Blueberry Cream Cheese Coffee Cake
Ingredient list:
- 125ml whole milk
- 1 tablespoon grated lemon zest
- 2 tablespoons fresh lemon juice
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup blueberries; can be used fresh or frozen
- 1/2 cup unsalted butter (softened)
- 1 1/4 cups granulated sugar
- 2 whole eggs
Glaze ingredients:
- 3/4 cup powdered sugar
- 1/4 teaspoon lemon rind (packaged)
- 1 1/2 tablespoons fresh lemon juice
Blueberry Cream Cheese Coffee Cake
Direction:
Step 1 – Set the oven temperature to 350°F and place a rack in the center of the oven. Spray a 9-by-5-inch metal loaf pan with nonstick cooking spray. Place parchment paper on the bottom of the pan and spray again.
Step 2 – In a small bowl, combine milk, lemon juice, and lemon zest. Let stand for at least 10 minutes while you continue with the rest of the recipe. (It will be lumpy, but it’s okay.)
Step 3 – Whisk baking powder, salt, and 2 cups of flour in a medium bowl. In a small bowl, combine the blueberries and the last teaspoon of flour. Let’s leave both.
Step 4 – In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Step 5 – After scraping down the sides of the bowl, add the eggs one at a time and begin stirring, making sure to thoroughly break up the mixture after each addition. Scrape down the sides of the bowl again.
Step 6 – Run the mixer on low speed and mix in one third of the flour mixture and half of the milk mixture.
Step 7 – Add another third of the flour mixture, then the remaining milk mixture, then the remaining flour mixture, stirring, scraping the bowl as needed. Add the floured blueberries to the batter and mix with a spatula until evenly mixed. Step 8 – Once the mold is ready, pour the batter into it and smooth the edges. Then place the cake in the oven and bake for 50 minutes, until the top is golden brown and a skewer inserted into the center comes out clean.
Step 9 – Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool. Once the cake has cooled, transfer it to a plate and enjoy.
To make lemon glaze, follow these steps:
Step 1 – In a small bowl, combine lemon juice, lemon zest, and powdered sugar. It should be a little thicker than you think, about the consistency of molasses or honey. If desired, add more powdered sugar or lemon juice to create a thick but pourable glaze.
Step 2 – Using a spoon, spread the icing over the cake, allowing it to run down the edges of the cake. Wait 10-15 minutes until set before serving. Make incisions with a serrated knife.