Best Lemon Blueberry Coffee Cake Recipes

GLAZED LEMON BLUEBERRY COFFEE CAKE

Steps:

• Preheat oven to 325 degrees with rack in center of oven. Generously spray a nonstick 10-inch (14-cup) Bundt pan with nonstick cooking spray; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition, and scraping down sides of bowl. Stir in lemon zest and juice.
• Whisk together 3 cups flour, baking soda, and salt in a medium bowl. Add flour mixture to the butter mixture in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Toss blueberries with remaining tablespoon flour to coat. Gently fold blueberries into batter.
• Transfer batter to prepared pan, smoothing top with a rubber spatula. Bake until a tester or wooden skewer inserted into the center comes out clean, and the cake has begun to pull away from the sides of the pan, about 1 1/4 hours. Transfer pan to a wire rack to cool for 45 minutes.
• Meanwhile, prepare glaze. In a small bowl, whisk together sugar, lemon juice, and zest until smooth; set aside.
• Invert the cake onto a rack. Prick the surface all over with a wooden skewer. Brush the glaze over the surface of the cake and let cool completely. Store wrapped well in plastic wrap for up to 2 days at room temperature.

LEMON BLUEBERRY COFFEE CAKE

Steps:

• In a bowl, combine the egg, sugar, lemon zest and milk; mix well. Stir in the biscuit mix just until moistened. Fold in blueberries. Pour into a greased 9-in. round baking pan., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. cool for 10 minutes before removing from pan to a wire rack. , Combine the confectioners' sugar and lemon juice until smooth; drizzle over warm cake. Cut into wedges.

BLUEBERRY STREUSEL COFFEE CAKE W/ LEMON GLAZE

Steps:

• 1. Preheat oven to 350'. Grease and flour a 9 inch bundt pan or spray with bakers secret.
• 2. In small bowl, stir together brown sugar, cinnamon and pecans. Set aside
• 3. In large bowl, cream together the butter and sugar until light and fluffy.
• 4. Beat in the eggs, one at a time.
• 5. Stir in sour cream and vanilla
• 6. Combine flour, baking powder and salt; stir into batterjust until blended. Don't over mix.
• 7. Fold in blueberries.
• 8. Spoon half of the batter into bundt pan. Sprinkle half of the stresuel over batter. Spoon remaing batter on top . Sprinkle remaining streusel over batter and lighlty pat down.
• 9. Bake for 55 to 60 minutes or until knife inserted comes out clean. Cool pan on wire rack.
• 10. Invert onto a serving dish
• 11. Whisk confectioner sugar, lemon extract and water to glaze consistancy. Drizzle over cake.

LEMON BLUEBERRY COFFEE CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease an 8½ x 4½-inch (20 cm x 11 cm) loaf pan with nonstick spray. Line the pan with a piece of parchment paper so there's overhang on both of the long sides.
• Make the streusel topping: In a medium bowl, combine the granulated and brown sugars, flour, and butter. Mix together with a fork or with your fingers until crumbly and the butter is broken down into pea-sized pieces, being careful not to overmix. Set aside.
• Make the coffee cake: Add the blueberries to a medium bowl and toss with 1 tablespoon of flour. This will prevent the blueberries from sinking to the bottom of the pan while baking. Set aside.
• In a large bowl, whisk together the remaining 1½ cups (155 G) flour, the baking powder, and salt.
• In a separate large bowl, cream the butter and granulated sugar with an electric hand mixer on medium speed until pale and fluffy, about 4 minutes. Add the eggs, 1 at a time, making sure the first egg is fully incorporated before adding the next. Mix in the vanilla, lemon juice and zest, and milk until fully combined.
• Add the dry ingredients to the wet ingredients and mix on low speed until fully combined. Add the blueberries to the batter and carefully fold with a rubber spatula to incorporate.
• Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the streusel topping evenly over the top.
• Bake the coffee cake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
• While the cake bakes, make the lemon glaze: In a medium bowl, whisk together the powdered sugar, lemon zest, lemon juice, and 1 tablespoon of milk until the sugar is dissolved. Add more milk, 1 tablespoon at a time, until the glaze reaches your desired consistency.
• Let the cake cool in the pan for 10-15 minutes, then use the parchment sling to remove the cake from the pan. Drizzle the cake with the glaze before slicing with a serrated knife and serving.
• Enjoy!

LUSCIOUS LEMON-BLUEBERRY COFFEE CAKE

Steps:

• Heat oven to 375°F. Spray or grease 9-inch springform pan or 9-inch square pan.
• In medium bowl, stir together flour, sugar, baking powder, soda and salt. In large bowl, beat yogurt, oil, lemon peel, lemon juice and egg with whisk. Stir flour mixture into yogurt mixture just until blended. Fold in blueberries. Spread batter in pan. Sprinkle with almonds.
• Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove side of springform pan.
• In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm cake.

BLUEBERRY-LEMON STREUSEL COFFEE CAKE

Steps:

• Streusel: In bowl, stir together sugar, four and cinnamon; cut in butter until crumbly. Set aside. Cake: In large mixing bowl, cream butter; add sugar and beat until light and fluffy. Beat in eggs, one at a time. Blend in vanilla. Stir together flour, baking powder, baking soda and salt; using wooden spoon, stir into creamed mixture alternately with sour cream. Stir in lemon rind. Spread half of the batter in greased and floured 9-inch springform pan. Sprinkle with half of the streusel and half of the blueberries. Spread remaining batter over top. Sprinkle with remaining blueberries, then remaining streusel. Bake in 350oF (189oC) oven for about 1 hour and 15 minutes or until tester inserted in centre comes out clean. Let cool in pan for 10 minutes. Remove side of pan and serve warm.

LOW-FAT LEMON-OAT BLUEBERRY COFFEE CAKE

Steps:

• Heat oven to 375°F. Use ungreased nonstick round pan, 9x1 1/2 inches, or spray bottom only of pan (without nonstick finish) with cooking spray.
• Drain blueberries; rinse and set aside. Stir muffin mix, water, oil, eggs and lemon peel in medium bowl just until moistened. Gently stir blueberries and 1/4 cup oats into batter. Pour into pan. Sprinkle with 1/4 cup oats and the sugar; press lightly.
• Bake 30 to 35 minutes or until light golden brown and toothpick inserted in center comes out clean.

BLUEBERRY COFFEE CAKE WITH LEMON ICING

Steps:

• Beat together eggs, oil and sugar. Stir in salt, baking powder and flour, but do not overmix!
• Pour 1/2 the mixture into a well greased and floured loaf pan.
• Spread blueberry jam (or any other type of jam. I've also used baby food and cranberry sauce for this) over batter.
• Top with remaining batter, and bake at 350°F until a toothpick can be inserted and withdrawn cleanly.
• Allow to rest for 5 minutes; meanwhile:.
• Mix powdered sugar and lemon juice and beat until smooth.
• Remove cake from pan, and pour icing over to top.
• Enjoy!

LEMON BLUEBERRY COFFEE CAKE

Steps:

• Combine the egg, sugar, lemon peel and milk; mix well.
• Sir in the biscuit mix just until moistened.
• Fold in blueberries.
• Pour into a greased 9-in round baking pan.
• Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pan to a wire rack.
• Combine the confectioners' sugar and lemon juice until smooth; drizzle over the warm cake.
• Cut into wedges to serve.

GLAZED LEMON BLUEBERRY COFFEE CAKE RECIPE - (4.4/5)

Steps:

• Preheat oven to 325 degrees with rack in center of oven. Generously spray a nonstick 10-inch (14-cup) Bundt pan with nonstick cooking spray; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition, and scraping down sides of bowl. Stir in lemon zest and juice. Whisk together 3 cups flour, baking soda, and salt in a medium bowl. Add flour mixture to the butter mixture in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Toss blueberries with remaining tablespoon flour to coat. Gently fold blueberries into batter. Transfer batter to prepared pan, smoothing top with a rubber spatula. Bake until a tester or wooden skewer inserted into the center comes out clean, and the cake has begun to pull away from the sides of the pan, about 1 1/4 hours. Transfer pan to a wire rack to cool for 45 minutes. Meanwhile, prepare glaze. In a small bowl, whisk together sugar, lemon juice, and zest until smooth; set aside. Invert the cake onto a rack. Prick the surface all over with a wooden skewer. Brush the glaze over the surface of the cake and let cool completely. Store wrapped well in plastic wrap for up to 2 days at room temperature.

BLUEBERRY-LEMON COFFEE CAKE

Steps:

• Heat oven to 400°F. Grease 9-inch round cake pan. In medium bowl, beat egg slightly. Stir in 2 cups Bisquick mix, the granulated sugar, milk and lemon peel until blended.
• In small bowl, toss blueberries and 1/4 cup Bisquick mix. Gently stir into batter. Spread in pan.
• Bake 20 to 25 minutes or until golden brown. Cool 10 minutes.
• In small bowl, mix powdered sugar and lemon juice until smooth. Drizzle over coffee cake. Serve warm.

LEMON BLUEBERRY COFFEE CAKE W-M

Steps:

• CAKE:.
• Preheat oven to 350°.
• Spray bottom of 9-inch springform pan with nonstick cooking spray; set aside.
• In medium bowl, combine flour, baking powder, baking soda and salt.
• In large mixing bowl, with electric mixer, beat butter and granulated sugar until light and fluffy.
• Beat in egg and vanilla, then yogurt and lemon peel just until blended.
• Stir in flour mixture just until blended. Reserve 1 cup batter; set aside.
• Spread remaining batter in prepared pan.
• Gently stir blueberries into reserved batter then spread over batter in prepared pan.
• Bake 40 minutes or until golden brown and center springs back when touched.
• On wire rack, cool 5 minutes.
• Remove from pan and cool completely.
• GLAZE:.
• Meanwhile for glaze, blend confectioners sugar, lemon juice and butter.
• Drizzle glaze over cooled cake.

BLUEBERRY LEMON COFFEE CAKE

Steps:

• Butter a 9X13 pan. Preheat oven to 350. In a bowl whisk together the flour, the baking powder, and a pinch of salt and in another bowl stir together the sour cream and the baking soda. In a large bowl cream together the butter and 1 cup of the granulated sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla and lemon zest. Stir in the flour mixture alternately with the sour cream mixture and stir the batter until it is combined well. Pour the batter into a buttered 9 X 13 cake pan. Sprinkle blackberries evenly on top. In a small bowl stir together melted butter, flour and sugar until it is sort of dough like and stuck together. Crumble topping mixture all over cake Bake the cake in the middle of a preheated 350°F. oven for 35 to 45 minutes, or until a tester comes out clean. Transfer it to a rack, and let it cool. Serve warm or room temperature. (This is best the day of baking.)