combined, creating a zesty and creamy mixture.
Step 4: Combine Wet and Dry Ingredients
Pour the wet mixture into the bowl containing the dry ingredients. Mix gently until just incorporated—be careful not to overmix. Fold in 150 grams of fresh blueberries with care to preserve their shape, ensuring delightful bursts of flavor in your cake.
Step 5: Add the Cream Cheese Layer
In a clean bowl, beat together 200 grams of softened cream cheese, 50 grams of granulated sugar, 1 large egg, and 1 teaspoon of vanilla extract until the cream cheese is smooth and creamy. Spread this luscious mixture evenly over the top of the batter in your prepared pan.
Step 6: Prepare the Streusel Topping
In a separate bowl, mix 75 grams of all-purpose flour, 50 grams of granulated sugar, 50 grams of brown sugar, and ¼ teaspoon of ground cinnamon. Cut in 60 grams of chilled and diced unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Sprinkle this streusel topping evenly over the cream cheese layer, adding a delightful texture.
Step 7: Bake the Cake
Place the cake in the preheated oven and bake for 45-50 minutes. To check for doneness, insert a toothpick into the center of the cake. It should come out clean or with a few moist crumbs. Keep an eye on the cake to avoid over-baking.
Step 8: Cool and Serve
Once done, allow the cake to cool in the pan for about 15 minutes. Carefully remove the sides of the springform pan and let the cake cool completely on a wire rack, as this will ensure the perfect texture. Slice and serve when ready to enjoy this delicious treat!
Notes
Ingredient Quality
Using high-quality, fresh blueberries enhances the flavor of the cake greatly. If blueberries are out of season, you may substitute with frozen blueberries, but do not thaw them before adding to the batter.
Buttermilk Substitution
If you don’t have buttermilk, you can create a substitute by adding 1 tablespoon of vinegar or lemon juice to 120 ml of milk. Let it sit for 5 minutes before using.
Storage
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. This cake can also be frozen; wrap slices tightly in plastic wrap to maintain freshness.
Serving Suggestions
This Lemon Blueberry Cream Cheese Coffee Cake is delightful on its own but pairs beautifully with a dusting of powdered sugar or a dollop of whipped cream. Add a cup of your favorite coffee or tea for an exquisite brunch experience.
Cook Techniques
Mixing Dry Ingredients
Combine all-purpose flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk them together to ensure even distribution of leavening agents and prevent clumping.
Mixing Wet Ingredients
In a separate bowl, mix buttermilk, melted butter, egg, vanilla extract, lemon zest, and lemon juice. Whisk until well combined to ensure that the fat is incorporated with the liquids.
Folding in Blueberries
After combining wet and dry ingredients, gently fold in the blueberries using a spatula. This method preserves their shape and prevents them from breaking.
Preparing Cream Cheese Layer
Beat softened cream cheese, sugar, egg, and vanilla extract together until smooth. This creates a creamy filling that will sit atop the coffee cake batter.
Making Streusel Topping
Combine flour, granulated sugar, brown sugar, and ground cinnamon in a bowl. Cut in chilled, diced butter until the mixture resembles coarse crumbs, creating a texture that will add a crunchy topping.
Baking Technique
Bake in a preheated oven, ensuring the temperature remains steady. Use the toothpick test to check for doneness, ensuring it comes out clean from the center of the cake.
FAQ
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. However, do not thaw them before adding to the batter to prevent excess moisture.
What can I substitute for buttermilk?
If you don’t have buttermilk, you can create a substitute by mixing 120 ml of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
How should I store the coffee cake?
Store the coffee cake in an airtight container at room temperature for up to 3 days or refrigerate it for a week.
Can I add other fruits to the recipe?
Yes, you can experiment by adding other fruits such as raspberries or blackberries, but the flavor may slightly vary.
Is there a gluten-free option for this recipe?
You can substitute the all-purpose flour with a gluten-free flour blend, but be sure to check if it contains xanthan gum, as that can help maintain the texture.
Conclusion
This Lemon Blueberry Cream Cheese Coffee Cake is not just a dessert; it is an experience for the taste buds. The vibrant lemon flavors paired with juicy blueberries and a rich cream cheese filling elevate this cake to new heights. Perfect for brunches or afternoon teas, this delightful treat promises to impress and satisfy everyone at the table.
More recipes suggestions and combination
Lemon Raspberry Cream Cheese Coffee Cake
Substitute blueberries with fresh raspberries for a tart twist, maintaining the rich cream cheese layer.
Strawberry Lemonade Cake
Incorporate strawberry puree into the batter and lemon zest for a fresh summer flavor.
Peach Blueberry Crumble Cake
Combine fresh peaches with blueberries, and top with a buttery crumble for added texture.
Citrus Almond Coffee Cake
Add almond extract to the batter, and top with an almond streusel for a nutty flavor.
Maple Walnut Coffee Cake
Replace the lemon with maple syrup and add chopped walnuts for a cozy fall-inspired treat.
Lemon Blueberry Cream Cheese Coffee Cake
Ingredients
Method
- Preheat the oven to 180°C (350°F) and grease a 23 cm (9-inch) springform pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix buttermilk, melted butter, egg, vanilla extract, lemon zest, and lemon juice until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just incorporated. Gently fold in blueberries.
- Pour the batter into the prepared pan.
- For the cream cheese layer, beat cream cheese, sugar, egg, and vanilla extract until smooth. Spread over the cake batter.
- For the streusel topping, combine flour, sugars, and cinnamon. Cut in the butter until it resembles coarse crumbs. Sprinkle over the cream cheese layer.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 15 minutes before removing the springform pan sides. Allow to cool completely on a wire rack.
