Blueberry-Cheese Coffee Cake
Submitted by agreer
Tender cake studded with juicy blueberries meets tangy cream cheese batter under a buttery lemon-sugar crumble. This coffee cake balances sweet, tart, and rich in every generous slice.
YIELD
12 servingsPREP
15 minCOOK
50 minREADY
65 minThis blueberry coffee cake layers flavors like a pro: buttery base, tangy cream cheese enrichment, bursting berries, and a citrusy crumb topping.
Fresh or frozen blueberries work equally well here (no need to thaw frozen).
Lemon zest brightens both the batter and the crumble topping.
Bake until golden and a toothpick comes out clean, about 45 to 50 minutes.
Pro Tips
- Toss berries in flour: Coating blueberries with 2 tablespoons flour prevents them from sinking to the bottom
- Room temperature ingredients: Softened butter and cream cheese blend smoother and create a lighter crumb
- Don’t overmix: Stir just until flour disappears; overmixing creates tough, dense cake
- Serve warm or room temp: This cake shines at breakfast with coffee or as afternoon dessert
Ingredients
Directions
In a large bowl, cream together 1¼ cups sugar and ½ cup of the butter.
Add eggs.
In a separate bowl, combine 1¼ cups flour, the baking powder and salt.
Add to creamed mixture, alternating with milk; mix well after each addition.
Beat in the cream cheese, mixing well.
Stir in 1 teaspoon lemon peel.
Toss blueberries with 2 tablespoons flour and gently fold into the batter.
Pour into a greased 9-by-13-by-2-inch pan.
Combine the remaining sugar, butter, flour and lemon peel and sprinkle over the batter.
Bake at 350℉ (180℃) F for 45 to 50 minutes.
