Yes, you read that right. It's really possible to have that many delicious things in one recipe. It's almost blueberry season and I am SO excited to pick some fresh blueberries with my little guys soon (and of course make this with some fresh picked berries!). This recipe is so good anytime of year though and frozen blueberries work just as good!
Looking for a recipe to bring to brunch?! or just bored with the same old cinnamon coffee cake?! look no further! You've found your match! My sister found this recipe and made it for us once, and once is all it took! I was hooked! The lemon and blueberry flavor somehow compliment each other in such a refreshing way, plus, I mean, just look at those crumbs. I could seriously be happy just eating the crumbs off of this cake for the rest of my life (obviously not really, but still, they're just so delicious)
So, without further ado, here's the most amazing breakfast addition!
You'll need:
- 3 mixing bowls
- electric mixer (stand or handheld)
- 9.5 in Springform Pan
- Parchment Paper
INGREDIENTS:
Cake:
- 1/4 C Melted Butter
- 1/4 C Melted Coconut Oil
- 1 C Sugar
- 2 Eggs
- 1 tsp Vanilla
- 1 C Sour Cream
- 2 C Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 Lemon (juiced) or 9 drops of Lemon EO
Cream Cheese Filling:
- 1 (8oz) Cream Cheese
- 1/4 C Sugar
- 1 Egg
- 1 1/4 C Frozen Blueberries (1 C if Fresh)
Crumb Topping:
- 1/2 C Melted Butter
- 1 1/2 C Flour
- 3/4 C Brown Sugar
- 1 tsp Vanilla
1. Preheat oven to 350 degrees. Line a springform pan with parchment paper and spray with non-stick spray.
2. In a mixing bowl, stir or beat (on low) melted butter, melted coconut oil, sugar, eggs, vanilla, sour cream and lemon.
3. Gradually add in flour, baking soda, baking powder, and salt and mix until JUST combined. Set Aside.
4. In a separate bowl beat cream cheese, sugar, egg and add 1 drop of Lemon EO (or zest from a lemon). Set aside (after licking the beater of course-if you’re grossed out by Raw eggs, just pretend I didn’t say that)
5. In a medium bowl, combine melted butter, flour, sugar, and vanilla until crumbly.
6. Spread 2/3 of the cake batter into the bottom of the springform pan.
7. Spread cream cheese filling starting in the CENTER (keeping a 1" gap away from the edge)
8. Sprinkle blueberries all over the cream cheese mixture
9. Add the rest of the cake batter starting with the EDGES (it's okay if it doesn't totally cover the blueberries because the crumbs will cover it!)
10. Sprinkle the crumb topping on top. Yes, ALL of it. It's worth it. Trust me.
11. Bake in preheated oven for 65-75min or until center is set and doesn't jiggle
12. Let cool 30MIN before taking out of springform pan. Serve room temperature or cold
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