Best 11 Glazed Lemon Blueberry Coffee Cake Recipes

LEMON BLUEBERRY COFFEE CAKE

Steps:

• In a bowl, combine the egg, sugar, lemon zest and milk; mix well. Stir in the biscuit mix just until moistened. Fold in blueberries. Pour into a greased 9-in. round baking pan., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. cool for 10 minutes before removing from pan to a wire rack. , Combine the confectioners' sugar and lemon juice until smooth; drizzle over warm cake. Cut into wedges.

GLAZED LEMON BLUEBERRY COFFEE CAKE

Steps:

• Preheat oven to 325 degrees with rack in center of oven. Generously spray a nonstick 10-inch (14-cup) Bundt pan with nonstick cooking spray; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition, and scraping down sides of bowl. Stir in lemon zest and juice.
• Whisk together 3 cups flour, baking soda, and salt in a medium bowl. Add flour mixture to the butter mixture in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Toss blueberries with remaining tablespoon flour to coat. Gently fold blueberries into batter.
• Transfer batter to prepared pan, smoothing top with a rubber spatula. Bake until a tester or wooden skewer inserted into the center comes out clean, and the cake has begun to pull away from the sides of the pan, about 1 1/4 hours. Transfer pan to a wire rack to cool for 45 minutes.
• Meanwhile, prepare glaze. In a small bowl, whisk together sugar, lemon juice, and zest until smooth; set aside.
• Invert the cake onto a rack. Prick the surface all over with a wooden skewer. Brush the glaze over the surface of the cake and let cool completely. Store wrapped well in plastic wrap for up to 2 days at room temperature.

LEMON BLUEBERRY COFFEE CAKE

Steps:

• Preheat oven to 350º. Spray a 9-inch springform pan with non-stick cooking spray with flour.
• Prepare crumb topping and set aside.
• In a small bowl, whisk together flour, baking powder and salt and set aside.
• In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla and milk. Mix in lemon zest. Add flour mixture and mix just until combine. Stir in blueberries.
• Spread batter evenly into prepared pan. Sprinkle with crumb topping.
• Bake at 350º for 45 minutes or until a toothpick inserted into the center comes out clean. About 210 degrees with an instant read thermometer.
• Cool 10 minutes, then run a knife around the edge and remove ring. Drizzle icing on cake. Cool completely before serving. (Unless you're like us and would rather eat it hot even though the cake doesn't cut as well.)

GLAZED LEMON BLUEBERRY COFFEE CAKE RECIPE - (4.4/5)

Steps:

• Preheat oven to 325 degrees with rack in center of oven. Generously spray a nonstick 10-inch (14-cup) Bundt pan with nonstick cooking spray; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition, and scraping down sides of bowl. Stir in lemon zest and juice. Whisk together 3 cups flour, baking soda, and salt in a medium bowl. Add flour mixture to the butter mixture in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Toss blueberries with remaining tablespoon flour to coat. Gently fold blueberries into batter. Transfer batter to prepared pan, smoothing top with a rubber spatula. Bake until a tester or wooden skewer inserted into the center comes out clean, and the cake has begun to pull away from the sides of the pan, about 1 1/4 hours. Transfer pan to a wire rack to cool for 45 minutes. Meanwhile, prepare glaze. In a small bowl, whisk together sugar, lemon juice, and zest until smooth; set aside. Invert the cake onto a rack. Prick the surface all over with a wooden skewer. Brush the glaze over the surface of the cake and let cool completely. Store wrapped well in plastic wrap for up to 2 days at room temperature.

LEMON-GLAZED RASPBERRY COFFEE CAKE

Steps:

• Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the raspberries on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
• When the cake is cool, whisk together the confectioners' sugar and lemon juice and zest in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

GLAZED BLUEBERRY LEMON COFFEE CAKE

Steps:

• preheat oven to 180c fan (355f)
• grease and line an 11 x 21 cm loaf tin (4 x 8 1/2 inch)
• place the butter, sugar, lemon zest, 1 tablespoon of the lemon juice, and vanilla in a bowl.
• use an electric hand mixer or mixmaster beat on high speed for 3-4 minutes until light and creamy, then lower the speed to medium
• add eggs in small additions, scraping down the sides of the bowl frequently
• Note: the mixture may split a little, but don't worry it'll come back together
• toss 150 gm / 5 /1/4 oz of blueberries with the reserved tablespoon of flour and set them aside - see note
• mix the remaining flour, salt, and almonds in three additions to the creamed mixture
• finally, fold in the floured blueberries along with the tossing flour (the last 50 gm / 1 3/4 oz of blueberries gets added later) - see notes
• spoon into the loaf tin and spread until evenly distributed
• tap loaf tin 3 or 4 times on the kitchen bench (this is to level the mixture and get rid of any air pockets)
• bake cake for 15 minutes then remove the tin from the oven and sprinkle the reserved 50 gm / 1 3/4 oz of the blueberries evenly over the top of the cake - see note
• return cake to oven for another 15 minutes then remove from oven and cover loosely with tin foil then return to the oven for a further 25-30 minutes
• test by inserting a skewer into the middle: it's ready if it comes out clean ( our cake was ready at the 25 minute mark )
• remove foil and allow to cool for 10 minutes then remove cake from the tin and place on a wire rack to cool completely
• using a spoon drizzle the glaze over the cake - tilt the rack to allow glaze to drizzle down the sides of the cake (see video)
• store in an airtight container at room temperature for 3 days
• enjoy!
• put the sifted icing sugar in a bowl and add the remaining 1 tablespoon of lemon juice then whisk till smooth - see note below

GLAZED LEMON CURD-FILLED COFFEE CAKE

Steps:

• Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the lemon curd on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
• When the cake is cool, whisk together the confectioners' sugar and lemon juice in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

BLUEBERRY COFFEE CAKE WITH VANILLA GLAZE

Steps:

• Grease and lightly flour a 10-inch tube pan.
• In a bowl, sift together the flour, baking powder, and salt; set aside.
• In a large mixing bowl, beat together the oil, sugar, and eggs, using an electric mixer on medium speed, for about 3 minutes or until light and thick.
• Add the dry ingredients in three parts, alternating with the milk and vanilla, beating after each addition until smooth.
• Fold in the blueberries.
• Pour batter into the prepared tube pan.
• Bake in a 325 degree oven for 60-70 minutes or until pick comes out clean.
• Let cake cool in the pan for 1 hour.
• Remove from the pan and cool completely on a wire rack.
• To make the glaze: In the top of a double boiler, over barely simmering water, combine the sugar, cream, and vanilla.
• Stir mixture for about 2 minutes or until well blended.
• Pour into a glass measuring cup and cover until ready to use.
• When the cake is completely cooled--drizzle glaze over cake.
• Let glaze set for 1 hour before slicing and serving the cake.

LEMON BLUEBERRY COFFEE CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease an 8½ x 4½-inch (20 cm x 11 cm) loaf pan with nonstick spray. Line the pan with a piece of parchment paper so there's overhang on both of the long sides.
• Make the streusel topping: In a medium bowl, combine the granulated and brown sugars, flour, and butter. Mix together with a fork or with your fingers until crumbly and the butter is broken down into pea-sized pieces, being careful not to overmix. Set aside.
• Make the coffee cake: Add the blueberries to a medium bowl and toss with 1 tablespoon of flour. This will prevent the blueberries from sinking to the bottom of the pan while baking. Set aside.
• In a large bowl, whisk together the remaining 1½ cups (155 G) flour, the baking powder, and salt.
• In a separate large bowl, cream the butter and granulated sugar with an electric hand mixer on medium speed until pale and fluffy, about 4 minutes. Add the eggs, 1 at a time, making sure the first egg is fully incorporated before adding the next. Mix in the vanilla, lemon juice and zest, and milk until fully combined.
• Add the dry ingredients to the wet ingredients and mix on low speed until fully combined. Add the blueberries to the batter and carefully fold with a rubber spatula to incorporate.
• Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the streusel topping evenly over the top.
• Bake the coffee cake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
• While the cake bakes, make the lemon glaze: In a medium bowl, whisk together the powdered sugar, lemon zest, lemon juice, and 1 tablespoon of milk until the sugar is dissolved. Add more milk, 1 tablespoon at a time, until the glaze reaches your desired consistency.
• Let the cake cool in the pan for 10-15 minutes, then use the parchment sling to remove the cake from the pan. Drizzle the cake with the glaze before slicing with a serrated knife and serving.
• Enjoy!

GLAZED LEMON-BLUEBERRY LOAF

Steps:

• Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray.
• In medium bowl, beat butter and granulated sugar with electric mixer on medium speed until smooth. Beat in eggs, vanilla, sour cream, lemon peel and juice. Stir in flour, baking soda and baking powder.
• Fold in 3/4 cup of the blueberries. Spoon batter into pan. Sprinkle remaining 1/4 cup blueberries on top.
• Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
• In small bowl, mix glaze ingredients until smooth. Drizzle glaze over loaf. Let stand until set before slicing.

LEMON-BLUEBERRY BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Pat blueberries dry and place into a plastic bag. Toss with 1 1/2 teaspoons flour until all berries are dusted. Set aside.
• Combine 2 1/2 cups flour, almond flour, baking powder, and salt in a medium bowl; stir with a fork until well blended.
• Combine sugar and butter in the bowl of a stand mixer. Cream together on high speed until light and fluffy, about 4 minutes. Reduce speed to low; add eggs, 1 at a time, beating after each addition and scraping the bowl as needed.
• Mix in about 1/3 of the flour mixture, followed by 1/2 of the buttermilk, beating after each addition. Repeat, ending with the final 1/3 of the flour mixture. Add lemon curd, lemon zest, and vanilla extract; beat until just combined. Turn off the mixer and fold in blueberries.
• Pour batter into the prepared pan, cleaning the mixer bowl and beater with a scraper. Tap the tube pan lightly to remove any pockets of air.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 55 to 65 minutes. Allow the cake to cool completely in the pan on a wire rack, about 30 minutes. Turn out onto a decorative plate.
• Stir powdered sugar, lemon juice, lemon zest, and salt together in a microwave-safe glass bowl for the glaze. Place butter on top of the glaze and microwave until the mixture bubbles and the butter is melted, about 1 minute. Whisk until smooth. Allow glaze to cool for about 15 minutes; pour over cake. Garnish with blueberries, if desired.