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 at room temperature for 1 day, 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
- 1½ cups all-purpose flour, (195g)
- ¾ cup packed brown sugar, (143g)
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla
Cake
- 1 cup granulated sugar, (200g)
- ¼ cup unsalted butter, melted
- ¼ cup oil
- 1 cup plain yogurt or sour cream
- 2 large eggs,, room temperature
- 2 lemons, (zested and juiced)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour, (260g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups fresh blueberries
Cream Cheese Filling
- 1 package cream cheese, (8oz or 250g)
- ¼ cup granulated sugar, (50g)
- 1 large egg,, room temperature
- Zest from 1 lemon
Lemon Glaze
- ¾ cup powdered sugar, (83g)
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F. Line a 9-10″ springform pan with parchment paper (do this by pinching the parchment between the bottom and the sides of the pan) and spray with nonstick spray.
Crumb Topping
- In a medium bowl, combine the flour, brown sugar, butter, and vanilla, until crumbly. Set aside.
Cake
- In a large bowl, whisk together the sugar, butter, and oil for 2 to 3 minutes. Add the yogurt, eggs, ¼ cup of the lemon juice, 2 tablespoons of the lemon zest and vanilla, and whisk until combined.
- Add the flour, baking powder, baking soda, and salt and stir until just combined. Stir in the blueberries and set aside.
Cream Cheese Filling:
- In a small bowl, beat the cream cheese, sugar, egg, and lemon zest with an electric mixer until smooth.
Assemble and Bake
- Spread ½ of the cake batter into the bottom of the prepared pan.
- Spread the cream cheese filling in the center, leaving a ½″ border on the outside of the pan.
- Top with the remaining ½ of the cake batter and spread to cover as much of the cream cheese as possible. Sprinkle the crumb topping over top.
- Bake for 60 to 70 minutes, or until the center is set and does not jiggle when moved. (This can take up to 80 minutes, depending on your oven and pan size.) If the top is browning too quickly, you can cover with foil to prevent further browning. Remove and allow to cool in the pan for 20 minutes before removing the sides and cooling to room temperature.
Lemon Glaze
- In a small bowl, whisk together the sugar and lemon juice.
- Drizzle the glaze over the cooled cake and serve.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Midge says
Can you use a round cake pan
The Recipe Rebel says
Hi Midge, you likely could, I’ve just use the springform pan. If you decide to experiment, let me know how it goes!
B says
Can you use a bunt pan
The Recipe Rebel says
Hi B! I’m not sure that would work. I’ve actually never tested it out in a bundt pan, so if you decide to experiment, let me know how it goes!
DD says
I made this yesterday and it is amazing! Does it need to be refrigerated or stored in cake stand?
Ashley Fehr says
I would leave it at room temperature for up to a day and then refrigerate. Covering it will keep it more moist. I’m glad you liked it!
Amanda says
Is this cake moist without the cream cheese layer?
Ashley Fehr says
Yes it is very moist 🙂
Terri says
I would have liked to see how it is to be cooled. When to loosen springform pan. So I made it for the first time this morning for a brkfst I attend every Sunday. I bake something every other Sunday. Had lots of blueberries and assorted items I needed to use up. This sounded really yummy. So, I’m going to let it cool and see if it comes away from the sides of the pan. If not, I will loosen with a spatula.
Margaret says
Can you freeze this cake?
The Recipe Rebel says
Hi Margaret! Yes you can. All of the storage details are in the blog post. Hope you enjoy it!
Quart-Knee says
Hi Ashley,
I’m loving this recipe and can’t wait to try it this weekend! Do you think I can sub the blueberries for raspberries? Raspberries tend to release more water during baking and I don’t want to compromise the consistency. My grocer has been out of blueberries for a while now 🙁
Much appreciated!
The Recipe Rebel says
Hi! I’ve only tested this with blueberries so I can’t say for sure. If you decide to experiment, let me know how it goes!
Sandy Featherston says
Can I use fresh—I froze them blueberries? It sounded like one ‘baker’ used huckleberries from her freezer
teak.simonton@gmail.com 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.
Ashley Fehr says
I’m so happy you loved it!
Ellie says
How much lemon?
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.
Ashley Fehr says
Great idea!
Keira says
How long did you bake after you put the crumble on top?
Terri says
I’ve done all the things you suggested the 2 times I’ve made this recipe. Well worth the extra little bit of time it takes. Getting ready to make this recipe again tomorrow.
The Recipe Rebel says
Enjoy Terri!
Mary says
You can substitute mayonnaise for the sour cream also.
Eric says
I used wild Idaho huckleberries I had in the freezer. Wow, a legit recipe.
Ashley Fehr says
Thanks Eric!
Linda Christensen says
can this be with only 4 oz of cream cheese ,do still use one egg in the cream cheese mixer
Ashley Fehr says
If you are halving the cream cheese I would use just the egg white. It will work fine, it’ll just be a thinner layer!
Kathy says
Ashley, the cake looks delicious! I will try it this weekend, My kids would love it!
Ashley Fehr says
Thanks Kathy!
Telena Keillor says
Oh my! This is a great recipe! Thank you so much- my entire family devoured it:)
Ashley Fehr says
I’m so glad you liked it!
Kathy says
I love this recipe, I keep getting requests for it so I’m going to try it in muffin form.
Any suggestions?
Ashley Fehr says
I have actually never tried but I’d love to hear how it turns out!
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.
Ashley Fehr says
I’m so glad you liked it! It’s one of our favorites!
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?
Ashley Fehr says
You can substitute for sour cream just fine
Cynthia Graham says
Can you use a bundt pan for this recipe?
Ashley Fehr says
It should work, but I’m not sure if there will be too much batter and you’ll likely have to adjust the cook time. I can’t really say by how much!
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 :))
Ashley Fehr says
It’s one of my favorite combinations too!