Lemon Cream Cheese Coffee Cake

question in this house. We vote YES on a glaze every time. This glaze recipe is simple only milk and confectioners sugar. You could add vanilla or even lemon extract for a fun twist! The most important part is consistency. I prefer a glaze that is loose enough to pour but thick enough to hold its shape on the cake. If your glaze is too thin it will almost disappear into the cake. If it is too thick it will land in a blob and I kid you not I might fight you for that piece. 
Start with the basic recipe and tweak as needed. You can always add more confectioners sugar if it is too thin or more milk if it is too thick.
How do You Make a Crumble Topping?
This couldnt be easier but adds something amazing to any coffee cake! Grab these ingredients
butterfloursugar
The butter should be cold and cut into small cubes. Add all ingredients to a bowl and using a fork or your hands I prefer hands and often let the kids help out with this step and combine all ingredients making sure the butter is broken down and no larger than a pea when you are done. Thats it!
Can This Lemon Coffee Cake be Made Ahead of Time?
Yes you can make this cake ahead of time. It tastes delicious fresh out of the oven but even better on the next day after it has been warmed slightly. Store it covered at room temperature or in a cold place if its a hot day. It will keep fresh for 23 days probably even longer but its always gone before I could test it.
Can I Add Blueberries to This Coffee Cake?
Yes absolutely. I have also made this cake with raspberries and it was delicious too. I would use 1 to 1 12 cups of fresh blueberries and fold them into the batter last.
Lemon Cream Cheese Coffee Cake
PREP TIME15MINUTES MINS
COOK TIME40MINUTES MINS
COOLING TIME10MINUTES MINS
A refreshing and delicious way to start the day!
Ingredients
Crumble
½ cup 113g butter cold and cubed¾ cup allpurpose flour⅓ cup confectioners sugar
Cream Cheese Filling
8 ounces cream cheese room temperature½ cup 100g granulated sugar
Lemon Coffee Cake
2 cups 250g allpurpose flour½ teaspoon kosher salt2 teaspoons baking powder½ cup 113g butter room temperature2 tablespoons lemon zest¾ cup granulated sugar2 eggs room temperature2 teaspoons vanilla extract½ cup milk I prefer whole⅓ cup freshly squeezed lemon juice
Glaze
1 cup 125g confectioners sugar12 tablespoons