Lemon Blueberry Cream Cheese Coffee Cake

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 78.

	this recipe	typical
fat	49%	63%
total sugar	105%	109%
brown sugar share of total sugar	30%	42%
egg	33%	30%
leavener	1%	2%
salt	1%	1%
liquid	51%	69%
acid	3%	0%
flour strength	1.0	1.0

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

195 g	1 1/2 cups all-purpose flour ((195g))
143 g	3/4 cup packed brown sugar ((143g))
114 g	1/2 cup unsalted butter (melted)
4 g	1 teaspoon vanilla
200 g	1 cup granulated sugar ((200g))
57 g	1/4 cup unsalted butter (melted)
54 g	1/4 cup oil
230 g	1 cup plain yogurt or sour cream
100 g	2 large eggs, (room temperature)
	2 lemons ((zested and juiced))
4 g	1 teaspoon vanilla extract
260 g	2 cups all-purpose flour ((260g))
4 g	1 teaspoon baking powder
2 g	1/2 teaspoon baking soda
3 g	1/2 teaspoon salt
	2 cups fresh blueberries
250 g	1 package cream cheese ((8oz or 250g))
50 g	1/4 cup granulated sugar ((50g))
50 g	1 large egg, (room temperature)
	Zest from 1 lemon
83 g	3/4 cup powdered sugar ((83g))
15 g	1 tablespoon lemon juice

Method: 11 steps, published by www.thereciperebel.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This recipe was real a banger lol, due to my lack of patience I did of course try a piece while it was still hot out of the oven, and at that point I did think it was a little questionable with the warm cream cheese and blueberries that were too hot to allow t” — a cook, 5.0★

“Looks delicious. I don't have a springform pan. What other dish/pan could I use?” — a cook, 5.0★