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How To make Blueberry Cream Cheese Coffeecake
filling: 12 ounces cream cheese
softened
1/3 cup sugar
1 egg
1 tablespoon fresh lemon juice
1 teaspoon vanilla
streusel: 1 stick unsalted butter :
softened
1 cup sugar
2/3 cups flour
1 1/2 teaspoon cinnamon
1/4 teaspoon salt
batter: 1 stick unsalted butter -- softened
1 1/4 cup sugar
2 eggs
2 teaspoons vanilla
4 cups flour
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
1 cup milk
3 cups picked over blueberries
Preheat oven to 375 degrees and butter a 13 by 9-inch glass baking dish. Do not use a metal baking dish.
Make filling: With an electric mixer, beat together cream cheese and sugar. Add egg, lemon juice, and vanilla and beat until smooth.
Make streusel: In a small bowl blend together streusel ingredients until crumbly.
Make batter: In another bowl with an electric mixer beat together butter and sugar. Beat in eggs, 1 at a time, and vanilla and beat on high speed until light and fluffy. In another bowl whisk together flour, baking powder, and salt and in batches slowly beat into butter mixture alternately with milk. Fold in blueberries gently but thoroughly.
To assemble cake: Spread 2 1/2 cups batter in bottom of baking dish and spread filling evenly on top. Drop spoonfuls of remaining batter on filling and spread evenly (be careful not to mix layers). Sprinkle streusel evenly over batter. Bake coffeecake in middle of oven 1 hour and 5 minutes, or until golden and a tester comes out clean. Cool coffeecake completely in baking dish on a rack.
How To make Blueberry Cream Cheese Coffeecake's Videos
Easy Blueberry Coffee Cake Recipe
Tender and moist, you will look forward to waking up to this Blueberry Coffee Cake. Loaded with fresh blueberries and topped with a crumbly cinnamon streusel, this coffee cake is perfect for breakfast or as a snack. This will become your family’s new favorite recipe!
RECIPE:
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Blueberry Cream Cheese Coffee Cake
This Five Star Recipe is easy and delicious!
Sue Bee® Blueberry Cream Cheese Coffee Cake
Honey for breakfast? Yes please. Honey cake for breakfast? Even better! With our Sue Bee® Baking Honey, you can make this delicious Blueberry Cream Cheese Coffee Cake. Plus, honey is the perfect substitute for sugar in cakes, which means all of the ingredients in this recipe add up to the most guilt-free, satisfying start to your day. Try it now!
For a full list of ingredients and baking instructions, more honey baking recipes and tips, and to purchase your own bottle of Sue Bee® Baking Honey, visit
Blueberry Cream Cheese Coffee Cake
Made with fresh blueberries and a cream cheese filling with buttery crumbs
Lemon Blueberry Coffee Cake with Cream Cheese Filling | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
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.
Blueberry Cream Cheese Coffee Cake with Lemon Icing!
A light and decadent lemon blueberry cream cheese coffee cake recipe, perfect for a springtime brunch or dessert!
FULL RECIPE and INSTRUCTIONS:
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Ingredients:
Lemon Sour Cream Cake Layer
¾ cup granulated sugar
1 tbsp lemon zest
2 large eggs - room temperature
1 tsp pure vanilla extract
⅓ cup vegetable oil
½ cup sour cream - room temperature
1 ½ cup all-purpose flour - (192g)
½ tsp baking powder
¼ tsp baking soda
½ tsp salt
Blueberry Cream Cheese Filling
8 oz. cream cheese - softened
¼ cup granulated sugar
1 large egg - room temperature
1 tsp pure vanilla extract
1 cup blueberries - fresh, or thawed from frozen and drained
Crumb Topping
¼ cup salted butter - cold, cut into small cubes
¼ cup granulated sugar
¾ cup all-purpose flour - (96g)
Lemon Icing
2 ½ cups powdered sugar, sifted - (282g)
3-4 tbsp fresh lemon juice
FULL INSTRUCTIONS AND TIPS:
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