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!
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.
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…
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.
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.
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!
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Tools I used to make this recipe:
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
Save RecipeIngredients
- 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
- 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.
- Filling:
- Combine the cream cheese, sugar, egg and extract in a small bowl. Whisk with an electric mixer until smooth. Set aside.
- Crumb Topping:
- In a small bowl, combine the melted butter, flour and sugar. Set aside.
- Cake:
- 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.
- Slowly add the flour, baking powder, baking soda and salt and mix just until combined.
- Spread 2/3 of the batter into the bottom of the prepared pan.
- Add the cream cheese filling and spread out evenly but refrain from touching the edges. Top with the raspberries.
- Top with remaining batter.
- Top with all of the crumb topping, spreading out evenly.
- 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 .
Hungry for more brunch treats?
Dark Hot Chocolate French Toast
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.
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