Blueberry Lemon Coffee Cake with Glazed Sugar Topping
A tender, fluffy coffee cake studded with wild blueberries and topped with a bright lemon glaze and caramelized sugar crust. The combination of sweet-tart blueberries and zesty lemon creates a perfect balance, while the broiled sugar topping adds a delightful crunch. This cake is ideal for breakfast, brunch, or afternoon tea, offering a homemade comfort that's both simple to make and impressive to serve. The wild blueberries provide bursts of intense flavor throughout each bite.
Ingredients
- ½ cup butter, soft
- ⅝ cup sugar
- 2 eggs
- 2 cup flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ⅝ cup milk
- 1 cup wild blueberriesfrozen blueberries1:1budget
don't thaw first
- ¼ cup lemon juice
- 1 teaspoon lemon rind, grated
- ½ cup powdered sugar
- 3 tablespoon sugar
Instructions
- 1
Cream the butter and sugar in a bowl
- 2
Mix in the eggs
- 3
Mix the flour, baking powder and salt in a bowl
- 4
Mix the flour mixture and milk into the butter and sugar mixture
- 5
Mix in the blueberries
- 6
Pour the mixture into a greased 9 x 9 baking pan
- 7
Bake in a preheated 374F oven for about 40 minutes
- 8
Mix the lemon juice and rind with the powdered sugar
- 9
Pour the lemon mixture over the coffee cake
- 10
Sprinkle the sugar onto the coffee cake
- 11
Place the coffee cake under the broiler until the sugar bubbles, about 2 minutes
Tips
Toss blueberries in a little flour before folding into batter to prevent them from sinking to the bottom
Watch carefully during broiling as sugar can go from golden to burnt very quickly
Use room temperature ingredients for better mixing and a more tender crumb
Good to Know
Cover and store at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made 1 day ahead; add glaze and broil sugar topping just before serving
Best served warm or at room temperature, cut into squares
Common Mistakes
Don't overmix the batter to avoid a tough cake
Watch broiler carefully to prevent burning the sugar topping
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use fresh blueberries instead of wild ones?
Yes, fresh regular blueberries work perfectly. Wild blueberries are smaller and more intense in flavor but regular blueberries will be delicious too.
What if I don't have a broiler?
You can skip the broiling step and just sprinkle the sugar on top, or use your oven's highest temperature for a few minutes to caramelize.
How long will this cake keep?
The cake keeps well covered at room temperature for 3 days or refrigerated for up to a week. The sugar topping may soften over time.