Lemon Blueberry Coffee Confection is succulent lemon confection loaded with fresh blueberries, lemon surf cheese filling, streusel talc topping, and finished off with a sweet glaze. This is the weightier recipe for easy and veritably succulent dessert, perfect for spring and summer baking.
If you are fun of lemon-blueberry flavour combo, trammels my Lemon Blueberry Muffins, Bread or Blondies. These are all perfect for snack, dessert or plane breakfast. If you need a pretty looking treat for special occasion, then try Blueberry Lemon Cheesecake Cake or Blueberry Lemon Lasagna.
Easy Coffee Confection with Surf Cheese Filling
This confection is dense, but so soft and moist, with many succulent layersAlthough it has sweet and tangy lemon surf cheese filling in the center, it’s totally winning for breakfast instead of muffins. But it’s moreover very satisfying dessert that will impress your guests. This confection stays good for a few days. It moreover travels well and can hands be made in whop and frozen!
However, this confection is basically a twist on my easy Lemon Blueberry Muffins. Lemon blueberry confection mixture is ready for a few minutes, just like the simple muffin batter. There’s no need for creaming the butter, vibration the eggs and making a ton of dirty dishes.
Lemon Juice and zest, but moreover a lemon pericope add tangy, fruity, lemony flavour. It well-turned perfectly with a lot of juicy blueberries and sweet surf cheese filling.
How to Make Lemon Blueberry Surf Cheese Coffee Cake
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To make the crumble topping: Combine flour, sugar, brown sugar, soupcon of salt and melted butter until crumbly.
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Lemon blueberry confection batter: In a large bowl, mix together oil, sugar, eggs, vanilla and lemon extract, sour cream, lemon juice, and lemon zest, until fully combined. Mix in flour, sultry powder, and salt, then fold in the blueberries. You should toss blueberries with a little flour to prevent sinking in the marrow of the cake.
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To make the surf cheese filling: Mix together surf cheese, sugar, egg, and lemon pericope until smooth.
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To hoke the cake: Spread a half of the confection thrash into a springform pan lined with parchment paper, then spread the surf cheese filling in the center, but don’t go all the way to the edges to prevent burning. Top with the remaining confection batter, sprinkle the talc topping and increasingly blueberries over the top, and torch until the part-way is set.
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The glaze: Whisk together powdered sugar and lemon juice (or milk), then drizzle over the cooled confection and serve.
Enjoy!
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Prep Time: 15 minutes
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Cook Time: 70-90 minutes
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Total Time: 1 hours and 30 minutes
Description
Lemon Blueberry Coffee Confection is succulent lemon confection loaded with fresh blueberries, lemon surf cheese filling, streusel talc topping, and finished off with a sweet glaze.
Ingredients
Streusel Talc Topping:
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1 cup all-purpose flour
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1/4 cup light brown sugar
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1/4 cup granulated sugar
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dash of salt
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6 Tablespoons unsalted butter-melted
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1/3 cup blueberries
Lemon Blueberry Confection Mixture:
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2 cups all-purpose flour
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1/4 teaspoon salt
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2 teaspoons sultry powder
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1/2 cup oil
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1 cup granulated sugar
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2 eggs 1 egg yolk
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2 Tablespoons lemon zest
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3 Tablespoons freshly squeezed lemon juice
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1 teaspoon lemon extract
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1 teaspoon vanilla extract
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1 cup sour cream
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2 cups blueberries
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1 1/2 Tablespoon flour (to toss the blueberries)
Cream Cheese Filling:
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10 oz. surf cheese-room temperature
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1/3 cup granulated sugar
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1 egg white
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1 teaspoon lemon extract
Glaze:
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3/4 cup powdered sugar
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1 1/2 –2 1/2 teaspoons lemon juice (or milk)
Instructions
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Preheat the oven to 350 F, grease 9 or 10-inches springform pan with sultry spray, line the marrow with parchment paper, and set aside.
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To make the talc topping, stir together flour, sugar, brown sugar, and salt. Add melted butter and whisk with a fork until woody crumbs form. Place in the fridge until ready to use.
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To make the surf cheese filling, mix softened surf cheese, sugar, lemon extract, and egg white just to combine. Set aside.
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To make the lemon blueberry confection mixture whisk dry ingredients (flour, sultry powder and salt) and set aside.
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In a large trencher mix oil, sugar and eggs, lemon zest, vanilla, and lemon pericope for well-nigh 2 minutes. Add sour surf and lemon juice and mix just to combine. Running your mixer on low, mix in dry ingredients.
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Toss blueberries with well-nigh 1 ½ Tablespoons flour and fold into the confection mixture, gently, using a rubber spatula.
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To hoke the cake, spread well-nigh ½ half of confection mixture into the marrow of prepared pan. Using a spoon dollop the surf cheese mixture over the confection layer, but do not go all the way to the edges. Using the when of the spoon, gently smooth the top. Cover surf cheese filling with confection mixture. The confection thrash is thick so it is the weightier to dollop over the top, and gently spread using the when of the spoon.
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Sprinkle streusel crumbs on top and ½ cup of blueberries.
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Place in preheated oven and torch well-nigh 70-90 minutes or until the part-way has set. Tent the top loosely with aluminium foil if it starts browning too much.
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Cool completely in the pan, then remove the ring from the springform pan and transfer on a serving plate.
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Meanwhile, prepare the glaze. Stir powdered sugar with lemon juice (or milk). Start with 1 teaspoon of the juice and gradually add increasingly until desired consistency has reached. Drizzle over the confection and serve.
