Lemon Blueberry Cream Cheese Coffee Cake
This Lemon Blueberry Cream Cheese Coffee Cake has the perfect amount of lemon flavor that’s contrasted deliciously with just the right amount of sweetness. It’s dense, moist, soft, and loaded with fresh or frozen blueberries, then finished off with a sweet and crunchy crumble topping.
Author The Recipe Rebel
Servings 12 servings
Ingredients
- Crumb Topping
- 1½ cups all-purpose flour (195g)
- ¾ cup packed brown sugar (143g)
- ½ cup unsalted butter melted
- 1 teaspoon vanilla
- Cake
- 1 cup granulated sugar (200g)
- ¼ cup unsalted butter melted
- ¼ cup oil
- 1 cup plain yogurt or sour cream
- 2 large eggs , room temperature
- 2 lemons (zested and juiced)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (260g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups fresh blueberries
- Cream Cheese Filling
- 1 package cream cheese (8oz or 250g)
- ¼ cup granulated sugar (50g)
- 1 large egg , room temperature
- Zest from 1 lemon
- Lemon Glaze
- ¾ cup powdered sugar (83g)
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F. Line a 9-10″ springform pan with parchment paper (do this by pinching the parchment between the bottom and the sides of the pan) and spray with nonstick spray.
- Crumb Topping
- In a medium bowl, combine the flour, brown sugar, butter, and vanilla, until crumbly. Set aside.
- Cake
- In a large bowl, whisk together the sugar, butter, and oil for 2 to 3 minutes. Add the yogurt, eggs, ¼ cup of the lemon juice, 2 tablespoons of the lemon zest and vanilla, and whisk until combined.
- Add the flour, baking powder, baking soda, and salt and stir until just combined. Stir in the blueberries and set aside.
Cream Cheese Filling:
- In a small bowl, beat the cream cheese, sugar, egg, and lemon zest with an electric mixer until smooth.
- Assemble and Bake
- Spread ½ of the cake batter into the bottom of the prepared pan.
- Spread the cream cheese filling in the center, leaving a ½″ border on the outside of the pan.
- Top with the remaining ½ of the cake batter and spread to cover as much of the cream cheese as possible. Sprinkle the crumb topping over top.
- Bake for 60 to 70 minutes, or until the center is set and does not jiggle when moved. (This can take up to 80 minutes, depending on your oven and pan size.) If the top is browning too quickly, you can cover with foil to prevent further browning. Remove and allow to cool in the pan for 20 minutes before removing the sides and cooling to room temperature.
- Lemon Glaze
- In a small bowl, whisk together the sugar and lemon juice.
- Drizzle the glaze over the cooled cake and serve.
Notes
What happens when you add lemon juice to cake?
Adding lemon juice to the cake not only adds delicious fruity flavor, but the acidity also reacts with the baking soda to create a lighter, fluffier cake. Sounds like a win-win to me! How do you keep coffee cake moist?
The key to ultra-moist coffee cake is the addition of oil as well as plain yogurt or sour cream. These ingredients add so much moisture and richness to the cake so there’s less of a chance of it drying out as it bakes. How to store:
This lemon blueberry coffee cake will last in an airtight container at room temperature for 1 day, in the fridge for up to 1 week, or wrapped tightly in the freezer for 2-3 months. To enjoy again, thaw in the fridge or at room temperature if frozen, then serve or warm in the microwave or oven until heated through.
Tips, Tricks, and Notes
Use a springform pan. A 9-10″ springform pan is the perfect size for this lemon blueberry coffee cake. Using a springform pan also makes it incredibly easy to remove the cake. Keep in mind a 9″ pan will bake a little longer, and a 10″ pan will bake a little quicker.
Line and grease the pan. I recommend lining the pan with parchment paper, then spraying the parchment paper with non-stick spray. The parchment makes it easy to lift the cake out when it’s done.
If you use frozen blueberries, you may want to reduce the oil to 2 tablespoons instead of ¼ cup. Frozen blueberries release more moisture as they cook.
When you’re adding the cream cheese filling, try to stay away from the edges of the cake. If the filling is touching the hot pan, it may burn and will not create as clean a layer.
Bake fully. While it usually takes me between 60 and 70 minutes to fully bake my coffee cake, it can sometimes take up to 80 minutes to bake all the way through. I recommend checking that it’s done by inserting a toothpick into the center. If it comes out with just a few moist crumbs, it’s ready to go.
Source: https://www.thereciperebel.com/lemon-blueberry-cream-cheese-coffee-cake/
Adding lemon juice to the cake not only adds delicious fruity flavor, but the acidity also reacts with the baking soda to create a lighter, fluffier cake. Sounds like a win-win to me! How do you keep coffee cake moist?
The key to ultra-moist coffee cake is the addition of oil as well as plain yogurt or sour cream. These ingredients add so much moisture and richness to the cake so there’s less of a chance of it drying out as it bakes. How to store:
This lemon blueberry coffee cake will last in an airtight container at room temperature for 1 day, in the fridge for up to 1 week, or wrapped tightly in the freezer for 2-3 months. To enjoy again, thaw in the fridge or at room temperature if frozen, then serve or warm in the microwave or oven until heated through.
Tips, Tricks, and Notes
Use a springform pan. A 9-10″ springform pan is the perfect size for this lemon blueberry coffee cake. Using a springform pan also makes it incredibly easy to remove the cake. Keep in mind a 9″ pan will bake a little longer, and a 10″ pan will bake a little quicker.
Line and grease the pan. I recommend lining the pan with parchment paper, then spraying the parchment paper with non-stick spray. The parchment makes it easy to lift the cake out when it’s done.
If you use frozen blueberries, you may want to reduce the oil to 2 tablespoons instead of ¼ cup. Frozen blueberries release more moisture as they cook.
When you’re adding the cream cheese filling, try to stay away from the edges of the cake. If the filling is touching the hot pan, it may burn and will not create as clean a layer.
Bake fully. While it usually takes me between 60 and 70 minutes to fully bake my coffee cake, it can sometimes take up to 80 minutes to bake all the way through. I recommend checking that it’s done by inserting a toothpick into the center. If it comes out with just a few moist crumbs, it’s ready to go.
Source: https://www.thereciperebel.com/lemon-blueberry-cream-cheese-coffee-cake/