Lemon Blueberry Cream Cheese Crumb Cake
Lemon Blueberry Cream Cheese Crumb Cake
Crumb Topping Ingredients:
- 1/2 C unsalted sweet cream butter, melted
- 1 1/2 C flour, leveled
- 3/4 C light brown sugar, packed
- 1 tsp vanilla
Lemon Cake Ingredients:
- 1/4 C unsalted sweet cream butter, melted
- 1/4 C canola oil
- 1 C sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1/2 tsp pure lemon extract
- 1 C full-fat sour cream
- 2 large lemons zested and juiced
- 2 C flour, leveled
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
Cream Cheese Filling Ingredients:
- 1 8oz package of cream cheese, softened
- 1/4 C sugar
- 1 large egg
- 1 large lemon, zested
- 1 C fresh Blueberries
Crumb Topping Instructions:
- Preheat oven to 350 degrees and line a 9in springform pan with parchment paper and spray with pam baking spray. Set aside
- Using a large mixing bowl, combine the melted butter, flour, sugar, and vanilla and mix until crumbly
- Cover and set aside.
Lemon Cake Instructions:
- Using a medium bowl, combine the flour, baking powder, baking soda, and sea salt. Set aside
- Using a standing mixer, combine together the butter, oil, sugar, eggs, vanilla, sour cream and lemon zest and juice and mix until combined.
- Gradually mix in the flour mixture until combined, set aside
Blueberry Cheesecake Filling Instructions:
- Using a standing mixer, cream together cream cheese, sugar, eggs, and lemon zest until combined and smooth
Directions for building the cake:
- Using 2/3 of the cake batter, pour the cake batter into the springform pan.
- Spread the cream cheese mixture into the center of the cake batter
- Sprinkle with the Blueberries
- Pour the remaining cake batter onto the top of the Blueberries
- Top the crumb mixture
- Bake for 75 minutes
- Let cool completely before enjoying!
Lemon Blueberry Cream Cheese Crumb Cake
Ingredients
Crumb Topping:
- 1/2 C unsalted sweet cream butter melted
- 1 1/2 C flour leveled
- 3/4 C light brown sugar packed
- 1 tsp vanilla
Lemon Cake:
- 1/4 C unsalted sweet cream butter melted
- 1/4 C canola oil
- 1 C sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1/2 tsp pure lemon extract
- 1 C full-fat sour cream
- 2 large lemons zested and juiced
- 2 C flour leveled
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
Cream Cheese Filling:
- 8 oz cream cheese softened
- 1/4 C sugar
- 1 large egg
- 1 large lemon zested
- 1 C fresh Blueberries
Instructions
Crumb Topping:
- Preheat oven to 350 degrees and line a 9in springform pan with parchment paper and spray with pam baking spray. Set aside
- Using a large mixing bowl, combine the melted butter, flour, sugar, and vanilla and mix until crumbly
- Cover and set aside.
Lemon Cake:
- Using a medium bowl, combine the flour, baking powder, baking soda, and sea salt. Set aside
- Using a standing mixer, combine together the butter, oil, sugar, eggs, vanilla, sour cream and lemon zest and juice and mix until combined.
- Gradually mix in the flour mixture until combined, set aside
Blueberry Cheesecake Filling:
- Using a standing mixer, cream together cream cheese, sugar, eggs, and lemon zest until combined and smooth
Directions for building the cake:
- Using 2/3 of the cake batter, pour the cake batter into the springform pan.
- Spread the cream cheese mixture into the center of the cake batter
- Sprinkle with the Blueberries
- Pour the remaining cake batter onto the top of the Blueberries
- Top the crumb mixture
- Bake for 75 minutes
- Let cool completely before enjoying!
Nutrition
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