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Lemon Blueberry Coffee Cake

Total Time

Prep: 15 min. Bake: 25 min. + cooling

Makes

8 servings

Baking mix makes this lemon blueberry coffee cake extra quick to make. Fresh blueberries, lemon peel and a quick glaze really perk up the flavor. —Nancy Brown, Dahinda, Illinois
Lemon Blueberry Coffee Cake Recipe photo by Taste of Home

Ingredients

  • 1 large egg, room temperature, lightly beaten
  • 1/3 cup sugar
  • 1 teaspoon grated lemon zest
  • 2/3 cup 2% milk
  • 2-1/4 cups biscuit/baking mix
  • 1 cup fresh or frozen blueberries
  • 3/4 cup confectioners' sugar
  • 4 teaspoons lemon juice

Directions

  1. Preheat oven to 350°. In a large bowl, combine egg, sugar, lemon zest and milk; mix well. Stir in biscuit mix just until moistened. Fold in blueberries. Pour into a greased 9-in. round baking pan.
  2. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pan to a wire rack.
  3. Combine confectioners' sugar and lemon juice until smooth; drizzle over warm cake. Garnish with additional blueberries. Cut into wedges.
Lemon Blueberry Coffee Cake Tips

Can you make a streusel topping for lemon blueberry coffee cake?

Yes! You can make a simple crumble mixture of sugar, flour and cold butter. Use a coffee cake recipe like this one for reference. Because the glaze holds a lot of the tangy lemony goodness, you might want to include some lemon zest in your streusel to amp up the lemon flavor.

Should you let frozen blueberries thaw before folding them into the batter?

The trick with frozen berries is to keep them from tinting your entire batter blue. The best way to do so is to rinse the berries with cold water 2-3 times, until the water runs clear. Pat dry before gently folding them into your batter, just until combined—if you see blue streaks starting to form, stop.

How do you store lemon blueberry coffee cake?

You can store this glazed coffee cake like you would a frosted cake, in a cake keeper or airtight container at room temperature for 4-5 days. If you’ve cut a slice, press plastic wrap against the cut surface to keep it from drying out. You can also freeze it, whole or in pieces, for about 3 months. Just let it thaw at room temperature before serving.

Hazel Wheaton, Taste of Home Book Editor

Nutrition Facts

1 piece: 234 calories, 4g fat (1g saturated fat), 25mg cholesterol, 343mg sodium, 47g carbohydrate (24g sugars, 0 fiber), 4g protein.

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