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With Salt and Wit

Laugh Often. Eat Well.

9 April 12, 2016 Breads

Lightend Up Lemon Berry Cream Cheese Coffee Cake

This Lemon Berry Cream Cheese Coffee Cake is the answer to your brunch prayers! A lightened up coffee cake that is bursting with spring flavors, filled with a creamy cream cheese swirl and a thick crumb layer!

This Lemon Berry Cream Cheese Coffee Cake is the answer to your brunch prayers! A lightened up coffee cake that is bursting with spring flavors, filled with a creamy cream cheese swirl and a thick crumb layer!
This Lemon Berry Cream Cheese Coffee Cake is the answer to your brunch prayers! A lightened up coffee cake that is bursting with spring flavors, filled with a creamy cream cheese swirl and a thick crumb layer!

This Lemon Berry Cream Cheese Coffee Cake is the answer to your brunch prayers! A lightened up coffee cake that is bursting with spring flavors, filled with a creamy cream cheese swirl and a thick crumb layer!

This lemon train. I can’t get off of it!

Spring is here and I believe I have gone through 5 pounds of raspberries and strawberries in the past week, along with a CostCo size bag of lemons!

This Lemon Berry Cream Cheese Coffee Cake is the answer to your brunch prayers! A lightened up coffee cake that is bursting with spring flavors, filled with a creamy cream cheese swirl and a thick crumb layer!

All these lemons remind me of my obsession with Chick Fil A’s lemonade during my first trimester. Not much sounded good during those days, so when you find something you can stomach, you go all in. Hence the daily craving and the drive thru peeps knowing me by name. That is definitely something I never saw coming.

This Lemon Berry Cream Cheese Coffee Cake is the answer to your brunch prayers! A lightened up coffee cake that is bursting with spring flavors, filled with a creamy cream cheese swirl and a thick crumb layer!

When I was little, lemonade was a summertime perk. From those lemonade bars that I chased down the ice cream truck for to my Grandma’s homemade lemonade. Perfectly tart with a touch of sweetness. Just how I take mine these days. Some things never change.

That goes for both the lemonade and the ice cream truck…

This Lemon Berry Cream Cheese Coffee Cake is the answer to your brunch prayers! A lightened up coffee cake that is bursting with spring flavors, filled with a creamy cream cheese swirl and a thick crumb layer!

With Mother’s Day around the corner, it’s another reason to whip up a plethora of brunch treats and pop some bubbly! But I won’t be whipping up anything. That’s for the hubs to do…I will get kicking my feet up and enjoying my said day!

But this coffee cake is a synch to make. Even a caveman could do it. Well, probably not but you get the point. The cake is lightened up with white whole wheat flour, sprinkled with a good dose of lemon zest then layered with a silky cream cheese layer. Oh man. Doesn’t cream cheese make everything better? I agree.

This Lemon Berry Cream Cheese Coffee Cake is the answer to your brunch prayers! A lightened up coffee cake that is bursting with spring flavors, filled with a creamy cream cheese swirl and a thick crumb layer!

The cream cheese layer is sweetened with a touch of International Delight Vanilla creamer. It provides that silkiness and a hint of vanilla without weighing down the mixture.

This Lemon Berry Cream Cheese Coffee Cake is the answer to your brunch prayers! A lightened up coffee cake that is bursting with spring flavors, filled with a creamy cream cheese swirl and a thick crumb layer!

Fresh raspberries are added in the middle and then the best part comes in. The crumb layer! I did not skimp here. We are talking a mile-high crumb layer to ensure every bite comes with that crumbly, sweet, buttery mixture.

Holiday celebrations such as Mother’s Day remind me of the simple joys in day to day notions. We slow down, spend time with the ones we love and thank them for all they do. My mom is my best friend and has shown me what it means to be a terrific role model, as mother and a wife.

With brunch so easy, all that is left to do is pop that cork and dig in!

This Lemon Berry Cream Cheese Coffee Cake is the answer to your brunch prayers! A lightened up coffee cake that is bursting with spring flavors, filled with a creamy cream cheese swirl and a thick crumb layer!

Make sure to sign up for International Delight Newsletter and don’t forget to visit International Delight on Facebook, Instagram and Twitter to not miss any promotions, sweepstakes and coupons! And hungry for more International Delight recipes? Visit them on Pinterest!

Tools I used to make this recipe:

  • Springform pan
  • Stand Mixer
  • Mixing Bowls
  • White Whole Wheat Flour


Lightend Up Lemon Berry Cream Cheese Coffee Cake

This Lemon Berry Cream Cheese Coffee Cake is the answer to your brunch prayers! A lightened up coffee cake that is bursting with spring flavors, filled with a creamy cream cheese swirl and a thick crumb layer!

20 minPrep Time

1 hr, 30 Cook Time

1 hr, 50 Total Time

Yields 10

Author:

Megan

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Ingredients

  • Filling:
  • 1 package (8oz each) low-fat cream cheese, softened
  • 1/4 cup Truvia
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup raspberries
  • Crumb Topping:
  • 1/3 cup butter, melted
  • 1 1/4 cups white whole wheat flour
  • 1/2 cup packed Truvia brown sugar baking blend
  • Cake:
  • 1/4 cup melted butter
  • 1/4 cup unsweetened applesauce
  • 1/2 cup baking stevia
  • 2 large eggs
  • 1/2 teaspoon almond extract
  • 1 cup vanilla greek yogurt
  • Juice and zest from one lemon
  • 2 cups white whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt

Instructions

  1. Preheat oven to 350 degrees F. Line a 9-10" Springform pan (mine is 9.5") with parchment paper (you can do this by laying it on the base and closing the sides around it with the paper sticking out the bottom), and spray with non-stick spray. Set aside.
  2. Filling:
  3. Combine the cream cheese, sugar, egg and extract in a small bowl. Whisk with an electric mixer until smooth. Set aside.
  4. Crumb Topping:
  5. In a small bowl, combine the melted butter, flour and sugar. Set aside.
  6. Cake:
  7. In a large bowl or bowl of a stand mixer, whisk together butter, applesauce, sugar, eggs, almond extract, yogurt, lemon juice and zest until smooth.
  8. Slowly add the flour, baking powder, baking soda and salt and mix just until combined.
  9. Spread 2/3 of the batter into the bottom of the prepared pan.
  10. Add the cream cheese filling and spread out evenly but refrain from touching the edges. Top with the raspberries.
  11. Top with remaining batter.
  12. Top with all of the crumb topping, spreading out evenly.
  13. Bake at 350 degrees F for 80-90 minutes, or until center is set and does not jiggle when moved. It's a very moist cake, so don't worry about baking so long.

Notes

*Recipe modified from The Recipe Rebel .

7.8.1.2
343
https://withsaltandwit.com/lightend-lemon-berry-cream-cheese-coffee-cake/

Hungry for more brunch treats?

This Caramel Macchiato Coffee Cake is a family favorite, revamped! Tender, cinnamon loaded and perfectly sweet thanks to a secret ingredient!

Caramel Macchiato Coffee Cake

Dark Hot Chocolate French Toast is a breakfast that combines two breakfast favorites! Rich, chocolately french toast that is perfect topped with marshmallows for a delicious start to any day!

Dark Hot Chocolate French Toast

Who wouldn't want dessert for breakfast with these Girl Scout Cookie inspired donuts?! Mini Baked Samoa Donuts with a 5 Minute Caramel sauce are a whipped together in a single bowl, full of chocolate, a tender vanilla donut and topped with toasted coconut and a healthy caramel sauce!

Mini Baked Samoa Donuts with 5 Minute Salted Caramel Sauce

If you make this recipe, make sure to snap a photo and hashtag it #WITHSALTANDWIT. I’d love to see what you are cooking up in your kitchen!

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

9

Categories: Breads Tags: Berries, breakfast, brunch, coffee cake, holiday, lemon, raspberries, Spring, vegetarian

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Reader Interactions

Comments

  1. Hillary says

    April 12, 2016 at 9:18 am

    I'm not seeing the recipe link for this, sorry I'm slow this morning;)
    Reply
    • Meg says

      April 12, 2016 at 12:49 pm

      I just added it! Sorry about that...brain fart in adding it yesterday ;)
      Reply
  2. Danielle - The Creative Bite says

    April 12, 2016 at 9:19 am

    This looks like the absolute perfect dish for Mother's Day!
    Reply
    • Meg says

      April 12, 2016 at 12:49 pm

      I agree! Thanks Danielle!
      Reply
  3. Katerina @ Diethood says

    April 12, 2016 at 9:36 am

    WHOA! If there was ever a cake that called my name, this is IT!! Beautiful!!!
    Reply
    • Meg says

      April 12, 2016 at 12:50 pm

      Why thank you Katerina!
      Reply
  4. Jocelyn (Grandbaby cakes) says

    April 12, 2016 at 9:44 am

    Seriously gorgeous!
    Reply
    • Meg says

      April 12, 2016 at 12:50 pm

      Thanks so much Jocelyn!
      Reply
  5. Bintu | Recipes from a Pantry says

    April 12, 2016 at 10:01 am

    I now know EXACTLY what I'm going to be doing with the leftover raspberries I have in the freezer!
    Reply
    • Meg says

      April 12, 2016 at 12:50 pm

      Oh yes! I want to join!
      Reply
  6. Roxana says

    April 12, 2016 at 11:41 am

    I love the thick crumb on top of this cheesecake! Very decadent and perfect for Mothers Day!
    Reply
    • Meg says

      April 12, 2016 at 12:50 pm

      Thanks Roxana!
      Reply
  7. Diane Flessner says

    April 12, 2016 at 12:40 pm

    I been trying to get the recipe for the Lemon Rasberry Crumb Cheesecake. Can you help me?
    Reply
    • Meg says

      April 12, 2016 at 12:49 pm

      I just added it! Sorry about that...brain fart in adding it yesterday ;)
      Reply
  8. Megan {Country Cleaver} says

    April 12, 2016 at 10:10 pm

    Coffee cake is a brunch staple at our house! I will need to try this one next!
    Reply
    • Meg says

      April 13, 2016 at 7:32 am

      I agree! And I hope you do...Thank Megan!
      Reply
  9. Kimberly @ The Daring Gourmet says

    April 12, 2016 at 11:39 pm

    This looks absolutely perfect, love it!
    Reply
    • Meg says

      April 13, 2016 at 7:31 am

      Thank you so much Kimberly!
      Reply
  10. serene @ House of Yumm says

    April 13, 2016 at 8:50 pm

    This is beautiful!!! Loving all those flavors too!
    Reply
    • Meg says

      April 14, 2016 at 7:10 am

      Thanks so much Serne!
      Reply
  11. Thalia @ butter and brioche says

    April 14, 2016 at 1:30 am

    Such a unique idea to make a little cream cheese base. Looks divine!
    Reply
    • Meg says

      April 14, 2016 at 7:09 am

      Why thank you Thalia!
      Reply
  12. Kathryn @ Family Food on the Table says

    April 15, 2016 at 3:25 pm

    This is definitely so perfect for spring! That crumb layer is calling my name - so thick and so inviting! And of course I love that it's lightened up and uses whole wheat flour - totally my style!
    Reply
    • Meg says

      April 17, 2016 at 7:34 am

      I will gladly share with ya ;) Thanks Kathryn!
      Reply

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Hi There!

I'm Megan! A wife, mama and have a serious love of nutritious, time-saving meals with a knack for meal prep hacks. I crave simple, wholesome and balanced meals with a bit of humor on the side! Welcome to my kitchen. Read More…

Interested in easy recipes with meal prep tips?

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All Images and content are © With Salt and Wit. Please do not republish without prior consent. If you wish to share a recipe, please simply rewrite the directions, in your own words, with your own photos, and link back to the specific post to provide credit. If you have any questions or wish to republish anything, please contact me: megan {at} withsaltandwit {dot} com

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