Lemon Blueberry Coffee Cake

 I tried a new "Conference Cake" recipe this Sunday. It is a little more time consuming, but it's not as bad as the recipe appears at first lol. And the end result is SO SO good that it is worth it! 

Ingredients:

Crumb Topping:

1/2 cup butter melted

1 1/2 cups flour

1/2 cup brown sugar packed

1 tsp vanilla

Cake:

1/4 cup melted butter

1/4 cup oil

1 cup granulated sugar

2 eggs

1 tsp vanilla

1 cup vanilla yogurt (plain or sour cream works as well)

1/4 cup fresh lemon juice (about 2 lemons, zest them first)

zest from 2 lemons

2 cups flour

1/2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 container fresh blueberries (frozen can be used 1-2 cups)

Cream Cheese filling:

1 8oz package cream cheese, softened to room temperature

1/4 cup granulated sugar

1 egg

zest from 1 lemon

Lemon Glaze:

1 cup powdered sugar

1 Tbsp butter melted

1-2 Tbsp lemon juice

Instructions:

Preheat oven to 350 degrees. Grease a 9x13 pan (can also use a 10" springform pan, bundt pan, etc)

Make the cake:

In large bowl, whisk butter, oil, and sugar together for 2-3 minutes. Add in the eggs, vanilla yogurt, lemon juice and zest and whisk until well combined. Add in flour, baking soda, baking powder and salt and stir until just combined. Gently mix in blueberries. Set aside.

Make cream cheese filling:

With an electric mixer, beat cream cheese, sugar, egg and lemon zest until smooth.

Assemble and bake:

Spread 1/2 cake batter into the bottom of your prepared pan. Spread the cream cheese filling on top of cake batter, trying to avoid going to the edges. Top with remaining cake batter, spreading as best you can.

Cover with foil and bake for 45 min. Make the crumble now, you will top it and continue baking it after the initial 45 min is up.

Make the crumble:

In a small bowl, combine melted butter, flour, sugar, and vanilla until crumbly. Put into freezer while the cake is baking for 45 min.

Topping and finish baking:

Remove the cake from the oven and turn the heat up to 425 degrees. While it is heating up, sprinkle the crumble topping over the top of the cake. Return to the oven, uncovered, and bake an additional 15-20 minutes, until a toothpick comes out mostly clean. If top starts burning you can cover for the last 5-10 min but you want a crisp top. 

Allow to cool slightly, and drizzle with the lemon glaze before serving.