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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.


  1. Preheat oven to 350* F. Spray and line a 10" springform pan.
  1. In medium bowl combine ingredients. Cover and set aside.
  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.
  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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