Blueberry lemon cream cheese coffee cake

Blueberry lemon cream cheese coffee cake

Cream cheese coffee cake has been the most popular recipe on Just Baked, by far.  Again, thank you Mother Thyme for a wonderful recipe.  Every time I make this cake, everyone says it is the best coffee cake they ever had and asks for the recipe. It really is delicious with the buttery cake, cheesecake-like filling, streusel and sweet glaze.  As good as it is, I decided to change it up this time by adding lemon and blueberries.  Don’t you just love how lemon brightens the flavor of blueberries?  The changes were simple. I added lemon extract to the cream cheese filling, subbed lemon juice for milk in the glaze  and added lemon zest to the cake.  I pressed about 1/2 pint of blueberries into the cream cheese layer. With a great, basic recipe like this, the flavor possibilities are endless.  I brought the cake to work as a treat for my coworkers and came home with an empty pan.  Empty pan = success.

Cream Cheese Coffee Cake

Yield: 13 x 9 cake

For the filling:

Two 8 oz. packages cream cheese, softened (light or regular)   I used regular

½ cup sugar

½ teaspoon vanilla extract

1 large egg

1/4 tsp lemon extract  optional

For the cake:

3 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup (1 stick) unsalted butter, softened

1 cup sugar

4 large eggs

1 teaspoon vanilla extract

zest of 1 lemon

1 cup sour cream (light or regular)

For the streusel topping:

¼ cup sugar

¼ cup flour

3 tablespoons butter, chilled and cubed

For the glaze:

¼ cup confectioners’ sugar

1/2 to 1 T lemon juice

Preheat oven to 350F.  Grease/flour or spray a 9 x 13 cake pan. Set aside.

Make the filling:  In the bowl of an electric mixer fitted with the paddle, mix together the cream cheese, sugar, egg, vanilla and lemon extract (if using) on medium-low speed until creamy.  Set aside for the filling.  (If you have 1 bowl and paddle, you will need to put this mixture in a separate bowl, and wash them to use to make the cake batter)

Make the cake batter:  In medium bowl, stir together flour, baking powder, baking soda and salt until well combined. Set aside.

In the bowl of an electric mixer fitted with the paddle, cream together the butter and sugar on medium-low speed.  Add eggs one at a time.  Add the vanilla extract and lemon zest.  Slowly pour in the flour mixture alternating with the sour cream until it is all combined.

Spread half of the batter into the prepared cake pan with a spatula.  Spread the cream cheese filling evenly on top. Arrange as many blueberries as you like, I did about 1/2 pint, on top of the filling. Top with remaining cake batter and smooth with a spatula.  Using a butter knife, gently swirl in the batter.

Make the topping:  Add the sugar, flour and chilled butter in a small bowl.  Stir using a fork or pastry blender until the mixture is crumbly.  Sprinkle the streusel on top of cake batter.

Bake for 40-45 minutes until a cake tester inserted in the center comes out clean.  Cool on a rack.

To make the glaze:  In a small bowl, combine confectioners’ sugar and lemon juice until it is the right consistency for drizzling.  Drizzle over cake.

Source: Mother Thyme; Sweet Pea’s Kitchen

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8 Comments

  1. This looks amazing, Kim! I still need to try your coffee cake recipe and hope to make it soon!

    Reply
  2. Thank you for posting something that isn’t pumpkin or apples. So refreshing.. Even though I am posting both pumpkin and apple this week :) I totally want to make this cake :) Love!

    Reply
    • Thanks Laura. I have never really been one to follow the seasons. But, I do see some pumpkin and apple in my near future.

      Reply
  3. This looks delicious!

    Reply
  4. love this cake….so yummmyyy …..mmm… :) , i’m sonya from Indonesia :) hiii…. love your blog and the whole things inside , may i ask… i’m just wondering what camera do you use ? thanks for your respond :)

    Reply

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