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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


Crumb Topping:

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


  • 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


  • 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 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. 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!


*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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Reader Interactions


  1. 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.

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