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!
- 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
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!
- Do not overmix the batter.
- Do not overbake the cake.
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