Lemon Blueberry Coffee Cake

Lemon Blueberry Coffee Cake is succulent lemon cake loaded with fresh blueberries, lemon coffee cheese filling, streusel talc topping, and finished off with a sweet glaze. This is the weightier recipe for easy and veritably succulent dessert, perfect for spring and summer baking.

If you are fun of lemon-blueberry flavour combo, trammels my Lemon Blueberry Muffins, Bread or Blondies. These are all perfect for snack, dessert or plane breakfast. If you need a pretty looking treat for special occasion, then try Blueberry Lemon Cheesecake Cake or Blueberry Lemon Lasagna.

Easy Coffee Cake with Coffee Cheese Filling

This cake is dense, but so soft and moist, with many succulent layersAlthough it has sweet and tangy lemon coffee cheese filling in the center, it’s totally winning for breakfast instead of muffins. But it’s moreover very satisfying dessert that will impress your guests. This cake stays good for a few days. It moreover travels well and can hands be made in whop and frozen!

However, this cake is basically a twist on my easy Lemon Blueberry Muffins. Lemon blueberry cake mixture is ready for a few minutes, just like the simple muffin batter. There’s no need for creaming the butter, vibration the eggs and making a ton of dirty dishes.

Lemon Juice and zest, but moreover a lemon pericope add tangy, fruity, lemony flavour. It well-turned perfectly with a lot of juicy blueberries and sweet coffee cheese filling.

How to Make Lemon Blueberry Coffee Cheese Coffee Cake

• To make the crumble topping: Combine flour, sugar, brown sugar, soupcon of salt and melted butter until crumbly.
• Lemon blueberry cake batter: In a large bowl, mix together oil, sugar, eggs, vanilla and lemon extract, sour cream, lemon juice, and lemon zest, until fully combined. Mix in flour, sultry powder, and salt, then fold in the blueberries. You should toss blueberries with a little flour to prevent sinking in the marrow of the cake.
• To make the coffee cheese filling: Mix together coffee cheese, sugar, egg, and lemon pericope until smooth.
• To hoke the cake: Spread a half of the cake thrash into a springform pan lined with parchment paper, then spread the coffee cheese filling in the center, but don’t go all the way to the edges to prevent burning. Top with the remaining cake batter, sprinkle the talc topping and increasingly blueberries over the top, and torch until the part-way is set.
• The glaze: Whisk together powdered sugar and lemon juice (or milk), then drizzle over the cooled cake and serve.
  Enjoy!

Lemon Blueberry Coffee Cake

• Prep Time: 15 minutes
• Cook Time: 70-90 minutes
• Total Time: 1 hours and 30 minutes
• Category: Dessert/breakfast
• Method: Bake
• Cuisine: American

Ingredients

Streusel Talc Topping:

• 1 cup all-purpose flour
• 1/4 cup light brown sugar
• 1/4 cup granulated sugar
• dash of salt
• 6 Tablespoons unsalted butter-melted
• 1/3 cup blueberries

Lemon Blueberry cake Mixture:

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 2 teaspoons sultry powder
• 1/2 cup oil
• 1 cup granulated sugar
• 2 eggs 1 egg yolk
• 2 Tablespoons lemon zest
• 3 Tablespoons freshly squeezed lemon juice
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 2 cups blueberries
• 1 1/2 Tablespoon flour (to toss the blueberries)

Cream Cheese Filling:

• 10 oz. coffee cheese-room temperature
• 1/3 cup granulated sugar
• 1 egg white
• 1 teaspoon lemon extract

Glaze:

• 3/4 cup powdered sugar
• 1 1/2 –2 1/2 teaspoons lemon juice (or milk)

Instructions

1. Preheat the oven to 350 F, grease 9 or 10-inches springform pan with sultry spray, line the marrow with parchment paper, and set aside.
2. To make the talc topping, stir together flour, sugar, brown sugar, and salt. Add melted butter and whisk with a fork until woody crumbs form. Place in the fridge until ready to use.
3. To make the coffee cheese filling, mix softened coffee cheese, sugar, lemon extract, and egg white just to combine. Set aside.
4. To make the lemon blueberry cake mixture whisk dry ingredients (flour, sultry powder and salt) and set aside.
5. In a large trencher mix oil, sugar and eggs, lemon zest, vanilla, and lemon pericope for well-nigh 2 minutes. Add sour coffee and lemon juice and mix just to combine. Running your mixer on low, mix in dry ingredients.
6. Toss blueberries with well-nigh 1 ½ Tablespoons flour and fold into the cake mixture, gently, using a rubber spatula.
7. To hoke the cake, spread well-nigh ½ half of cake mixture into the marrow of prepared pan. Using a spoon dollop the coffee cheese mixture over the cake layer, but do not go all the way to the edges. Using the when of the spoon, gently smooth the top. Cover coffee cheese filling with cake mixture. The cake thrash is thick so it is the weightier to dollop over the top, and gently spread using the when of the spoon.
8. Sprinkle streusel crumbs on top and ½ cup of blueberries.
9. Place in preheated oven and torch well-nigh 70-90 minutes or until the part-way has set. Tent the top loosely with aluminium foil if it starts browning too much.
10. Cool completely in the pan, then remove the ring from the springform pan and transfer on a serving plate.
11. Meanwhile, prepare the glaze. Stir powdered sugar with lemon juice (or milk). Start with 1 teaspoon of the juice and gradually add increasingly until desired consistency has reached. Drizzle over the cake and serve.