Lemon Blueberry Cream Cheese Crumb Cake

This lemon blueberry cream cheese crumb cake is amazing. The lemon and blueberry flavor with cheesecake and the crunch of brown sugar are the perfect combination. There isn’t one person that hasn’t adored this recipe!

Lemon Blueberry Cream Cheese Crumb Cake

Crumb Topping Ingredients:

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• 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:

1. Preheat oven to 350 degrees and line a 9in springform pan with parchment paper and spray with pam baking spray. Set aside
2. Using a large mixing bowl, combine the melted butter, flour, sugar, and vanilla and mix until crumbly
3. Cover and set aside.

Lemon Cake Instructions:

1. Using a medium bowl, combine the flour, baking powder, baking soda, and sea salt. Set aside
2. Using a standing mixer, combine together the butter, oil, sugar, eggs, vanilla, sour cream and lemon zest and juice and mix until combined.
3. Gradually mix in the flour mixture until combined, set aside

Blueberry Cheesecake Filling Instructions:

1. Using a standing mixer, cream together cream cheese, sugar, eggs, and lemon zest until combined and smooth

Directions for building the cake:

1. Using 2/3 of the cake batter, pour the cake batter into the springform pan.
2. Spread the cream cheese mixture into the center of the cake batter
3. Sprinkle with the Blueberries
4. Pour the remaining cake batter onto the top of the Blueberries
5. Top the crumb mixture
6. Bake for 75 minutes
7. Let cool completely before enjoying!

Lemon Blueberry Cream Cheese Crumb Cake

 

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Ingredients

• Crumb Topping Ingredients:
• ½ C unsalted sweet cream butter, melted
• 1½ C flour, leveled
• ¾ C light brown sugar, packed
• 1 tsp vanilla
• Lemon Cake Ingredients:
• ¼ C unsalted sweet cream butter, melted
• ¼ C canola oil
• 1 C sugar
• 2 large eggs
• 1 tsp pure vanilla extract
• ½ tsp pure lemon extract
• 1 C full-fat sour cream
• 2 large lemons zested and juiced
• 2 C flour, leveled
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp sea salt
• Cream Cheese Filling Ingredients:
• 1 8oz package of cream cheese, softened
• ¼ C sugar
• 1 large egg
• 1 large lemon, zested
• 1 C fresh Blueberries

Instructions

1. Crumb Topping Instructions:
2. Preheat oven to 350 degrees and line a 9in springform pan with parchment paper and spray with pam baking spray. Set aside
3. Using a large mixing bowl, combine the melted butter, flour, sugar, and vanilla and mix until crumbly
4. Cover and set aside.
5. Lemon Cake Instructions:
6. Using a medium bowl, combine the flour, baking powder, baking soda, and sea salt. Set aside
7. Using a standing mixer, combine together the butter, oil, sugar, eggs, vanilla, sour cream and lemon zest and juice and mix until combined.
8. Gradually mix in the flour mixture until combined, set aside
9. Blueberry Cheesecake Filling Instructions:
10. Using a standing mixer, cream together cream cheese, sugar, eggs, and lemon zest until combined and smooth
11. Directions for building the cake:
12. Using ⅔ of the cake batter, pour the cake batter into the springform pan.
13. Spread the cream cheese mixture into the center of the cake batter
14. Sprinkle with the Blueberries
15. Pour the remaining cake batter onto the top of the Blueberries
16. Top the crumb mixture
17. Bake for 75 minutes
18. Let cool completely before enjoying!

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