Lemon Blueberry Coffee Cake
An absolute favorite breakfast on tap this morning. Easy, quick to prep and delicious flavors. Kids and adults alike are happy to see this one fresh out of the oven. Best news? You can change it up with your favorite berries. We love blueberries, blackberries or raspberries.
Serves 8
Ingredients:
1 stick unsalted butter, room temperature
1 block cream cheese, room temperature
2 eggs, room temperature
2 cups sugar
2 cups flour (I use a gluten free blend)
2 tsp baking powder
1/2 tsp salt
1 1/2 tsp vanilla extract
Zest and juice of 1 lemon
2 cups fresh blueberries or your favorite berry (substitute frozen if fresh not available)
Topping:
1 cup heavy whipping cream
2 tsp sugar
Powdered sugar, for garnish
Fresh blueberries, for garnish
Directions:
Preheat the oven to 350 degrees. Lightly grease and flour a 10 inch bundt pan.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar, butter, and cream cheese on medium speed until light and fluffy, 4-5 minutes. Add eggs one at a time, mixing well after each. Using a rubber spatula, scrape sides of the bowl. Add in vanilla and lemon juice and zest and mix to combine.
With the mixer on low, gradually add in flour mixture until just combined. Remove bowl from stand and pour in blueberries, folding them in gently with spatula so as not to break them. Transfer batter to prepared bundt pan and bake for 50-60 minutes, or until a skewer or knife inserted in the middle of the cake comes out clean.
Cool cake 10 minutes so the sides pull away slightly and the crumb sets, then invert onto a cooling rack or plate.
In a clean stand mixer bowl fitted with whisk attachment, beat heavy cream and 2 tsp sugar on medium high speed for 2-4 minutes until stiff peaks form. Dust cooled cake with powdered sugar. Serve with whipped cream and extra lemon zest or fresh blueberries.