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Recipes > Cakes > Lemon Blueberry Cream Cheese Coffee Cake

Lemon Blueberry Cream Cheese Coffee Cake

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A very soft, moist lemon coffee cake filled with cream cheese and blueberries with a thick strudel top.

Ingredients

Strudle:
  • 1/2 cup butter, melted
  • 1 1/2 cups all purpose flour
  • 3/4 cup brown sugar, packed
  • 1 teaspoon vanilla
Cake:
  • 1 box Duncan Hines lemon cake mix
  • 1/4 cup butter, melted
  • 1/4 cup oil
  • 2 large eggs
  • 1 cup plain yogurt or sour cream
  • Juice and zest from one lemon
Cream Cheese Filling:
  • 1 (8 oz) package cream cheese
  • 1/4 cup sugar
  • 1 large egg
  • Zest from one lemon
  • 11/2 cups blueberries

Directions

  1. Preheat oven to 350* F. Spray and line a 10" springform pan.
Strudel:
  1. In medium bowl combine ingredients. Cover and set aside.
Cake:
  1. In large bowl mix ingredients together until combined. Set aside.
Cream cheese filling:
  1. With an electric mixer beat ingredients until smooth except gently stir in blueberries.
Assembly:
  1. Spread 2/3 of the batter into pan. Spread cream cheese filling 1/2-1" from sides. Top with remaining batter, then all the strudel. Bake for 60-70 min., or until centre is set.

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