Baking and Cooking for Kids

Easy Raspberry Lemon Cream Cheese Coffee Cake

April 1, 2025

Try this delicious recipe for raspberry lemon cream cheese coffee cake. A wonderful breakfast and fun project for cooking with kids.

Updated May 2025

We love the combination of raspberries, lemon zest, and cream cheese. It’s an unbeatable combo and it all comes together in this simple coffee cake.

This raspberry lemon cream cheese coffee cake is the kind of thing that works pretty much any time of day—breakfast, snack time, or as a little something sweet after dinner. It’s soft, just the right amount of sweet, and has that fresh pop of raspberry and lemon we can’t get enough of.

We started with a recipe from Pinch of Yum, one of our favorite cooking blogs, and made a few changes to suit what we were craving. We swapped out the jam for fresh raspberries and added some lemon to brighten it all up. A few tweaks later, we landed on this version—and we’re really happy with how it turned out.

Raspberry Lemon Cream Cheese Coffee Cake

Here’s the printable version of the recipe if you’d like to save it or keep it handy in the kitchen. It’s a cozy, easy bake that feels just right for sharing. We hope you love it as much as we do!

Printable Coffee Cake Recipe

Raspberry Lemon Cream Cheese Coffee Cake

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Author: Jean Van’t Hul
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

Print Recipe

Description

Fresh and flavorful coffee cake, filled with raspberry goodness and rich cream cheese. Adapted from Pinch of Yum’s Raspberry Cream Cheese Coffee Cake.

Ingredients

Scale

For Coffee Cake:

2 1/4 cups white wheat flour
3/4 cup sugar
Zest from 2 lemons
3/4 cup butter
½ cup ground or finely chopped almonds (optional)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup plain yogurt
1 egg
1 – 1 ½ cups fresh or frozen raspberries

Cream Cheese Filling:

8 ounces softened cream cheese
1/4 cup sugar
Juice of 1 lemon
1 egg

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Instructions

Preheat the oven to 350 degrees. Grease and flour a 10 inch springform pan.
Mix flour, sugar, lemon zest in a food processor. Add butter, cut into ½ inch pieces, to the flour. Pulse until the butter / flour mixture is crumbly.
Reserve 1 cup of the crumbs for topping. Add ground almonds to topping crumbs (optional).
Dump remaining crumbs into a large bowl and add baking powder, baking soda, salt, yogurt, and 1 egg. Mix until mostly smooth. Gently stir in raspberries. Use spatula or hands to spread batter over bottom of springform pan.
Beat softened cream cheese, 1/4 cup sugar, 1 egg, and lemon juice until smooth. Pour over the batter in the pan. Sprinkle reserved crumbs on top.
Bake for 1 hour. Test doneness by inserting a toothpick.
Let cool completely.

finished coffee cake — Photo by Jean Van’t Hul

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