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.
How to Make Lemon Blueberry Cream Cheese Coffee Cake
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
Medjool Date Coffee Cake
Blueberry Coffee Cake
Apple Coffee Cake with Crumb Topping Recipe
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