Martha Stewart Blueberry Lemon Coffee Cake

This Martha Stewart Blueberry Lemon Coffee Cake is a buttery and zesty recipe, which includes fresh blueberries and lemon glaze. It’s a classic, foolproof recipe, perfect for brunch or dessert, serving 12.

Martha Stewart Blueberry Lemon 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 1/2 tablespoons freshly grated lemon zest (from 4 lemons)
• 2 1/2 tablespoons freshly squeezed lemon juice (from 2 lemons)
• 3 cups plus 1 tablespoon all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 1 cup buttermilk
• 1 1/2 cups fresh blueberries (9 oz)

For the Glaze:

• 1/2 cup confectioners’ sugar
• 1/2 cup freshly squeezed lemon juice (from 4 lemons)
• 2 teaspoons freshly grated lemon zest (from 1 lemon)

How To Make Martha Stewart Blueberry Lemon Coffee Cake

1. Preheat and prepare pan: Preheat oven to 325°F with rack in center. Spray a 10-inch (14-cup) Bundt pan generously with nonstick spray.
2. Cream butter and sugar: In a stand mixer with paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes.
3. Add eggs and lemon: Add eggs one at a time, beating well after each. Stir in lemon zest and lemon juice.
4. Combine dry ingredients: In a separate bowl, whisk together 3 cups flour, baking soda, and salt.
5. Mix batter: Add flour mixture to the butter mixture in 3 parts, alternating with buttermilk and beginning and ending with flour.
6. Fold in blueberries: Toss blueberries with remaining 1 tablespoon flour. Gently fold them into the batter.
7. Bake the cake: Pour batter into the prepared Bundt pan, smooth the top, and bake for about 1 hour and 15 minutes, or until a skewer inserted in the center comes out clean and the cake pulls from the sides.
8. Cool and glaze: Let cake cool in the pan on a wire rack for 45 minutes. Meanwhile, whisk together the glaze ingredients until smooth.
9. Finish the cake: Invert cake onto a wire rack. Poke the surface all over with a skewer, then brush with lemon glaze. Let cool completely before serving.

Recipe Tips

• How to avoid sticking: Make sure to spray every crevice of the Bundt pan generously with nonstick spray.
• Can I use frozen blueberries? Yes, rinse, dry, and toss with flour before folding in.
• Best way to get lemon flavor: Use both fresh zest and juice for bold citrus notes.
• Why poke holes for the glaze? It helps the glaze soak in and flavor the cake deeply.
• Storage tip: Wrap tightly in plastic once cooled—it stays moist for up to 2 days.

What To Serve With Blueberry Lemon Coffee Cake

Serve this bright, citrusy cake with:

• Vanilla Greek yogurt or whipped cream
• Fresh berries on the side
• A cup of black tea or light roast coffee
• Lemon sorbet for a refreshing finish

How To Store Blueberry Lemon Coffee Cake

Room Temperature: Wrap tightly in plastic and store for up to 2 days.

Refrigerate: Store in an airtight container for up to 5 days.

Freeze: Wrap slices or the whole cake in plastic and foil; freeze for up to 2 months. Thaw overnight in the fridge.

Blueberry Lemon Coffee Cake Nutrition Facts

• Calories: ~390 per serving
• Fat: 18g
• Carbohydrates: 54g
• Protein: 5g
• Sugar: 34g
• Fiber: 1g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use yogurt instead of buttermilk?
Yes, plain Greek yogurt or sour cream can be used as a substitute.

What if I don’t have a Bundt pan?
Use two 9-inch round pans or a 9×13-inch baking dish; adjust bake time as needed.

How do I keep blueberries from sinking?
Toss them with flour before folding into the batter.

Can I make this ahead?
Yes, it can be baked and glazed a day in advance.

Try More Recipes:

• Martha Stewart Blueberry Lemon Bundt Cake
• Martha Stewart Blueberry Lemon Cake
• Martha Stewart Blueberry Crumb Cake