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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Jenni C says
Everything turned out perfect. Some people asked me if it was store bought because it looked and tasted like it was professionally made. Thank you for the amazing recipe.
The Recipe Rebel says
Hi Jenni! So glad you enjoyed the recipe! Thank you for this kind review!
Hope says
Does this need to be refrigerated? It is delicious!!
The Recipe Rebel says
Hi Hope! I’d say yes. It will stay fresher longer. Enjoy!
Diane Buchanan says
This is a fantastic recipe! I made it in a 9 inch pan but will use a 10 inch next time. I didn’t bake it long enough and the middle sank a little so I will make sure to bake it long enough next time. Everyone who tried it, loved it!
The Recipe Rebel says
Hi Diane! So glad you enjoyed the recipe! Thank you for this kind review!
April Hernandez says
Made this tonight but had to sub blackberries. Took 80 minutes and the bottom was burned. Will definitely be cutting the bottom of our slices. The rest is great.
The Recipe Rebel says
Hi April! Sorry to hear that happened. Sounds like it could of been the oven pan that would of caused that. Glad you were still able to enjoy it.
Lisa says
This looks fabulous! Wondering if I can bake it in a parchment lined 9″ square pan instead? If so, any idea how to adjust the baking time?
The Recipe Rebel says
Hi Lisa! It should work and the time would be the same. Enjoy!
Driz says
Hi,
Great recipe but one question: 1 cup equals to how many grams?
Thanks
The Recipe Rebel says
Hi Driz! It depends on what you are measuring. Here is a link to conversion table that might help: https://www.dovesfarm.co.uk/hints-&-tips/cups-to-grams-conversion-table
Mira says
I printed this and the lemon donut recipe to try asap!!! They look delicious. Can you please have your recipes print out in two pages? Most print out in three…but the first page is ¾ blank.
The Recipe Rebel says
Hi Mira! I think that is an issue on your end. When I hit the print button in the recipe card it prints in 1 1/2 pages. There is also the option to remove the recipe image, notes, and nutritional information. Are you sure you are printing the whole post?
Debbie says
What a delicious coffee cake! A hit Easter morning! The crumble topping is something special too! A definite make again recipe!!!
The Recipe Rebel says
Hi Debbie! So glad you enjoyed the recipe! Thank you for this kind review!
Dee says
I have made this 3 times already and my family says it’s one of the best I’ve ever made. Did have to convection bake 80 min! Fed my lemon blueberry craving perfectly for spring. Thank You!
The Recipe Rebel says
Hi Dee! So glad you enjoyed the recipe! Thank you for the review!
Christina Banks says
I made thus. I followed the recipe exactly. Turned out perfect. Used fresh blueberries and lemons. Baked for 79 minutes. It was delicious. I was quite proud if it. Passed the recipe on.
The Recipe Rebel says
Hi Christina! So glad you enjoyed the recipe! Thank you for this kind review!
Marianne says
I cut the recipe in half and made in smaller springform pan, cooked 35-40 min came out perfect and delicious. Thanks for the recipe
The Recipe Rebel says
Hi Marianne! So glad you enjoyed the recipe! Thank you for the review and feedback on halving the recipe!
Rebecca says
I’ve been cooking it for 90 minutes in a brand new oven and it’s still jiggly, but the top is getting burnt. It’s still raw in the middle..😭
Rebecca says
I think next time I’ll use a 10″ spring form pan and maybe my new oven needs to be calibrated? The part that is cooked is absolutely amazing and I will try again after I make sure my oven is working properly!
The Recipe Rebel says
Sorry to hear you had trouble with it Rebecca! I would maybe cover it to prevent burning.
Marianne says
Put a temperature gage in to check the temperature of your oven, what type of pan is it dark and coated, then lower temp of oven, change the rack you place it on.
Terri says
I said I’d let you know about baking this sugar free. It turned out excellent! I baked it for the Chef my son works for. Needless to say I was a nervous wreck, as it was only the second time I’ve made this recipe. I got a 400 THUMBS UP!!!!! I was so proud. I felt like I’d been on a baking show where you had to downsize the recipe I made a 6” springform pan size. Didn’t think 1/2 recipe would be enough, so I did 3/4. Took leftover batter, cream cheese filling and topping and made mini muffin size. They turned out awesome!!!!!
The Recipe Rebel says
That’s so great to hear! Thank you Terri!
Stephanie says
Could you make ahead of time and freeze?
The Recipe Rebel says
Hi Stephanie! Yes you can! You’ll find all of my tips in the section of the blog post “how to store”
Melissa Mac says
Do I need to alter the cook time if I make two at once?
The Recipe Rebel says
You shouldn’t need to Melissa.
Julie says
This recipe was absolutely delicious. I will definately make it again. Everyone at work loved it, too.
I ended up cooking mine for 75 minutes. It turned out perfect.
Thank you.
The Recipe Rebel says
Hi Julie! So glad you enjoyed the recipe! Thank you for this kind review!
Julie says
I’m making this for work tomorrow. We make and share dessert each Friday. I would be curious to know the cooling time before removing from the springform pan.
Since mine is currently in the oven, I will cook it as any other cake.
I have to say my house smells amazing. I’ll post the taste results tomorrow.
Thank you for the recipe. Lemon and blueberries are my favorite combination. I often have this combination in my morning yogurt.
Casey says
I’m making this again for a Thanksgiving desert, so you know it was a big hit. It’s so different and so delicious. The first time I made it I entered it in a local baking contest & it won first place. Thanks foe sharing this wonderful recipe!
The Recipe Rebel says
Hi Casey! So glad you enjoyed the recipe! Thank you for this kind review!
m says
I have made this recipe five times and just got requests for three more! We grow our own blueberries, eggs and lemons, so this recipe is perfect for us.
The Recipe Rebel says
Hi! So glad you enjoyed the recipe! Thank you for this kind review!
Terri says
Have you ever made this using a sugar free sweetener? I’ve made it the regular way, excellent! My son was wanting one for his bios for Christmas, but sugar free. Thank you
The Recipe Rebel says
I have not. If you give it a try, I’d love to know how it turns out!
Terri says
I will let you know how the sugar free version works. Also, how long do you let in cool when it comes out of the oven? It’s not in directions and I forgot what I did last time. How long before you release springform?
The Recipe Rebel says
Hi Terri, you’ll let it cool to room temperature, at least 30 minutes. Hope this helps!