Lemon Blueberry Cream Cheese Coffee Cake
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The Recipe Rebel · by Ashley Fehr★ 5.0 (144)

Lemon Blueberry Cream Cheese Coffee Cake

NUTRITION · PER SERVING95M COOK
CAL 27%·PRO 18%
CARBS 72G52% OF CAL
4G FIBER43G SUGAR24G OTHER
FAT 26G43% OF CAL
10G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A soft, moist lemon coffee cake filled with cream cheese and blueberries, topped with a crumbly streusel. A perfect brunch dessert combining tart lemon with sweet berries and rich cream cheese.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 1½ cups all-purpose flour ((195g))
  • ¾ cup packed brown sugar ((143g))
  • ½ cup unsalted butter (melted)
  • 1 teaspoon vanilla
  • 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
  • 1 package cream cheese ((8oz or 250g))
  • ¼ cup granulated sugar ((50g))
  • 1 large egg, (room temperature)
  • Zest from 1 lemon
  • ¾ cup powdered sugar ((83g))
  • 1 tablespoon lemon juice
PREP
30M
SODIUM
256MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.