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Blueberry Lemon Coffee Cake Recipe

Leisurely brunches are hands-down my favorite weekend indulgence this time of year. With summer offering a wide variety of fresh seasonal ingredients, it’s easy to take advantage of making healthy recipes.

Pick up some fresh blueberries to use in this tangy blueberry lemon coffee cake - and don’t be surprised when guests go back for a second slice!


For the Cake:

3 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup lemon juice

1 teaspoon vanilla extract

1/2 cup buttermilk

16 tablespoons (2 sticks) unsalted butter, room temperature

2 cups sugar

2 teaspoons grated lemon zest

4 large eggs, at room temperature

2-3 cups blueberries

For the Glaze:

2 cups confectioners’ sugar

1 tablespoon buttermilk

3 tablespoons lemon juice


Preheat oven to 350 degrees. Grease a 12-cup bundt pan with melted butter, add a few tablespoons of flour and rotate pan to evenly coat, tapping out excess.

Sift 3 cups flour with baking powder and salt into a large bowl. In a small bowl, combine lemon juice, vanilla and buttermilk.

In a second large bowl, beat butter, sugar and lemon zest until light and fluffy. Add eggs, one at a time, beating well after each. Add about ¼ of flour mixture, followed by 1/4 of buttermilk mixture, mixing just until incorporated. Repeat, alternating dry and liquid ingredients, until batter is thoroughly combined. Gently fold in blueberries. Transfer batter to pan, spreading evenly.

Bake until a tester inserted into center of cake comes out clean, about 1 hour and 10 minutes. Let cool in pan on a wire rack for 10 minutes, then unmold cake.

To make the glaze, mix confectioners’ sugar, buttermilk and 3 tablespoons lemon juice in a bowl, stirring until smooth. Glaze should be pourable, but if it’s too thick, add lemon juice, 1 teaspoon at a time, until it reaches desired consistency. Pour half of glaze over warm cake. Slightly cool for about 30 minutes, then pour remaining glaze over cake and serve.

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