Lemon Blueberry Cream Cheese Coffee Cake
A rich and delicious coffee cake made with cream cheese, lemon zest and fresh blueberries. The ultimate breakfast treat!
Servings: 8
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/4 cups sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk
- 2 eggs
- 1/2 cup unsalted butter 1 stick
- 4 oz cream cheese
- 1 tsp vanilla extract
- 1 cup blueberries fresh
- 1/4 tsp lemon zest
- 1/2 tbsp powdered sugar
Instructions
- Preheat oven to 375 degrees F.
- In a large bowl, mix the lemon zest, softened unsalted butter and softened cream cheese until smooth.
- Add the sugar, buttermilk, eggs, and vanilla extract to the butter mixture and mix until well combined.
- Add the flour, salt, baking soda, and baking powder and mix.
- Fold in 1/2 cup of blueberries. Pour the batter into a buttered 9-inch baking pan and smooth the top. Add the remaining blueberries to the top and press the blueberries down a bit.
- Bake for 37 minutes or until fully cooked through.
- Let the coffee cake come to room temperature, garnish with powdered sugar and enjoy!
Notes
- Do not overmix the batter.
- Do not overbake the cake.
Nutrition
Calories: 405kcal | Carbohydrates: 55g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 90mg | Sodium: 237mg | Potassium: 165mg | Fiber: 1g | Sugar: 36g | Vitamin A: 664IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 1mg