Blueberry Coffee Cake with Lemon Glaze

A blueberry coffee cake with lemon glaze is perfect for breakfast, afternoon snacks, dessert, or maybe even gifting—if you can find someone that you like enough. Seriously, this tenderly moist, blueberry and lemon-forward bundt cake will have you going back for more.

Blueberry coffee cake on a cooling rack with a spoon drizzling icing over it.Adapted from Cynthia Graubart | Blueberry Love | Storey Publishing, 2021

Prized for their taste and nutrition, blueberries are a favorite for eating by the handful and as an ingredient in cooking and baking. This bundt cake is full of those beautiful berries with a lemony highlight and a sweet glaze.–Cynthia Graubart

Blueberry Coffee Cake with Lemon Glaze

Blueberry coffee cake on a cooling rack with a spoon drizzling icing over it.
Blueberries and lemon take center stage, while the sour cream makes a moistly tender coffee cake. Appropriate for any occasion, this glorious, dense, and delicious Bundt cake serves a crowd.
Cynthia Graubart

Prep 40 mins
Cook 1 hr
Total 3 hrs 40 mins
12 servings
374 kcal
5 from 1 vote
Print RecipeBuy the Blueberry Love cookbook

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  • 10- to 12-cup Bundt pan


For the cake

  • Baking spray or oil for the pan
  • 2 1/2 cups all-purpose flour plus more for dusting the pan
  • 1 cup granulated sugar
  • Zest of 2 lemons (about 1 tablespoon) preferably organic
  • 1 cup firmly packed light or dark brown sugar
  • 2 sticks (8 oz) unsalted butter softened to room temperature
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup sour cream preferably full-fat
  • 2 cups (11 oz) fresh or frozen blueberries*

For the glaze

  • 1 1/2 cups confectioners’ sugar plus more if needed
  • 1/4 cup fresh lemon juice
  • Water optional


Make the cake

  • Set an oven rack at the lowest level of the oven. Preheat the oven to 350°F (180°C). Spray or coat the inside of a 10- to 12-cup Bundt pan with oil and dust with flour.
  • In a large, deep bowl, use your fingers to rub the granulated sugar and lemon zest together until thoroughly combined. Whisk in the brown sugar.
  • Add the butter and use an electric hand mixer to beat until light in color and fluffy, 3 to 4 minutes. Beat in the eggs one at time, beating after each addition until incorporated. Mix in the vanilla.
  • In a small bowl, whisk together the flour, baking powder, and salt until thoroughly combined, at least 30 seconds.
  • Add the flour mixture to the butter mixture in thirds, alternating with half the sour cream, beating until combined and scraping the bottom of the bowl between each addition. Gently fold in the blueberries.
  • Spread the batter in the prepared pan. Tap the pan on the counter once or twice to remove any air bubbles. Move the pan to a baking sheet and place in the oven.
  • Bake until the cake is golden brown on top, begins to pull away a bit from the sides of the pan, and a toothpick inserted in the center comes out clean (avoiding a blueberry), 60 to 70 minutes. Let cool on a wire rack for 1 hour.
  • Invert the cake out of the pan and onto the rack to finish cooling for at least 1 hour more. The cake can be frozen and glazed after thawing. To freeze the cake, wrap the unglazed cake well and store in the freezer for up to 3 months. Glaze at serving time.

Make the glaze

  • In a medium bowl, stir together the confectioners’ sugar and lemon juice. If the glaze is too thick, add a little water until the desired consistency is achieved. Alternatively, if the glaze is too thin, add a little more confectioners’ sugar.
  • Place some paper towel or a baking sheet under the cake to catch any drips. Drizzle the glaze over the cooled cake, move to a serving platter, slice, and enjoy.
Print RecipeBuy the Blueberry Love cookbook

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*How Do I Keep Blueberries Suspended in Cake Batter?

First, it depends on the blueberries you use—we've heard that frozen blueberries are less likely to sink than fresh. Just make sure to stir them in straight from the freezer, otherwise, they'll lose a lot of moisture and dye the cake blue. If you go with fresh berries, just hold back 2 tablespoons of flour from the batter and add it to your 2 cups of berries. Make sure all those berries are coated with flour and then dump the whole thing into your batter and fold gently. The coating of flour adds enough friction to the smooth blueberries, keeping them from sinking too much.

Show Nutrition

Serving: 1servingCalories: 374kcal (19%)Carbohydrates: 76g (25%)Protein: 6g (12%)Fat: 6g (9%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 72mg (24%)Sodium: 310mg (13%)Potassium: 139mg (4%)Fiber: 2g (8%)Sugar: 54g (60%)Vitamin A: 235IU (5%)Vitamin C: 6mg (7%)Calcium: 92mg (9%)Iron: 2mg (11%)

Recipe Testers' Reviews

This blueberry coffee cake with lemon glaze is heavenly. I had all of the ingredients on hand and it was easy to put together. The note to rub the lemon zest and sugar together with my fingertips is genius. It infused the cake with a lovely lemon flavor throughout. The lemon glaze has just the right amount of lemon juice to perfectly accompany the lemon in the cake. The only change I would make is to allow the cake to cool a little longer so the glaze doesn't run off so much. I let it cool for an additional 30 minutes after the initial hour once removed from the oven, but I think a full hour would have been best.

This blueberry coffee cake with lemon glaze is a moist and flavorful cake--"lemon-forward" as the recipe states. The directions were easy, and it's similar to other recipes I've re-created, including a lemon quick bread from an old Terence Janerico cookbook dealing with breakfasts and brunches.

While still somewhat warm, I had a generous slice of this delicious cake with a cup of coffee. A delicious treat!

Originally published July 03, 2021


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  1. 5 stars
    I absolutely love the combination of blueberries and lemon and this Bundt cake does justice to that marriage of flavors! The cake is so moist and tender; rubbing the zest into the sugar bumps up the lemony goodness. I added a soaking syrup consisting of 1/4 cup sugar melted into 1/4 cup lemon juice, poking holes in the warm cake and pouring carefully while still warm in the pan to really take it over the top with lemon flavor. This recipe is a keeper!

    1. Carolyn, we didn’t test it in a 9-by 13-inch pan, so we can’t say how long it would take. Definitely less than the time specified in the recipe. I’d start checking it around 40 minutes.

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