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Flavorful Lemon Blueberry Cream Cheese Coffee Cake Easy Almond Streusel Recipe

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A moist and tangy lemon blueberry coffee cake layered with cream cheese and topped with a crunchy almond streusel, perfect for brunch or dessert.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (320g)
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter (226g), softened
  • 1 ½ cups granulated sugar (300g)
  • 3 large eggs, room temperature
  • ½ cup whole milk (120ml)
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons fresh lemon zest
  • 3 tablespoons fresh lemon juice
  • 8 ounces cream cheese (225g), softened
  • ⅓ cup granulated sugar (65g)
  • 1 large egg, room temperature
  • 1 tablespoon all-purpose flour
  • ½ teaspoon vanilla extract
  • ½ cup slivered almonds (50g)
  • ⅓ cup all-purpose flour (45g)
  • ⅓ cup packed brown sugar (65g)
  • ½ teaspoon ground cinnamon (optional)
  • 4 tablespoons unsalted butter (56g), cold and cubed
  • 1 ½ cups fresh blueberries (225g)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or line with parchment paper.
  2. Make the almond streusel: Combine slivered almonds, flour, brown sugar, and cinnamon. Cut in cold cubed butter until crumbly. Chill in fridge.
  3. Prepare cream cheese filling: Beat cream cheese with sugar until smooth. Add egg, flour, and vanilla extract; mix until creamy. Refrigerate.
  4. Mix dry ingredients: Whisk together flour, baking powder, baking soda, and salt in a large bowl.
  5. Cream butter and sugar: Beat softened butter with granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
  6. Add eggs one at a time, mixing well after each. Stir in vanilla extract, lemon zest, and lemon juice.
  7. Alternate adding dry ingredients and milk in three additions, starting and ending with dry ingredients. Mix just until combined.
  8. Fold in blueberries gently with a spatula.
  9. Assemble cake: Pour half the batter into the pan. Spread cream cheese filling evenly over batter. Top with remaining batter, spreading carefully.
  10. Sprinkle chilled almond streusel evenly over the top.
  11. Bake for 50-60 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. Cover with foil halfway if streusel browns too fast.
  12. Cool completely in pan on a wire rack before slicing.

Notes

Do not overmix the batter to keep the cake tender. Keep butter softened but not melted for best texture. Use fresh lemon zest and juice for brightness. Chill streusel before baking to maintain crispness. Fold blueberries gently to avoid color change. Test doneness with a toothpick for moist crumbs, not wet batter. If streusel browns too fast, cover with foil halfway through baking.

Nutrition

Keywords: lemon blueberry coffee cake, cream cheese coffee cake, almond streusel, easy coffee cake, brunch dessert, lemon dessert, blueberry cake

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