Lemon blueberry cream cheese coffee cake
5 June 2017
431
calories
1.4
hours
14
servings
Ingredients
Streusel:
- 115g butter, melted
- 240g flour
- 150g brown sugar
- 1 tsp vanilla extract
Batter:
- 60g butter, melted
- 60ml vegetable oil
- 200g sugar
- 2 eggs
- 1 tsp vanilla extract
- 250g plain yogurt
- 1 lemon (juice and zest)
- 160g flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Filling:
- 225g cream cheese
- 50g sugar
- 1 egg
- 1 lemon (zest)
- 1 cup fresh blueberries
Method
- Preheat the oven to 175C. Line the bottom and the sides of a 22-25cm springform with baking parchment.
- For the streusel combine all of the ingredients and set aside.
- For the cake batter whisk together butter, oil, sugar, eggs, vanilla, yogurt, lemon zest, and lemon juice. Add the flour with baking powder, soda, and salt.
- For the cream cheese filling whisk together all of the ingredients until smooth.
- Pour 2/3 of batter into the springform, flatten with a spatula or a spoon. Spread cream cheese filling in the centre and sprinkle with blueberries. Cover with the rest of the batter and sprinkle with streusel.
- Bake for 60-70 minutes.
I found the recipe of this lemon blueberry cream cheese coffee cake a while ago. I even saved it to my bookmarks, but somehow I never managed to try it out.
Until today. When grey and rainy morning almost ruined my mood, I stumbled upon a cup of blueberries in my fridge that a bought a while ago and completely forgot about. So I decided to finally try this recipe.
And it turned up exactly what I needed to bring some sunshine into this day! Moist and creamy, sweet and lemony, dense and light at the same time – this coffee cake is a perfect addition to a cup of hot Earl grey tea (my cure for rainy days like this).
Thank you, Ashley, for this wonderful recipe! 🙂