Directions:

1. 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!

2. In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. It’s like fluffing a pillow, but tastier.

3. Beat in the eggs one at a time, then add in the vanilla extract and keep mixing until everything’s happily combined.

4. Sift together the flour, baking powder, baking soda, and salt in another bowl – this little move ensures no clumps, just smooth sailing.

5. 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.

6. Carefully fold in the blueberries and lemon zest. Treat ’em like delicate little jewels in your treasure of a cake.

7. Pour the batter into your prepared pan, smoothing the top because every cake deserves to feel pretty.

8. 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.

9. 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!

Bake this Berry Bliss Cream Cheese Coffee Cake, and it might just become your new weekend favorite. Happy baking, and remember, the best part of waking up is coffee cake on your table! Until next time, keep whisking and smiling!