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.
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
- 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.
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
Lemon Blueberry Cream Cheese Coffee Cake
written by Ashley Fehr
Ingredients
Crumb Topping:
- ½ cup butter melted
- 1 ½ cups all-purpose flour
- ¾ cup packed brown sugar
- 1 teaspoon vanilla
Cake:
- 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
Lemon Glaze
- ¾ cup powdered icing sugar
- 1 tablespoon lemon juice
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.
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.
Glaze
- 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.
Notes
Nutrition Information
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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!
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!
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?
Ashley Fehr says
Totally! I hope it still works out for you somehow!
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!
Ashley Fehr says
Oh I’m so glad to hear that! It’s one of our favourites!
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
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!
Ashley Fehr says
Hi Megan! Thanks so much for coming and leaving a comment — that means a lot to me! I’m so glad to hear you enjoyed it!
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!!!!!
Ashley Fehr says
I’d love to hear how it turns out!
Lisa Cauthon says
I was so happy to come across your recipe! Looks perfect for Mother’s day brunch.
Ashley Fehr says
Thanks Lisa! I hope you enjoy it!
Alison says
Just made this today and it is so delicious! Thank you for the recipe!
Ashley Fehr says
Thanks Alison! And thank you for coming back and letting me know!
Medha @ Whisk & Shout says
That cream cheese complements the tartness of the lemon and blueberry SO well 🙂 Delicious!
Ashley Fehr says
Thanks Medha!
Alyssa @ My Sequined Life says
Love those crumbs!! And lemon. And blueberries. I’m sold! haha
Ashley Fehr says
Thanks Alyssa!
Julie Evink says
If the lemons and blueberries didn’t have me that CRUMB TOPPING sure did me in! Licking my lips!
Ashley Fehr says
Haha! I’m a sucker for a good solid layer of crumb too!
Jess @ Sweetest Menu says
Wow! Ashley, I love this cake. That crumble looks spectacular and those blueberries and that cream cheese. Man, I know my coffee-loving husband would go mad for this!
Ashley Fehr says
Thanks Jess! I love a good coffee cake (with or without coffee!)!
Cyndi - My Kitchen Craze says
I love love love (did I mention love) blueberry and lemon together! Add some cream cheese and your just blowing my mind now. This cake looks amazing and those crumbs! Sign me up!
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!
Ashley Fehr says
Thanks Marcie!
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. 🙂
Ashley Fehr says
We love those little blueberries too! I love Ina’s recipes — I’ll have to find that one! Thanks Dorothy 🙂
Jennifer @ Show Me the Yummy says
Oh my gosh this Lemon Blueberry Cream Cheese Coffee Cake looks TOO good! I’m going to want this for breakfast, lunch, AND dinner! 🙂
Ashley Fehr says
Haha, thanks Jennifer! I may or may not have done just that! 😉
Alice @ Hip Foodie Mom says
Ashley, I absolutely love lemon + blueberry together!!!! you are right! This coffee cake is perfect for Easter Sunday! love!
Ashley Fehr says
Thanks Alice! It’s one of my fave combos for sure!
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!
Ashley Fehr says
Um, yes — anything carrot or lemon is at least acceptable for breakfast, I think! Thanks Chey!
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!
Ashley Fehr says
Whaaaaaat?! Lol. I was definitely like that until about 10 years ago, and then I fell totally in love with lemon! I can’t get enough. Lol. Thanks Gayle!