The Lemon Blueberry Coffee Cake with Lemon Glaze Recipe is a bright, buttery delight that balances tangy citrus notes with bursts of juicy blueberries, all wrapped up in a tender, crumbly texture. This cake feels like a warm hug on a plate, perfect for sharing with friends over morning coffee or as a sweet afternoon pick-me-up. The zingy lemon glaze adds just the right amount of sweetness and shimmer, making every bite feel special and fresh.
Ingredients You’ll Need
Getting this cake right is all about simple, everyday ingredients that come together to create something truly magical. Each component plays a crucial role, from the soft butter that brings richness to the fluffy crumb, to the fresh blueberries that add juicy pops of color and flavor.
- Granulated sugar: Provides sweetness and helps achieve a tender crumb.
- All-purpose flour: The backbone of the cake, creating structure and softness.
- Butter (both melted and softened): Adds richness and moisture, ensuring the cake is delectably tender.
- Baking powder: Essential for the rise and light texture of the cake.
- Salt: Balances sweetness and enhances flavor.
- Eggs: Bind the ingredients and contribute to the cake’s fluffy texture.
- Vanilla extract: Adds a warm, comforting depth to the flavor.
- Whole milk: Keeps the batter moist and smooth.
- Lemon zest: Infuses bright citrus aroma and flavor throughout the cake.
- Blueberries (fresh or frozen): Bring juicy bursts of tart sweetness and gorgeous pops of color.
- Powdered sugar and lemon juice: Combined to create a light, tangy lemon glaze that finishes the cake beautifully.
How to Make Lemon Blueberry Coffee Cake with Lemon Glaze Recipe
Step 1: Prepare Your Pan and Crumb Topping
Begin by preheating your oven to 350ºF and greasing a 9-inch springform pan with non-stick spray and a light flour dusting. In a small bowl, mix granulated sugar, flour, and melted butter with a fork until the mixture looks sandy with some small clumps. This crumbly topping will add a delicious crunch and buttery finish to your cake.
Step 2: Mix the Dry Ingredients
In another bowl, whisk together the all-purpose flour, baking powder, and salt. Setting this aside ensures your leavening and seasoning are evenly distributed for a perfectly risen, flavorful cake.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This step traps air into the batter, helping your cake achieve that tender, melt-in-your-mouth texture we all crave.
Step 4: Add Wet Ingredients and Lemon Zest
Into the fluffy butter and sugar, beat in the eggs one at a time, followed by the vanilla extract and whole milk. Stir in the lemon zest to infuse the batter with bright citrus aroma that will shine throughout every bite.
Step 5: Combine Dry Ingredients and Fold in Blueberries
Gradually add the dry flour mixture into the wet ingredients, mixing just until combined to avoid overworking the batter. Gently fold in the blueberries, being careful not to crush them, so they stay plump and juicy inside the cake.
Step 6: Bake with the Crumb Topping
Pour your batter evenly into the prepared pan and sprinkle the crumb topping all over. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. An instant-read thermometer should register about 210°F at the cake’s center, ensuring it’s perfectly cooked through but still moist.
Step 7: Whisk Together the Lemon Glaze
While your cake cools slightly, mix the powdered sugar with lemon juice until you have a thin, pourable glaze. This bright lemon coating will elevate your cake’s flavor and add a shiny, inviting finish.
Step 8: Cool and Glaze the Cake
Allow the cake to rest for 10 minutes in the pan before running a knife around the sides to loosen it and remove the springform ring. Drizzle your freshly made lemon glaze over the warm cake. Although it’s tempting to dig in right away, letting the cake cool completely will help it slice beautifully—unless you’re like me and love it warm and gooey!
How to Serve Lemon Blueberry Coffee Cake with Lemon Glaze Recipe
Garnishes
A sprinkle of fresh lemon zest or a few extra fresh blueberries on top can add an eye-catching pop of color and a little extra zing that will delight everyone at the table. For a decadent touch, a dusting of powdered sugar right before serving looks lovely and adds a hint of sweetness.
Side Dishes
This coffee cake pairs wonderfully with a simple cup of freshly brewed coffee or a hot cup of tea to complement its bright citrus notes. For a brunch spread, consider serving it alongside creamy yogurt or fresh fruit salad to balance the sweetness and add freshness.
Creative Ways to Present
Try cutting the cake into small, bite-sized squares for an elegant party platter, or serve slices with a dollop of whipped cream dotted with fresh blueberries for an extra layer of indulgence. Placing it on a rustic wooden board with scattered edible flowers creates a charming, inviting presentation perfect for sharing.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemon Blueberry Coffee Cake with Lemon Glaze Recipe in an airtight container at room temperature for up to two days to preserve its moistness. For longer freshness, refrigerate the cake, making sure it’s tightly wrapped to prevent it from drying out.
Freezing
If you want to save some for later treats, freeze the fully cooled cake wrapped securely in plastic wrap and then foil for up to two months. Thaw it overnight in the refrigerator and bring to room temperature before serving to enjoy that fresh-baked flavor.
Reheating
To bring back that freshly baked warmth, reheat individual slices in the microwave for about 15-20 seconds or warm the entire cake gently in a low oven. Be careful not to overheat to maintain the tender crumb and keep the glaze slightly intact.
FAQs
Can I use frozen blueberries for this Lemon Blueberry Coffee Cake with Lemon Glaze Recipe?
Absolutely! Frozen blueberries work beautifully in this recipe. Just make sure you fold them gently into the batter while still frozen to prevent the color from bleeding too much and keep those gorgeous blueberry bursts intact.
What can I substitute for whole milk?
You can use any milk you prefer, such as 2% or even a plant-based milk like almond or oat milk, though it might slightly change the cake’s richness and texture. Just keep it at the same quantity for best results.
Is the crumb topping necessary?
While optional, the crumb topping provides a wonderful texture contrast and buttery crunch that elevates the cake from simple to spectacular. It also adds a pretty golden finish that makes every slice irresistible.
Can this cake be made gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free flour blend designed for baking, you can make this cake gluten-free. Just be sure the blend contains xanthan gum or a similar binder to keep the texture just right.
How tart is the lemon glaze?
The lemon glaze is delicately tart with a sweet balance from the powdered sugar. It’s bright enough to enhance the lemon flavor without overpowering the cake, making each bite vibrant and fresh.
Final Thoughts
If you’ve been looking for a lovely, crowd-pleasing dessert that brightens any table, the Lemon Blueberry Coffee Cake with Lemon Glaze Recipe is an absolute must-try. It combines classic flavors with a perfect balance of sweet, tart, and buttery goodness that’s sure to bring smiles and requests for seconds. Trust me, once you make it, it will quickly become a beloved favorite in your baking repertoire.
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Lemon Blueberry Coffee Cake with Lemon Glaze Recipe
- Prep Time: 20 minutes
- Cook Time: 45-55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Lemon Blueberry Coffee Cake is a delightful, moist dessert bursting with fresh blueberries and a bright lemon flavor. Topped with a buttery crumb topping and finished with a tangy lemon glaze, it’s perfect for breakfast, brunch, or a sweet afternoon treat.
Ingredients
Crumb Topping
- 1/2 cup granulated sugar (99 grams)
- 1/4 cup all-purpose flour (35 grams)
- 3 tablespoons butter, melted
Cake Batter
- 2 cups all-purpose flour (284 grams)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened (1 stick)
- 1 cup granulated sugar (198 grams)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk (4 ounces)
- 1 tablespoon lemon zest
- 2 cups blueberries (fresh or frozen)
Lemon Glaze
- 1 cup powdered sugar (60 grams)
- 1–2 tablespoons lemon juice
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350ºF (175ºC). Spray a 9-inch springform pan with non-stick cooking spray and dust it with flour to prevent sticking.
- Make Crumb Topping: In a small bowl, mix together the granulated sugar, flour, and melted butter with a fork until the mixture becomes sandy and starts to form small clumps. Set aside.
- Combine Dry Ingredients: In another small bowl, whisk together the flour, baking powder, and salt. Set aside.
- Prepare Cake Batter: In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, then mix in the vanilla extract and milk. Stir in the lemon zest. Gradually add the dry flour mixture and mix just until combined. Gently fold in the blueberries, ensuring they are evenly distributed.
- Assemble and Add Topping: Spread the cake batter evenly into the prepared springform pan. Evenly sprinkle the crumb topping over the batter.
- Bake the Cake: Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean and the internal temperature reaches 210ºF (99ºC) using an instant-read thermometer.
- Prepare Lemon Glaze: While the cake is baking, whisk together the powdered sugar and lemon juice to create a thin glaze.
- Cool and Glaze: Let the cake cool for 10 minutes in the pan. Then, run a knife around the edges to loosen and remove the springform ring. Drizzle the lemon glaze over the warm cake. Allow the cake to cool completely before serving for clean slices, or enjoy warm if preferred.
Notes
- Fresh or frozen blueberries can be used interchangeably; if using frozen, do not thaw before adding to batter.
- Ensure not to overmix the batter after adding blueberries to prevent them from breaking and discoloring the batter.
- You can adjust the quantity of lemon juice in the glaze to achieve your preferred level of tartness.
- Use an instant-read thermometer to check doneness accurately; the center should reach 210ºF for a perfectly baked cake.
- The cake tastes great served warm, but it cuts better once cooled completely.
