RASPBERRY CREAM CHEESE COFFEECAKE
A delicious sour cream coffee cake topped with raspberry jam, streusel, and almonds. A go-to brunch recipe for weekend company!
Lemon Blueberry Cake ???? + Cream Cheese Frosting
❤️SUBSCRIBE Homemade Lemon Blueberry Cake w/ Cream Cheese Frosting! It’s so great to be back posting videos after my “interesting August” (read about it on the link below)
I thought I’d bid August farewell by finally getting back into the kitchen and creating this fantastic lemon blueberry cake! Lemons + blueberries make me so happy ???? and this cake does not disappoint! I made a second one to put in the freezer for days when we want something sweet but didn’t feel like baking. Well, that cake never made it to the freezer! We nailed it…again! ????????♀️
You’ll understand once you make and taste this lemon blueberry cake! It’s like eating a moist & fluffy lemon-flavored blueberry muffin and that cream cheese frosting takes the cake!
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Cherry Cream Cheese Coffee Cake
Cherry Cream Cheese Coffee Cake is made with a cake layer topped with a cheesecake filling, juicy cherries, and a buttery crumb topping.
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Lemon Blueberry Cream Cheese Coffee Cake Recipe and Video
RECIPE:
This Lemon Blueberry Cream Cheese Coffee Cake is a soft, moist lemon coffee cake filled with cream cheese and blueberries and topped with a ridiculous amount of crumb topping! The only way to eat coffee cake!
Sue Bee® Blueberry Cream Cheese Coffee Cake
Honey for breakfast? Yes please. Honey cake for breakfast? Even better! With our Sue Bee® Baking Honey, you can make this delicious Blueberry Cream Cheese Coffee Cake. Plus, honey is the perfect substitute for sugar in cakes, which means all of the ingredients in this recipe add up to the most guilt-free, satisfying start to your day. Try it now!
For a full list of ingredients and baking instructions, more honey baking recipes and tips, and to purchase your own bottle of Sue Bee® Baking Honey, visit
Blueberry Coffee Cake - Perfect for Breakfast or Really Anytime
Soft, sweet, and packed with blueberries and a slightly crisp, sweet streusel topping, this melt-in-your-mouth blueberry breakfast cake is the best way to enjoy cake for breakfast.
Ingredients
½ cup unsalted butter softened (113g)
8 oz cream cheese softened (226g) (use full-fat, brick-style cream cheese)
1 ¼ cup granulated sugar (250g)
¼ cup light brown sugar tightly packed (50g)
2 large eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour (335g)
2 teaspoons baking powder
1 Tablespoon cornstarch
¾ teaspoon salt
1/2 cup buttermilk ¹ (120ml)
2 ¼ cup blueberries² (330g)
Streusel Topping³
1 ⅓ cup all-purpose flour (175g)
1 cup + 2 Tablespoons light brown sugar firmly packed
3 TBSP granulated sugar
¼ tsp salt
10 Tablespoons unsalted butter melted and cooled until no longer hot to the touch (140g)
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Instructions
00:00 Preheat oven to 350F (175C) and lightly grease and flour a 13×9 baking pan.⁴
00:26 Combine butter, cream cheese, and sugars and use an electric mixer (or a stand mixer) to cream together ingredients until well-combined, light, and fluffy.
01:06 Add eggs and vanilla extract and beat on medium-low speed until combined, pausing to scrape the sides and bottom of the bowl.
01:26 In separate bowl whisk together flour, baking powder, cornstarch and salt.
01:59 Add about 1/4 of the flour mixture and stir on low speed until just combined. Add about 1/3 of the buttermilk and stir until combined. Continue to alternate adding flour and buttermilk until all are added and mixture is completely combined.
02:36 Use a spoon or spatula to stir in the blueberries.
02:51 Spread batter into prepared pan (batter will be thick) and prepare streusel, if using.
Streusel
03:24 To make streusel, whisk together flour, sugars, and salt. Drizzle in melted butter and use a fork to stir/toss together until mixture is clumpy but combined (all the butter should be absorbed). Do not use butter that is too hot and do not over-mix or the mixture will be like a paste! It should be clumpy and crumbly.
04:17 Sprinkle streusel evenly over batter.
04:28 Bake on 350F for 55-60 minutes or until a toothpick inserted in the center yields moist crumbs or no crumbs.
04:46 Allow to cool before cutting and serving.
Notes
¹Buttermilk: You may substitute regular milk, but the cake may not be quite as flavorful or moist. You can also try my buttermilk substitute.
²Blueberries. You can use fresh or frozen blueberries. Do not thaw if using frozen.
³Streusel. You may omit the streusel completely or substitute a simple sprinkling of granulated sugar instead. The blueberry coffee cake will need less time in the oven (start checking at 40 minutes).
⁴Baking pan. I bake this recipe in a metal baking pan. If using a glass baking dish you will most likely need more time in the oven.
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