Directions:
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch springform pan. We're aiming for easy release and presentation points!
In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. It's like fluffing a pillow, but tastier.
Beat in the eggs one at a time, then add in the vanilla extract and keep mixing until everything's happily combined.
Sift together the flour, baking powder, baking soda, and salt in another bowl – this little move ensures no clumps, just smooth sailing.
Gradually blend the dry mixture into the creamed mixture, alternating with milk. Do this step gently; we're not looking for a workout, just a well-mixed batter.
Carefully fold in the blueberries and lemon zest. Treat 'em like delicate little jewels in your treasure of a cake.
Pour the batter into your prepared pan, smoothing the top because every cake deserves to feel pretty.
Bake for about 45-50 minutes or until a toothpick inserted into the center comes out clean. While it bakes, embrace the aroma – it's a sneak peek of the deliciousness to come.
Once done, cool the coffee cake in the pan on a wire rack because patience is a virtue that leads to tasty rewards.
Variations & Tips:
Play with the berries: Swap out blueberries for raspberries or blackberries for a different fruity tang.
Nutty for nuts: Fancy a bit of crunch? Sprinkle a handful of slivered almonds or chopped pecans on top before baking.
Lactose-friendly: There are some excellent cream cheese alternatives out there if dairy is not your friend.
Make-ahead magic: This coffee cake can be made the night before, and it's just as scrumptious the next day – if it lasts that long!
I await your comments! Enjoy!
