Lemon Blueberry Cream Cheese Coffee Cake Recipe

This Lemon Blueberry Cream Cheese Coffee Cake Recipe is the perfect addition to brunch! It’s made up of a soft, moist lemon coffee cake filled with cream cheese and blueberries, then topped with a crumbly streusel topping.

We are big lemon lovers here!

Blueberries are such a great pair that this Lemon Blueberry Coffee Cake has been a hit ever since I posted it 6 years ago.

My Baked Lemon Blueberry Donuts, my Cream Cheese-Filled Blueberry Lemon Bread, my Lemon Blueberry Greek Yogurt Pancakes, and my Blueberry Lemon Muffins are also favorites!

This Lemon Blueberry Cream Cheese Coffee Cake recipe is no exception to my love for lemon everything. It 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.

This coffee cake is perfect for Easter or any holiday brunch or dessert table. It also travels well and can easily be made in advance and frozen! Find more Easter Brunch Ideas here!

Are you a lemon lover like me? Try this Lemon Blueberry Cake or this Blueberry Lemonade next!

Ingredients Needed:

• Crumb Topping: we’re making a simple crumb topping out of melted butter, all-purpose flour, brown sugar, and vanilla.
• Butter: melted butter adds flavor depth.
• Oil: I use canola oil for its neutral flavor. It makes the coffee cake extra moist!
• Granulated Sugar: gives the cake just the right amount of sweetness to balance the tart flavor from the lemon.
• Eggs: binds the ingredients together so the cake can hold its shape.
• Vanilla: adds a touch of warm sweetness.
• Plain Yogurt or Sour Cream: adding plain yogurt or sour cream to the coffee cake keeps the coffee cake moist and adds extra protein.
• Lemon Juice and Lemon Zest: we’re using both lemon juice and zest to add tangy, fruity, lemony flavor.
• All-Purpose Flour: gives the coffee cake its structure.
• Baking Powder and Baking Soda: keeps the cake light and fluffy.
• Salt: enhances flavor and cuts the sweetness of the cake.
• Blueberries: you can use either fresh or frozen. If using frozen blueberries, be sure to add them from frozen and only right before baking.
• Lemon Glaze: we’re making a simple and sweet lemon glaze out of lemon juice and powdered icing sugar.

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How to Make Lemon Blueberry Cream Cheese Coffee Cake

1. Make the crumble topping: In a bowl, combine melted butter, flour, sugar, and vanilla until crumbly.
2. Mix the cake batter: In a large bowl, whisk together butter, oil, and sugar until creamy. Add eggs, vanilla, yogurt, lemon juice, and lemon zest, then whisk until fully combined. Mix in flour, baking powder, baking soda, and salt, then stir in the blueberries.
3. Make the cream cheese filling: With an electric mixer, beat together cream cheese, sugar, egg, and lemon zest until smooth.
4. Assemble and bake: Spread ½ of the cake batter into a greased springform pan lined with parchment paper, then spread the cream cheese filling in the center. Top with the remaining cake batter, sprinkle the crumb topping over the top, then bake until the center is set. Cool to room temperature.
5. Add the glaze: Whisk together powdered sugar and lemon juice until a glaze forms, then drizzle over the top of the cake and serve.

Cream Cheese Coffee Cake FAQs

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.
• Cool to room temperature. This isn’t necessary, but it does make it easier to slice the cake.

Serving Suggestions

This cream cheese coffee cake is delicious on its own alongside a cup of coffee, but can also be served as part of a larger breakfast spread or even as dessert!

Serve it with your favorite smoothie, creamy fruit salad, crustless quiche, yogurt parfaits, you name it!

More Coffee Cake Recipes to Try

Fall/Winter

Medjool Date Coffee Cake

Desserts

Blueberry Coffee Cake

Fall/Winter

Apple Coffee Cake with Crumb Topping Recipe

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Lemon Blueberry Cream Cheese Coffee Cake

written by Ashley Fehr

4.98 from 128 votes

This Lemon Blueberry Cream Cheese Coffee Cake Recipe is the perfect addition to brunch! It's made up of a soft, moist lemon coffee cake filled with cream cheese and blueberries, then topped with a crumbly streusel topping.

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Print

Prep Time 30 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 35 minutes mins

Cuisine American

Course Bread and Baked Goods, Dessert

Servings 12

Calories 555cal

Ingredients

Crumb Topping:

• ▢ ½ cup butter melted
• ▢ 1 ½ cups all-purpose flour
• ▢ ¾ cup packed brown sugar
• ▢ 1 teaspoon vanilla

Cake:

• ▢ ¼ cup melted butter
• ▢ ¼ cup canola oil
• ▢ 1 cup granulated sugar
• ▢ 2 large eggs
• ▢ 1 teaspoon vanilla
• ▢ 1 cup plain yogurt or sour cream
• ▢ ¼ cup lemon juice (about one lemon)
• ▢ 2 tablespoons lemon zest (from 2 lemons)
• ▢ 2 cups all-purpose flour (260 grams)
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ 2 cups fresh or frozen blueberries*

Cream Cheese filling:

• ▢ 250 grams cream cheese (8 oz – 1 package)
• ▢ ¼ cup granulated sugar
• ▢ 1 large egg
• ▢ zest from one lemon

Lemon Glaze

• ▢ ¾ cup powdered icing sugar
• ▢ 1 tablespoon lemon juice

US Customary – Metric

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Instructions

• Preheat oven to 350 degrees F. Line a 9-10″ Springform pan (mine is 9.5″) with parchment paper (you can do this by laying it on the base and closing the sides around it with the paper sticking out the bottom), and spray with non-stick spray.

Make the crumble:

• In a medium bowl, combine melted butter, flour, sugar and vanilla until crumbly. Set aside.

Make the cake

• In a large bowl, whisk together butter, oil and sugar for 2-3 minutes.
• Add the eggs, vanilla, yogurt, lemon juice and zest and whisk until combined.
• Add flour, baking powder, baking soda and salt and stir just until combined. Stir in blueberries and set aside.

Cream cheese filling:

• With an electric mixer, beat cream cheese, sugar, egg and lemon zest until smooth.

Assemble and bake

• Spread ½ of the cake batter into the bottom of the prepared pan.
• Spread cream cheese filling in the center — try to stay away from the edge of the pan if possible.
• Top with remaining cake batter and spread to cover as much of the cream cheese as possible.
• Sprinkle the crumb topping over top.
• Bake at 350 degrees F for 60-70 minutes, or until center is set and does not jiggle when moved. It's a very moist cake, so don't worry about baking so long — you don't want an unbaked center! it could take up to 80 minutes.

Glaze

• Whisk together powdered sugar and lemon juice.
• Let cake cool to room temperature (not a must but it will be easier to slice!) and drizzle the glaze over top. Serve.

Notes

*Frozen blueberries will release more moisture as they bake, so you may want to reduce the oil to 2 tablespoons if using frozen berries.

Nutrition Information

Calories: 555cal | Carbohydrates: 76g | Protein: 7g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 341mg | Potassium: 199mg | Fiber: 2g | Sugar: 46g | Vitamin A: 728IU | Vitamin C: 6mg | Calcium: 90mg | Iron: 2mg

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