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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
Dessert
American
12 servings
374 kcal

Equipment

  • 10- to 12-cup Bundt pan

Ingredients 

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

Directions 

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.

Notes

*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.