This Glazed Lemon Blueberry Coffee Cake is a moist and zesty recipe, which is made with fresh blueberries and buttermilk. It’s the perfect brunch cake, ready in about 2 hours and 30 minutes, plus cooling time.
Glazed Lemon Blueberry Coffee Cake Ingredients
For the Cake
- Nonstick cooking spray
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 ½ tablespoons freshly grated lemon zest (from 4 large lemons)
- 2 ½ tablespoons freshly squeezed lemon juice (from 2 lemons)
- 3 cups plus 1 tablespoon all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon coarse salt
- 1 cup buttermilk
- 1 ½ cups fresh blueberries (9 ounces)
For the Glaze
- ½ cup confectioners’ sugar
- ½ cup freshly squeezed lemon juice (from 4 lemons)
- 2 teaspoons freshly grated lemon zest (from 1 lemon)
How To Make Glazed Lemon Blueberry Coffee Cake
- Prep the oven and pan: Preheat the oven to 325°F with a rack in the center. Generously spray a 10-inch (14-cup) Bundt pan with nonstick cooking spray.
- Cream the butter and sugar: In the bowl of an electric mixer, cream the butter and sugar on medium speed for about 3 minutes, until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest and juice.
- Combine the batter: In a separate medium bowl, whisk together 3 cups of the flour, the baking soda, and salt. On low speed, add the flour mixture to the butter mixture in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients.
- Add blueberries and bake: In a small bowl, toss the blueberries with the remaining 1 tablespoon of flour. Gently fold the coated blueberries into the batter. Transfer the batter to the prepared pan and smooth the top. Bake for about 1 hour and 15 minutes, until a wooden skewer inserted into the center comes out clean.
- Cool the cake: Let the cake cool in the pan on a wire rack for 45 minutes.
- Make the glaze: While the cake cools, whisk together the confectioners’ sugar, lemon juice, and zest in a small bowl until smooth.
- Glaze and serve: Invert the warm cake onto the wire rack. Use a wooden skewer to prick the surface all over, then brush the glaze all over the cake. Let it cool completely before serving.
Recipe Tips
- How to get a super moist cake? The combination of buttermilk and the creaming method is key. Beating the butter and sugar for the full 3 minutes incorporates air, and the buttermilk adds moisture and a tender crumb.
- How do I prevent my blueberries from sinking? Tossing the fresh blueberries in a tablespoon of flour before gently folding them into the batter is a crucial step. This light coating helps to suspend the berries within the batter, preventing them all from sinking to the bottom of the pan.
- Can I use a different pan? Yes. If you don’t have a Bundt pan, you can use two 9×5-inch loaf pans or a 9×13-inch baking dish. You will need to reduce the baking time, so start checking for doneness after about 45-50 minutes.
- Can I use frozen blueberries? You can, but it’s best to add them to the batter while still frozen. Do not thaw them first, as this will cause their color to bleed into the batter.
What To Serve With Lemon Blueberry Coffee Cake
This delicious cake is a perfect treat on its own for breakfast, brunch, or an afternoon snack.
- A cup of hot coffee or a latte
- A pot of hot or iced tea
- A dollop of plain Greek yogurt or crème fraîche
How To Store Lemon Blueberry Coffee Cake
- Room Temperature: Store the completely cooled cake, well-wrapped in plastic wrap, at room temperature for up to 2 days.
- Freeze: For longer storage, wrap the cooled cake tightly in plastic wrap, then in a layer of foil or a large freezer bag. It can be frozen for up to 3 months.
Lemon Blueberry Coffee Cake Nutrition Facts
- Serving Size: 1 slice
- Calories: 450 kcal
- Fat: 22g
- Carbohydrates: 60g
- Protein: 6g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Sticking is a common issue with Bundt pans. The key to prevention is to be very thorough when greasing the pan. Use a nonstick cooking spray that contains flour, or generously grease the pan with softened butter and then dust it with flour, making sure to get into every single crevice.
Yes, you can use a regular hand-held electric mixer for this recipe. It will work perfectly well for creaming the butter and sugar and mixing the batter.
You can make a quick buttermilk substitute. For 1 cup of buttermilk, place 1 tablespoon of lemon juice or white vinegar in a measuring cup and add enough regular milk to reach the 1-cup line. Let it sit for 5-10 minutes to curdle slightly before using.
Try More Recipes:
- No-Bake Blueberry Cheesecake for a Crowd Recipe
- Cucumber Blueberry Smoothie Recipe
- Blueberry Scones Recipe
Glazed Lemon Blueberry Coffee Cake Recipe
Description
A moist, buttery, and tender coffee cake bursting with fresh blueberries and a bright lemon flavor, all finished with a zesty lemon glaze.
Ingredients
Instructions
- Preheat oven to 325°F. Generously grease a 10-inch Bundt pan.
- Cream the butter and sugar for 3 minutes until light and fluffy. Beat in the eggs one at a time, then the lemon zest and juice.
- In a separate bowl, whisk 3 cups of flour with the baking soda and salt.
- On low speed, alternately add the flour mixture and the buttermilk to the butter mixture until just combined.
- Toss the blueberries in the remaining 1 tbsp of flour, then gently fold them into the batter.
- Pour the batter into the prepared pan and bake for about 1 hour and 15 minutes, until a tester comes out clean.
- Cool in the pan for 45 minutes. While it cools, whisk all the glaze ingredients together.
- Invert the warm cake onto a wire rack, prick the surface all over, and brush with the glaze. Cool completely.
Notes
- Using room temperature ingredients for the cake batter is crucial for a light and even texture.
- Do not overmix the batter once the flour is added; this is key to a tender cake.
- The lemon glaze soaks into the warm cake, making it extra moist and flavorful.
- This is a perfect make-ahead cake for a brunch or special breakfast.