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!

Nutriscore Rating: 49/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan or line it with parchment paper.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, and salt until well combined.

Step 3

In a separate bowl, whisk together the melted butter, milk, eggs, and vanilla extract until smooth.

Step 4

Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Do not overmix.

Step 5

Fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.

Step 6

Pour the batter into the prepared baking pan and spread it evenly.

Step 7

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 8

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.

Step 9

While the cake cools, prepare the lemon icing. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.

Step 10

Once the cake has cooled completely, drizzle the lemon icing over the top of the cake using a spoon or piping bag.

Step 11

Slice and serve the Blueberry Coffee Cake with Lemon Icing. Enjoy!

Nutrition Facts

Serving size	(1456.9g)

Amount per serving	% Daily Value*
Calories	4007.3

Total Fat 117.6g	0%
Saturated Fat 68.9g	0%
Polyunsaturated Fat 0.3g
Cholesterol 659.6mg	0%
Sodium 2356.8mg	0%
Total Carbohydrate 699.7g	0%
Dietary Fiber 14.0g	0%
Total Sugars 451.2g
Protein 53.7g	0%

Vitamin D 187.4IU	0%
Calcium 527.6mg	0%
Iron 17.3mg	0%
Potassium 1212.2mg	0%

*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.

Source of Calories

Fat: 26.0%

Protein: 5.3%

Carbs: 68.7%