Lemon Blueberry Cream Cheese Coffee Cake

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• 1½ cups all-purpose flour (195g)
  Ingredient note

  Source: 1½ cups all-purpose flour (195g)
• ¾ cup packed brown sugar (143g)
  Ingredient note

  Source: ¾ cup packed brown sugar (143g)
• ½ cup + ¼ cup unsalted butter (melted)
  Ingredient note

  Source: ½ cup unsalted butter (melted); Source: ¼ cup unsalted butter (melted)
• 1 teaspoon vanilla
  Ingredient note

  Source: 1 teaspoon vanilla
• 1 cup granulated sugar (200g)
  Ingredient note

  Source: 1 cup granulated sugar (200g)
• ¼ cup oil
  Ingredient note

  Source: ¼ cup oil
• 1 cup plain yogurt or sour cream
  Ingredient note

  Source: 1 cup plain yogurt or sour cream
• 2 each large eggs, (room temperature)
  Ingredient note

  Source: 2 large eggs, (room temperature)
• 2 each lemons (zested and juiced)
  Ingredient note

  Source: 2 lemons (zested and juiced)
• 1 teaspoon vanilla extract
  Ingredient note

  Source: 1 teaspoon vanilla extract
• 2 cups all-purpose flour (260g)
  Ingredient note

  Source: 2 cups all-purpose flour (260g)
• 1 teaspoon baking powder
  Ingredient note

  Source: 1 teaspoon baking powder
• ½ teaspoon baking soda
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  Source: ½ teaspoon baking soda
• ½ teaspoon salt
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  Source: ½ teaspoon salt
• 2 cups fresh blueberries
  Ingredient note

  Source: 2 cups fresh blueberries
• 1 package cream cheese (8oz or 250g)
  Ingredient note

  Source: 1 package cream cheese (8oz or 250g)
• ¼ cup granulated sugar (50g)
  Ingredient note

  Source: ¼ cup granulated sugar (50g)
• 1 each large egg, (room temperature)
  Ingredient note

  Source: 1 large egg, (room temperature)
• 1 each lemon (zest only)
  Ingredient note

  Source: Zest from 1 lemon
• ¾ cup powdered sugar (83g)
  Ingredient note

  Source: ¾ cup powdered sugar (83g)
• 1 tablespoon lemon juice
  Ingredient note

  Source: 1 tablespoon lemon juice

1. Preheat the oven to 350°F. Line a 9-10″ springform pan with parchment paper (do this by pinching the parchment between the bottom and the sides of the pan) and spray with nonstick spray.
2. In a medium bowl, combine the flour, brown sugar, butter, and vanilla, until crumbly. Set aside.
3. In a large bowl, whisk together the sugar, butter, and oil for 2 to 3 minutes. Add the yogurt, eggs, ¼ cup of the lemon juice, 2 tablespoons of the lemon zest and vanilla, and whisk until combined.
4. Add the flour, baking powder, baking soda, and salt and stir until just combined. Stir in the blueberries and set aside.
5. In a small bowl, beat the cream cheese, sugar, egg, and lemon zest with an electric mixer until smooth.
6. Spread ½ of the cake batter into the bottom of the prepared pan.
7. Spread the cream cheese filling in the center, leaving a ½″ border on the outside of the pan.
8. Top with the remaining ½ of the cake batter and spread to cover as much of the cream cheese as possible. Sprinkle the crumb topping over top.
9. Bake for 60 to 70 minutes, or until the center is set and does not jiggle when moved. (This can take up to 80 minutes, depending on your oven and pan size.) If the top is browning too quickly, you can cover with foil to prevent further browning. Remove and allow to cool in the pan for 20 minutes before removing the sides and cooling to room temperature.
10. In a small bowl, whisk together the sugar and lemon juice.
11. Drizzle the glaze over the cooled cake and serve.