When it comes to sweet treats, I often have a hard time picking just one. That’s why I created this coffee cake recipe. It’s a wonderful combination of blueberry muffins and lemon pound cake with a cheesecake-esque topping. This blueberry coffee cake is extra flavorful, thanks to the lemon-blueberry sauce that infuses the cake with additional yumminess as it bakes. This is definitely my new go-to recipe for brunch and breakfast get-togethers. I hope you and your loved ones enjoy this treat as much as my family and I do!
This blueberry sauce is super yummy and incredibly versatile. The lemon flavor shines through beautifully, and the blueberries establish a nice mellow base. I highly recommend making a double batch and reserving some to pour over vanilla ice cream or pancakes…or both 🙂
Don’t worry if your cream cheese batter isn’t completely lump free…mine never is.
For the coffee cake batter, it’s really important to not overstir. Nobody wants a tough coffee cake. If you’re wondering if you should stop stirring, it’s time to stop stirring.
While I recommend tossing the blueberries in flour before your fold them into the batter (so they don’t sink during baking), sometimes I forget this step…as shown in this photo 🙂
I love making this coffee cake recipe because the batter is super fluffy, and it always looks so pretty when you add the blueberries. At this point, use a light hand when you fold in the blueberries. This is not the time to get stir-happy.
I like to create a patchwork quilt of sorts when I top the batter with the cream cheese batter and blueberry sauce. Feel free to have fun, though, and create your own design!
So the next time you can’t decide between blueberry muffins and lemon pound cake, I hope this coffee cake recipe comes in handy for you!
- ¼ cup granulated sugar
- ¼ cup lemon juice, freshly squeezed
- 1 Tablespoon cornstarch
- ½ cup blueberries*
- 8 ounces cream cheese, room temperature
- 1/3 cup granulated sugar
- 1 egg
- 2 cups all purpose flour, plus a spoonful or two to coat the blueberries
- ¼ cup cornstarch
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon nutmeg, optional
- 1 stick butter (8 Tablespoons)
- 2/3 cup granulated sugar
- 2 eggs, room temperature
- 1 cup buttermilk
- 2 teaspoons lemon zest
- 1 cup blueberries**
- In a small saucepan over medium heat, combine the sugar, lemon juice, and cornstarch. Stir constantly until the sugar has dissolved and there is visible steam, about 3-5 minutes. Turn off the stove. Add the blueberries. With a fork, mash the berries into the sauce.
- In the bowl of a stand mixer, beat the cream cheese on medium-low speed for 3 minutes, or until smooth. Add the sugar and beat for an additional minute. Add the egg and continue to beat for 1 minute, scraping down the sides of the bowl. Pour the cream cheese mixture into a small bowl and set aside.
- Preheat oven to 325 degrees Fahrenheit. Grease a 9x13 inch pan. In a medium bowl sift together the dry ingredients (all purpose flour through nutmeg). Set aside.
- In the bowl of a stand mixer, cream together the butter and granulated sugar on medium speed for 1-2 minutes. Turn the mixer down to medium-low and add the eggs, buttermilk, and lemon zest. Stir for a few minutes, or until thoroughly combined.
- With the mixer on low speed, add half of the flour mixture. When the flour is partially (not completely) incorporated, add the remaining flour mixture. Stop stirring before the batter is fully combined (there should still be some visible flour). In a small bowl, coat the blueberries with a spoonful or two of flour (this helps the berries stay suspended in the batter as the cake bakes, instead of falling to the bottom). Fold in the blueberries.
- Spread the coffee cake batter into the prepared pan. Drop spoonfuls of the cream cheese blend onto the batter. Repeat with the blueberry sauce. Bake for 30-33 minutes. Check for doneness by sticking a toothpick into the cake (trying to avoid the cream cheese and blueberry covered portions). The toothpick should either come out with a few crumbs attached or completely clean. Allow the coffee cake to cool before serving. Enjoy!!!
- *For the blueberry sauce, it really doesn’t matter whether you use frozen or fresh.
- **For the batter, I like using fresh blueberries because they don’t bleed into the batter quite as much as frozen ones do. If you are using frozen blueberries, though, keep the berries frozen right until you fold them into the batter.