Lemon Blueberry Coffee Cake

  • This Lemon Blueberry Coffee Cake is simple yet impressive.  It’s loaded with sweet blueberries and zesty lemon that will awaken your taste buds!  Serve it with your morning coffee or for a brunch and I’m sure everyone will be delighted!

    I know lemon is more of a spring time thing but I couldn’t resist.  I had some extra blueberries that needed used and I thought I would bake a cake with them instead of giving them to my kids with their breakfast.  I made the healthier decision, I know!

    This Lemon Blueberry Coffee Cake is simple yet impressive and bursting with sweet blueberries! | Countryside Cravings

    I figured adding blueberries to a coffee cake would make it super healthy since they are packed with antioxidants.  Am I right?!?! 😉

     

    This Lemon Blueberry Coffee Cake is simple yet impressive and bursting with sweet blueberries! | Countryside Cravings

    So anyway, when I think of blueberry I think of lemon.  I don’t know why, I just do.  It brings out the blueberry flavor even more and adds some zestyness.

    Just a side note- as with all bundt cakes be sure to let this have plenty of time to cool in the pan or the blueberries will stick and it won’t come out looking pretty.

    Lemon Blueberry Coffee Cake
    Prep Time
    15 mins
    Cook Time
    45 mins
    Total Time
    1 hr
     
    This Lemon Blueberry Coffee Cake is simple yet impressive and bursting with sweet blueberries!
    Course: Breakfast, Dessert
    Servings: 12
    Author: Countryside Cravings
    Ingredients
    • Cake
    • 2 3/4 cups all purpose flour
    • 1 cup sugar
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 1/4 cups buttermilk
    • 1 cup butter melted
    • 3 large eggs
    • 2 teaspoons vanilla
    • Zest and juice of one lemon
    • 2 1/2 cups fresh blueberries
    • Glaze
    • 1 cup powdered sugar
    • 1-2 tablespoons milk
    Instructions
    1. Preheat oven to 350 degrees F. Grease and flour a bundt pan, set aside.
    2. In a large bowl combine the flour, sugar, baking powder, baking soda and salt, set aside.
    3. In a medium bowl combine the buttermilk, butter, eggs, vanilla, zest and lemon juice. Pour into the dry ingredients and stir until combined. Gently stir in 2 cups of the blueberries.
    4. Pour batter into prepared pan and sprinkle with remaining blueberries. Bake for 45 minutes or until a toothpick inserted into center comes out clean. Allow cake to cool for at least 20-30 minutes before dumping out. DO NOT try to do this sooner or the cake will stick!
    5. Once the cake has cooled completely drizzle with the powdered sugar glaze. You can sprinkle with some sliced almonds before drizzle dries if you desire.

     

    This Lemon Blueberry Coffee Cake is simple yet impressive and bursting with sweet blueberries! | Countryside Cravings

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