For the dough:
2-3/4 cups all-purpose flour
1/4 cup granulated sugar
2-1/4 tsp active dry yeast
1/2 tsp salt
1/4 cup whipping cream
1/4 cup 1% milk
2 oz unsalted butter
1/4 cup water
1-1/2 tsp pure vanilla extract
2 eggs, at room temperature
3 rounded tbsp defrosted wild blueberries, with juice
For the lemon filling:
1/2 cup granulated sugar
grated lemon zest of 3 lemons
2 oz unsalted butter, melted
For the icing:
1/2 brick cream cheese, softened
1/3 cup powdered sugar
1 tbsp whipping cream
juice of 1 lemon
1. In a mixer bowl, stir together the sugar, yeast, salt & 2 cups of the flour. In a small saucepan, heat the cream, milk & butter over low heat just until melted. Remove from the heat, add water, and set aside about 1 minute to cool slightly. Add the vanilla extract.
2. Pour the milk mixture over the flour-yeast mixture and mix until the dry ingredients are evenly moistened. With the mixer on low speed, add the eggs, one at a time, mixing after each addition just until incorporated. Stop the mixer, add 1/2 cup of the remaining flour, and resume mixing on low speed until the dough is smooth, 30 to 45 seconds. Add blueberries & juice and 2 more tbsp flour and mix on medium speed until the dough is smooth, soft, and slightly sticky, about 45 seconds.
3. Sprinkle a work surface with 1 tbsp flour and center the dough on the flour. Knead gently until smooth and no longer sticky, about 1 minute, adding an additional 1 to 2 tbsp flour only if necessary to lessen the stickiness. If you add too much flour, just add a little more blueberry juice to soften it slightly. Place the dough in a large greased bowl, cover the bowl with a damp tea towel, and let the dough rise in a warm place until doubled in size, 45 to 60 minutes. While the dough is rising, make the filling.
4. In a small bowl, mix together the melted butter, sugar and the zest. Set aside.
5. If you're baking this immediately, center a rack in the oven and preheat the oven to 350 deg. Lightly butter or spray (I used Pam Coconut Oil spray) a 9-by-5-by-3-inch loaf pan.
6. Gently deflate the dough. On a lightly floured work surface, roll out the dough into a long rectangle. Evenly spread filling, going all the way to one end and leaving about an inch and a half on the other (for rolling purposes).
7. Roll up the dough, starting from the end where you got the filling all the way to the edge. Place in your pan, seam-side down. Loosely cover the pan with plastic wrap and let the dough rise in a warm place until puffy and almost doubled in size, 30 to 50 minutes. If you're going to make this tomorrow, at this point, cover the the pan tightly with plastic rack and place in the fridge overnight.
8. If you're doing this the next day, preheat oven to 350 deg, remove loaf from the fridge, remove the plastic wrap and allow to come to room temperature before continuing. Bake the coffee cake until the top is golden brown, 30 to 35 minutes. Transfer to a wire rack and let cool in the pan for 10 to 15 minutes. Make the tangy cream cheese icing
9. In a medium bowl, vigorously mix the cream cheese and sugar until smooth. Beat in the milk and lemon juice until the mixture is creamy and smooth.
10. Slip a sheet of waxed paper under a cooling rack to catch any drips from the icing and remove loaf from pan to rack. Coat the top of the warm cake with the icing to glaze it, add more blueberries if you have them.