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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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.
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!
- 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
- Make the crumble topping: In a bowl, combine melted butter, flour, sugar, and vanilla until crumbly.
- 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.
- Make the cream cheese filling: With an electric mixer, beat together cream cheese, sugar, egg, and lemon zest until smooth.
- 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.
- 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
The primary difference between “regular” cake and coffee cake is in the topping. While regular cake tends to be served topped with a frosting that’s added after baking, coffee cake is baked with a streusel topping already in place so it’s ready to go as soon as it comes out of the oven.
Contrary to popular belief, coffee cake does not necessarily have any coffee in it. It gets its name instead from how it’s served, which is usually for breakfast alongside a cup of coffee or tea.
Adding lemon juice to the cake not only adds delicious fruity flavor, but the acidity also reacts with the baking soda to create a lighter, fluffier cake. Sounds like a win-win to me!
The key to ultra-moist coffee cake is the addition of oil as well as plain yogurt or sour cream. These ingredients add so much moisture and richness to the cake so there’s less of a chance of it drying out as it bakes.
This lemon blueberry coffee cake will last in an airtight container in the fridge for 1-2 days, in the fridge for up to 1 week, or wrapped tightly in the freezer for 2-3 months. To enjoy again, thaw in the fridge or at room temperature if frozen, then serve or warm in the microwave or oven until heated through.
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.
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!
More Coffee Cake Recipes to Try
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Lemon Blueberry Cream Cheese Coffee Cake
- ½ cup butter melted
- 1 ½ cups all-purpose flour
- ¾ cup packed brown sugar
- 1 teaspoon vanilla
- 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
- ¾ cup powdered icing sugar
- 1 tablespoon lemon juice
- 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.
- 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.
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