It’s National Blueberry Month!

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Referred to as a “Super Food”, blueberries pack a bunch of good things in them, especially antioxidants. Here they are combined with lemon and cream cheese for a dynamite coffee cake! Anyone’s mouth watering besides mine?????


Lemon Sour Cream Cake Layer

baking spray

¾ cup granulated sugar

1 tbsp lemon zest – packed

2 large eggs – room temperature

1 tsp pure vanilla extract

⅓ cup vegetable oil

½ cup sour cream – room temperature

1 ½ cup all-purpose flour

½ tsp baking powder

¼ tsp baking soda

½ tsp salt

Blueberry Cream Cheese Filling

8 oz. cream cheese – room temperature

¼ cup granulated sugar

1 large egg – room temperature

1 tsp pure vanilla extract

1 cup blueberries – fresh, or thawed from frozen and drained

Crumb Topping

¼ cup salted butter – cold, cut into small cubes

¼ cup granulated sugar

¾ cup all-purpose flour – (96g)

Lemon Icing

2 ½ cups powdered sugar, sifted

3-4 tbsp fresh lemon juice


Preheat oven to 350° F. Line a 9×9 square baking pan with parchment paper and spray with baking spray. If using a square pan, leave an overhang to allow for easy removal of the cake.

Add lemon zest and sugar to a large bowl. Press together with a silicone spatula or wooden spoon to release the lemon oils.

¾ cup granulated sugar,1 tbsp lemon zest

Add in eggs and vanilla, and whisk together for one minute to thicken.

2 large eggs,1 tsp pure vanilla extract

Add vegetable oil, followed by sour cream, and whisk to combine well.

⅓ cup vegetable oil,½ cup sour cream

Sift in flour, baking powder, baking soda, and salt and fold in until just combined.

1 ½ cup all-purpose flour,½ tsp baking powder,¼ tsp baking soda,½ tsp salt

Scrape batter into prepared pan and set aside.

In another bowl or in the bowl of a stand mixer, cream together cream cheese and sugar until smooth. Mix in egg and vanilla until well blended. Pour over cake batter in pan.

8 oz. cream cheese,¼ cup granulated sugar

Mix in egg and vanilla until well combined. Pour mixture over the cake batter in the pan and smooth the top.

1 large egg,1 tsp pure vanilla extract

Sprinkle blueberries evenly over cream cheese layer.

1 cup blueberries

To make the crumb topping, combine cold butter, sugar, and flour in a bowl. Blend with a fork, pastry cutter, or your hands until the mixture resembles large crumbs. Sprinkle over blueberries.

¼ cup salted butter,¼ cup granulated sugar,¾ cup all-purpose flour

Bake in preheated oven for 45 minutes or until cream cheese filling is set and crumbs on top are golden brown. Allow to cool in pan for about 15 minutes before transferring to a wire rack to cool completely.

For icing, whisk together powdered sugar and lemon juice in a bowl until smooth. If necessary, add a little extra lemon juice to thin out the icing or a little extra powdered sugar to thicken. Drizzle over cooled cake.

2 ½ cups powdered sugar, sifted,3-4 tbsp fresh lemon juice