Lemon Blueberry Coffee Cake

Lemon blueberry coffee cake is so flavorful. Not only is the batter made with plenty of lemon juice, but it has layers of blueberry, cream cheese, and a crumb topping! And in case that isn’t enough we drizzle it with a lemony glaze. Served warm, room temperature, or cold the next day, this is pure heaven!

Are Blueberries Healthy?

Blueberries are packed with antioxidants and phytoflavinoids. Blueberries are also high in potassium and vitamin C, making them the top choice of doctors and nutritionists. Not only can they lower your risk of heart disease and cancer, they are also anti-inflammatory. 

10 Proven Health Benefits of Blueberries

Lemon Blueberry Coffee Cake

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Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 10 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Course: baked goods, baking, Breakfast, brunch

Cuisine: American

Keyword: baking, blueberry, coffeecake, lemon

Servings: 8 servings

Calories: 877kcal

Author: Bruce and Dina Miller

Ingredients

Crumb Topping:

• 4 tbls butter melted
• 1 ½ cups brown sugar
• 1 teaspoon vanilla extract

Coffee Cake:

• 4 tbls butter melted
• ¼ cup canola oil
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• Juice and zest from one lemon
• 2 cups flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Cream Cheese filling:

• 8 oz cream cheese room temperature
• 1/4 cup sugar
• 1 egg
• zest from one lemon
• 1 cup fresh blueberries

Lemon glaze

• 2 cups powdered sugar
• 2 tbls heavy cream
• 1 teaspoon vanilla extract

Instructions

Crumb Topping:

• In a medium bowl, combine melted butter, flour, sugar and vanilla until crumbly. Set aside.

Coffee cake batter:

• Preheat oven to 350. Line a deep 9" cake pan with parchment paper and spray with non-stick spray. In a bowl, whisk together flour, baking powder, baking soda and salt. Set aside. Using a mixer beat together butter, oil and sugar. Add in eggs one at a time until just incorporated.  Beat in vanilla, sour cream, lemon juice and zest. Add in flour mixture and beat until incorporated.

Cream Cheese filling:

• With an electric hand mixer, beat cream cheese, sugar, egg and lemon zest until smooth.

Assemble the coffee cake:

• Spread ½ of the cake batter into the bottom of the prepared pan.
• Spread cream cheese filling in the center, making sure to leave a one inch edge around the pan. Top the cream cheese with blueberries. Top with remaining cake batter. Starting at the edge of the pan, spread the batter into the center as far as it will go. It doesn't matter if it covers all the blueberries. Top with the crumb topping.Bake at 350 for 70 minutes, or until center is set and does not jiggle when moved.
• While cake is baking, whisk the ingredients for the glaze together until smooth. Set the glaze aside. Cool the cake for 10 minutes on a wire rack. Turn the cake upside down onto a flat plate. Remove the parchment paper from the bottom. Place another plate on the bottom of the cake and quickly flip it over. Remove the top plate and pour glaze over the top of the cake. Allow the cake to cool for 10 minutes before serving.

Nutrition

Serving: 1slice | Calories: 877kcal | Carbohydrates: 132g | Protein: 8g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 141mg | Sodium: 493mg | Potassium: 209mg | Fiber: 1g | Sugar: 105g | Vitamin A: 1064IU | Vitamin C: 2mg | Calcium: 142mg | Iron: 2mg

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