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.
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
- 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.
*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.
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