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Lemon Blueberry Cream Cheese Coffee Cake Recipe

Prep Time 30 mins
Total Time 1 hr 35 mins
Servings 12

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This Lemon Blueberry Cream Cheese Coffee Cake is a soft, moist lemon coffee cake filled with cream cheese and blueberries and topped with a ridiculous amount of crumb topping! The only way to eat coffee cake! Includes step by step recipe video.

lemon blueberry coffee cake whole on white cake plate with fresh blueberries and lemon halves around

You guys.

I heart lemon in a big way. Blueberries I can actually take or leave, though I love them in a smoothie or some sort of other dessert. But with lemon? Blueberries and lemon just go.

And I know you love them, too, because of how insanely popular these Baked Lemon Blueberry Doughnuts are.

piece of lemon blueberry coffee cake being pulled out of whole

I’ve mentioned this before, but growing up I didn’t really consider a lemon dessert real dessert. It was like carrot cake to me, right?! If you’re going to call something dessert, it had better have a good solid layer of chocolate and/or caramel and/or peanut butter or, for goodness’ sake, at least some strawberries or cherry pie filling! But lemon? Carrot? Um, no.

Now though? I am totally, ridiculously obsessed with lemon and citrus desserts. I think maybe it’s because my sweet tooth just can’t handle quite as much sweetness (sad, right??), and lemon gives the perfect balance to all that sugar.

slice of lemon blueberry coffee cake on white plate with bite on fork

Oh, and that crumb topping. When I was dreaming up this recipe, I knew I wanted lemon, and cream cheese, but I wasn’t about to sacrifice the crumb topping either. I wanted it all, and I wanted lots of it. Because why else would someone eat coffee cake? It’s the best part!

This coffee cake is perfect for Easter or any holiday brunch or dessert table — it travels well and really needs no glaze or frosting. It can be made well in advance and frozen.

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Lemon Blueberry Cream Cheese Coffee Cake

5 from 6 votes
This Lemon Blueberry Cream Cheese Coffee Cake is a soft, moist lemon coffee cake filled with cream cheese and blueberries and topped with a ridiculous amount of crumb topping! The only way to eat coffee cake!
Prep Time 30 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 35 mins
Cuisine American
Course Bread and Baked Goods, Dessert
Servings 12
Calories 510cal

Ingredients

Crumb Topping:

  • 1/2 cup butter melted
  • 1 1/2 cups all-purpose flour
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla

Cake:

  • 1/4 cup melted butter
  • 1/4 cup canola oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup plain yogurt or sour cream
  • Juice and zest from one lemon
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Cream Cheese filling:

  • 8 oz cream cheese 1 package
  • 1/4 cup granulated sugar
  • 1 large egg
  • zest from one lemon
  • 1 cup fresh blueberries

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.
  • Crumb Topping:In a medium bowl, combine melted butter, flour, sugar and vanilla until crumbly. Cover and set aside.
  • Cake:In a large bowl, whisk together butter, oil, sugar, eggs, vanilla, yogurt, lemon juice and zest.
  • Add flour, baking powder, baking soda and salt and stir just until combined. Set aside.
  • Cream Cheese filling:With an electric mixer, beat cream cheese, sugar, egg and lemon zest until smooth.
  • Assembly:Spread ⅔ of the cake batter into the bottom of the prepared pan.
  • Spread cream cheese filling in the center, making sure to stay away from the edge of the cake (leave Â―-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. It doesn’t matter if it covers all of the blueberries.
  • Top with all of the crumb topping. Yes, it’s a lot. Yes, it’s delicious.
  • 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!

Notes

*Coffee cake freezes extremely well, so this is an excellent option for making ahead to enjoy later!

Nutrition Information

Calories: 510cal | Carbohydrates: 65g | Protein: 7g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 94mg | Sodium: 334mg | Potassium: 173mg | Fiber: 1g | Sugar: 37g | Vitamin A: 695IU | Vitamin C: 1.3mg | Calcium: 84mg | Iron: 2.1mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. [email protected] says

    Amazing! Making it my second time today for a co-worker’s birthday. So delicious and a fresh twist to my typical lemon blueberry cake. And I live at 6600 feet, made no adjustments and the cake turned out perfectly.

  2. Timmy75 says

    To take this from scrumptious and render it a little hunk-‘a-heaven, I used brown butter in both the components calling for butter (search it, well worth the extra effort). Also, rather than adding the crisp mixture before baking, I covered the cake with foil and baked for 45 minutes, then added the crisp mixture (which I had stored in the freezer for 45 minutes so that it was all but hard frozen) and baked to completion at 425 degrees. This process causes the butter in the crisp mixture to steam out its moisture, giving an added crispiness and flakiness to the topping. It’s a technique I learned in baking New Orleans style (i.e. FRENCH) croissants.

  3. Kathy says

    I love this recipe, I keep getting requests for it so I’m going to try it in muffin form.
    Any suggestions?

  4. Elin says

    I made this today…wonderful! I did use just butter in the cake I also left it in the oven too long but it still came out moist and delicious. I would but back on the butter in the topping next time, and there will be a next time, there was a puddle of butter on top of the cake when it came out of the oven. Great recipe.

  5. Betty says

    I buy and eat yogurt for its probiotics. Baking negates this benefit, and I cringe to use it. What can be used for a substitute. Sour cream perhaps?

  6. PoLa Baker says

    I love this recipe! Lemon and blueberries are perfect together, just like coffee and chocolate, or strawberries and cream. I made it this morning for breakfast and just posted about it on my blog. I love the idea of the crazy amount of crumb on top. 😀 Very delicious, thank you very much for sharing :))

  7. Mary D. says

    Thank you for this recipes! It looks amazing and has my mouth watering! I’d like to make it for some friends, but it would mean traveling for 8 hours with it. Could I freeze it and then let it thaw on the 8-hour trip? Do you freeze it, topping and all? Wrap it well to freeze? and unwrap to thaw? If I didn’t freeze it, it would probably travel in a cooler. Any thoughts? Thanks!

    • Ashley Fehr says

      Hi Mary! I think freezing it and thawing it during the trip would be fine, you could probably thaw it loosely covered (like in a container or something). It might even be fine to bake the night before and leave at room temperature during your drive, but the cream cheese makes that a little iffy. I hope you enjoy it!

  8. Katie says

    I am looking forward to making this for our Easter brunch! One question, I am making it the night before and am wondering how you store it…….room temperature, in the fridge? Thank you!

    • Ashley Fehr says

      Because of the cream cheese layer I usually store in the fridge or freezer. You will just want to make sure it’s completely cool before covering it. I hope you enjoy it!

  9. Jenny says

    A friend of mine made this recently, and now it’s my turn :D! Do you have any suggestions for modifying the recipe to fit in a 13×9 pan?

    • Ashley Fehr says

      Hi Jenny! I never have tried. I think the original recipe might work but it wouldn’t be as high so you’d need less baking time. Let me know if you try it!

      • Jenny says

        Hi! What I did was make the recipe as directed, but multiply it by 1.5. I scaled down the crumb topping a little, but I think it’s going to be fine. It’s in the oven right now…. and I just discovered the batter was overflowing! I probably should have stuck with the original recipe; I just didn’t want it to be a flat cake, ya know?

  10. Nancy Hover says

    Hello! I just wanted to let you know I made this recipe today only gluten free (using Bob’s Red Mill gluten free 1 to 1 baking flour) and it came out amazing! Thank you for such a delicious, moist, lemony coffee cake, I’ll be making this again for sure!

  11. Anita Harman says

    I just finished up and now it’s in to bake. So excited to try it! I did have a problem with my crumb topping. 🙁 Instead of turning into crumb is more of a pasty ball. I must have did something wrong. HELP!

    • Ashley Fehr says

      I don’t think you did anything wrong! I like my streusel with extra moisture so that it bakes up nice and crisp. Just crumble it on top of the coffee cake and bake as instructed

  12. Megan says

    I don’t usually comment on blog recipes but OH MY GOSH was this cake good! It was a little bit of a labor of love (prep time probably took me about 40-45 minutes) but it was totally worth it. I loved how the lemon is present but not overpowering and the cake holds together so well. We are on day 3 with it and it’s still moist and delicious (thanks cake saver!). Will make again for sure, thanks Ashley!

  13. Jess says

    I just made this and I cannot wait!!!! It has a thick batter so that can only imagine what his is going to o be like a brownie…..epic!!!!!

  14. marcie says

    I love lemon desserts and blueberries, and could never resist all of that crumble topping and cream cheese middle! This is one of the prettiest (and most delicious) coffee cakes I’ve seen!

  15. Dorothy Dunton says

    Hi Ashley! I make a blueberry crumb cake using an Ina Garten recipe and it also has an insane amount of topping! It is one of son’s favorite breakfast/desserts! I buy frozen Maine wild blueberries which are much smaller than regular blueberries and they also distribute throughout the batter more evenly. 🙂

  16. Cheyanne @ No Spoon Necessary says

    Hahaha! Your right, lemon or carrot shouldn’t really be considered a real dessert. I like that thinking, because then I can eat like ALL the lemon or carrot dessert and not count the calories… right? 😉 I am with you on the whole lemon and blueberry combo being the best thing ever! And I happen to LOVE me some coffee cake with TONS of crumb topping… so you already know I am drooling like a rabid dog over this coffee cake, Ashley! SO much deliciousness going on here! I want to eat this entire thing for breakfast! Pinned! Cheers, girlie!

  17. Gayle @ Pumpkin 'N Spice says

    I’m sort of the opposite of you…I can pretty much forgo lemon, but I love blueberries in just about anything. BUT, I totally agree…when lemon and blueberries are combined, it’s pretty much the best ever. This coffee cake looks amazing, Ashley! I’m always a sucker for that crumbly topping. Wishing I had a giant slice of this right now!

Trackbacks

  1. […] posted this No Bake Lemon Cheesecake recipe not that long ago, and don’t forget about this Lemon Blueberry Cream Cheese Coffee Cake. And, yes, I told myself, “Ashley, you cannot post TWO No Bake Lemon Cheesecake recipes in […]

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