Blueberry Coffee Cake with Lemon Icing
Brighten your morning or elevate your dessert table with this irresistible Blueberry Coffee Cake with Lemon Icing—a truly delightful blend of flavors and textures. Bursting with sweet, juicy fresh blueberries folded into a soft, tender cake, this recipe is perfectly balanced by a zesty, tangy lemon icing that adds just the right amount of citrusy zing. With a prep time of just 20 minutes and a bake time of under an hour, this coffee cake is as easy to make as it is to enjoy. Perfect for brunch gatherings, afternoon tea, or a cozy treat, this moist cake combines the warmth of vanilla with the vibrant freshness of blueberries and lemons for a crowd-pleasing masterpiece. Its golden-brown crust and drizzle of lemon icing make it as stunning visually as it is delicious. Treat yourself to this ultimate combination of fruit-forward sweetness and citrusy brightness!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, melted and cooled
- 1 cup whole milk
- 2 units large eggs
- 2 teaspoons vanilla extract
- 1.5 cups fresh blueberries
- 1 cup powdered sugar
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, and salt until well combined.
In a separate bowl, whisk together the melted butter, milk, eggs, and vanilla extract until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Do not overmix.
Fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and spread it evenly.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
While the cake cools, prepare the lemon icing. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
Once the cake has cooled completely, drizzle the lemon icing over the top of the cake using a spoon or piping bag.
Slice and serve the Blueberry Coffee Cake with Lemon Icing. Enjoy!
Nutrition Facts
Calories |
514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 8.7 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 292 mg | 13% | |
| Total Carbohydrate | 88.4 g | 32% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 57.4 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 59 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 137 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
