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–+ servings

Lemon Blueberry Coffee Cake in a 9x13 Pan

A delightful coffee cake bursting with fresh blueberries and a hint of lemon, perfect for breakfast or a sweet treat.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

Cake Batter
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter softened
  • 1 cup sour cream
  • 2 large eggs
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice
  • 2 cups fresh blueberries or frozen
Lemon Glaze
  • 1 cup powdered sugar
  • 2 tbsp lemon juice

Method
 

Prepare the Cake
  1. Preheat the oven to 350°F (175°C) and grease the 9x13 inch baking pan.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Add the softened butter, sour cream, eggs, lemon zest, and lemon juice to the dry ingredients and mix until just combined.
  4. Gently fold in the blueberries.
  5. Pour the batter into the prepared baking pan and spread evenly.
  6. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Prepare the Glaze
  1. While the cake is baking, prepare the lemon glaze by whisking together the powdered sugar and lemon juice until smooth.
  2. Once the cake is done, allow it to cool for 10 minutes before drizzling the glaze over the top.

Nutrition

Serving: 1servingCalories: 210kcalCarbohydrates: 32gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

For best results, use fresh blueberries. If using frozen, do not thaw to prevent excess moisture.

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