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lemon blueberry cream cheese coffee cake with fresh blueberries on the side
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5 from 1 vote

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!
Prep Time10 mins
Cook Time37 mins
Course: Breakfast
Cuisine: American
Servings: 8
Calories: 405kcal


  • 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