Blueberry Cream Cheese Coffee Cake with Lemon Icing

cheneetoday.com

Linda

subheading: Lemon Sour Cream Cake Layer:

subheading: baking spray:

¾ cup ( 150 g) granulated sugar

1 tablespoon ( 6 g) lemon zest - packed

2 large eggs - room temperature

1 teaspoon ( 5 ml) pure vanilla extract

⅓ cup ( 73 g) vegetable oil

½ cup ( 115 g) sour cream - room temperature

1 ½ cup ( 188 g) all-purpose flour

½ teaspoon ( 2 g) baking powder

¼ teaspoon ( 1 g) baking soda

½ teaspoon ( 3 g) salt

subheading: Blueberry Cream Cheese Filling:

8 oz. ( 227 g) cream cheese - room temperature

¼ cup ( 50 g) granulated sugar

1 large egg - room temperature

1 teaspoon ( 5 ml) pure vanilla extract

1 cup ( 148 g) blueberries - fresh, or thawed from frozen and drained

subheading: Crumb Topping:

¼ cup ( 57 g) salted butter - cold, cut into small cubes

¼ cup ( 50 g) granulated sugar

¾ cup ( 94 g) all-purpose flour - (96g)

subheading: Lemon Icing:

2 ½ cups ( 300 g) powdered sugar, sifted - (282g)

3 to 4 tablespoon ( 44 ml) fresh lemon juice

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