A sweet treat loved by both kids and adults, this lemon blueberry coffee cake with cream cheese makes breakfast, tea, or desserts 10 times better!
Prep Time 30minutes
Cook Time 1hour
Servings 10
Ingredients
For The Crumb Topping:
½cupsalted buttermelted
1 ½cupsall-purpose flour
¾cuppacked brown sugar
1teaspoonof vanilla
For The Cake:
¼cupsalted buttermelted
¼cupvegetable oil
¾cupgranulated sugar
2large eggsat room temperature
1teaspoonpure vanilla extract
1cupof sour creamat room temperature
Juice and zest from one large lemon
1 ¾cupsof all-purpose flour
1teaspoonbaking powder
½teaspoonbaking soda
½teaspoonsalt
For The Cream Cheese Filling:
8oz(1 pack) of cream cheeseat room temperature
¼cupgranulated sugar
1large eggat room temperature
1teaspoonpure vanilla extract
zest from one large lemon
1 ¼cupfresh blueberries
Instructions
Preheat the oven to 350 degrees F. Grease a 9-10 inch Springform pan (mine is 9.5) and line the bottom with parchment paper. Set aside.
To Make The Crumb Topping:
In a medium bowl, combine melted butter, flour, brown sugar and vanilla until crumbly. Cover and set aside.
To Make The Cake:
With an electric mixer cream together the butter and sugar in a large bowl on medium-low speed for 3 minutes till nice and fluffy.
Add eggs, vegetable oil, vanilla, lemon juice and zest whisking until well combined.
In a separate bowl stir together flour, baking powder, baking soda and salt, set aside.
With your electric mixer on low, slowly mix in half of the flour mixture once fully incorporated alternating with half of the sour cream then repeat adding the remainder of the flour mixture then the remainder of the sour cream.
To Make The Cream Cheese Filling:
With your electric mixer, beat the cream cheese, egg, sugar, lemon zest and vanilla on medium-low speed until creamy.
To Put It Together:
Spread ⅔ of the cake batter into the bottom of the prepared pan and smooth with a spatula.
Spread cream cheese filling in the center, making sure to stay away from the edge of the cake (leave ½-1″ around the edge of the pan). Top with blueberries.
Top with remaining cake batter. Starting at the edge of the pan, spread the batter into the center as far as it will go.
Top with all of the crumb topping.
Bake at 350 degrees degrees F for 1 hour, or until the center is set and does not jiggle when moved.
Allow to cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.