LEMON BLUEBERRY CREAM CHEESE COFFEE CAKE

 I'm a sucker for a good blueberry coffee cake and this one, which not only has blueberries, but cream cheese, sounded like the perfect combination for an upcoming brunch.  Oh and let's not forget a healthy streusel topping.   I mean.......

I have to tell you it was absolutely delicious.  But, I also need to tell you it takes some prep time and a lot of bowls!  Because it's made in a springform pan, it's large.  You'll get 12 good size servings....which in my case, meant leftovers.......so all the effort was worth being able to enjoy more than one serving.

Also, for all my high altitude bakers....I made no adjustments and she turned out just great.

INGREDIENTS:

Crumb Topping:

½ cup melted butter

1 ½ cups flour

3/4 cup packed brown sugar

1 tsp. vanilla

Cake:

¼ cup melted butter

¼ cup canola oil

1 cup granulated sugar 

2 large eggs

1 tsp. vanilla

1 cup plain yogurt, or sour cream

¼ cup lemon juice

2 Tbsp. lemon zest

2 cups flour

1 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

2 cups fresh or frozen blueberries*  

Cream Cheese Filling:

1 8oz. pkg. cream cheese

¼ cup sugar

1 large egg

zest from one lemon

Lemon Glaze:

3/4 cup powdered sugar

1 Tbsp. lemon juice

*if using fresh, reduce oil to 2 Tbsp. 

DIRECTIONS:

Make the crumble:

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

Make the cake:

• In a large bowl, whisk together butter, oil and sugar for 2-3 minutes.
• Add the eggs, vanilla, yogurt, lemon juice and zest.  Whisk until combined.
• Add flour, baking powder, baking soda, and salt.  Stir until just combined.  Stir in blueberries.  Set aside. 

Cream Cheese Filling:

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

Pre-heat oven to 350 degrees.  Line a 9-10" springform pan with parchment (lay it in the base and close the sides around it with the paper sticking out the bottom) and spray with non-stick spray. 

Assemble and Bake

• Spread ½ the cake batter into the bottom of the prepared pan.
• Spread cream cheese filling in the center...try to stay away from the edge of the pan if possible
• Top with remaining cake batter and spread to cover as much of the cream cheese as possible.
• Sprinkle the crumb topping over the top.
• Bake at 350 degrees for 60-70 minutes, or until center is set and does not jiggle when moved.  It's a very moist cake, so don't worry about baking so long. It could take up to 80 minutes.
• Remove from oven and let cool before glazing the top

Lemon Glaze

• Whisk together powdered sugar and lemon juice
• Drizzle glaze over the top

 Enjoy!

recipe c/o: the reciperebel.com