My Greek Yogurt Cream Cheese Lemon Coffee Cake has been my most popular recipe I’ve shared here so far. I’m amazed that in just a few short weeks it has been pinned over 25,000 times! That’s kind of a big deal for a little newbie blogger like me! I’m ashamed to admit it reminds me a little of that feeling I had in junior high when one of popular cheerleader girls told me in front of all her friends that she liked my brown leather six hole Dr. Marten’s. They like me! They like me!
I’ve had lots of good feedback about the recipe, and I’ve made it a few more times myself just to make sure it really is that good. Gotta say, I really love it.
I needed to bring something to my monthly mom’s group last week, and so I decided to merge the lemon coffee cake recipe with a blueberry muffin. I do that a lot with recipes. My brain is always thinking of all the different possible variations, especially when I’m trying to fall asleep and I’m a little bit hungry!
My boys always hope I’ll bring home the extras when I bring food to my mom’s group, and since these were totally gone, I had to make some more when we got home. I made a half recipe and used my mini muffin tin, which makes 24 little muffins. My boys ate all of them that same day. And then told me they really don’t care for blueberries. Could’ve fooled me!
What I love about this cake batter is that it really is so lightly lemony, and not too sweet. The streusel topping is where you get some sweetness from, which balances it all very nicely. And of course I love using Greek yogurt in my baked goods. Happy Monday friends!
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1 1/2 cups sugar
- 2 eggs
- 1 cup plain Greek yogurt
- zest of one lemon
- 2 tablespoons fresh lemon juice
- 2 cups fresh blueberries
- 5 tablespoons cold cubed butter
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- Preheat oven to 425 degrees.
- Prepare a muffin tin with paper liners.
- In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of an electric mixer, blend sugar, oil, and eggs on medium speed until smooth.
- Add Greek yogurt, lemon zest, and lemon juice and blend until well combined.
- Gradually add flour mixture on low speed, and mix until flour is incorporated.
- Fold in the blueberries gently.
- Scoop the batter into each muffin cup, filling them almost full.
- Top each muffin cup with about 1-2 tablespoons of the streusel topping.
- Bake for 3 minutes, and then reduce heat to 350 degrees and bake for 22-23 more minutes. They will be just starting to turn golden brown on top.
- Remove the muffins from the tins and allow to cool.
- Repeat with the remaining batter.
- To make the crumb topping, pour the flour, sugar and cold cubed butter into a medium bowl, and using a pastry cutter or two forks, cut the butter into the flour and sugar until you are have pea sized crumbs of flour coated butter.