Lemon Blueberry Coffee Cake is delicious lemon cake loaded with fresh blueberries, lemon cream cheese filling, streusel crumb topping, and finished off with a sweet glaze. This is the best recipe for easy and absolutely delicious dessert, perfect for spring and summer baking.
If you are fun of lemon-blueberry flavour combo, check my Lemon Blueberry Muffins, Bread or Blondies. These are all perfect for snack, dessert or even breakfast. If you need a pretty looking treat for special occasion, then try Blueberry Lemon Cheesecake Cake or Blueberry Lemon Lasagna.
Easy Coffee Cake with Cream Cheese Filling
This cake is dense, but so soft and moist, with many delicious layersAlthough it has sweet and tangy lemon cream cheese filling in the center, it’s totally acceptable for breakfast instead of muffins. But it’s also very satisfying dessert that will impress your guests. This cake stays good for a few days. It also travels well and can easily be made in advance and frozen!
However, this cake is basically a twist on my easy Lemon Blueberry Muffins. Lemon blueberry cake mixture is ready for a few minutes, just like the simple muffin batter. There’s no need for creaming the butter, beating the eggs and making a ton of dirty dishes.
Lemon Juice and zest, but also a lemon extract add tangy, fruity, lemony flavour. It balanced perfectly with a lot of juicy blueberries and sweet cream cheese filling.
How to Make Lemon Blueberry Cream Cheese Coffee Cake
- To make the crumble topping: Combine flour, sugar, brown sugar, dash of salt and melted butter until crumbly.
- Lemon blueberry cake batter: In a large bowl, mix together oil, sugar, eggs, vanilla and lemon extract, sour cream, lemon juice, and lemon zest, until fully combined. Mix in flour, baking powder, and salt, then fold in the blueberries. You should toss blueberries with a little flour to prevent sinking in the bottom of the cake.
- To make the cream cheese filling: Mix together cream cheese, sugar, egg, and lemon extract until smooth.
- To assemble the cake: Spread a half of the cake batter into a springform pan lined with parchment paper, then spread the cream cheese filling in the center, but don’t go all the way to the edges to prevent burning. Top with the remaining cake batter, sprinkle the crumb topping and more blueberries over the top, and bake until the center is set.
- The glaze: Whisk together powdered sugar and lemon juice (or milk), then drizzle over the cooled cake and serve.
Enjoy!
