Lemon Blueberry Coffee Cake

Make this unique Lemon Blueberry Coffee Cake for a spring or Easter breakfast. Sweet yeast dough with swirls of fresh blueberries and lemon. Drizzle with glaze for a sweet treat.

When spring time hits I start craving that famous lemon blueberry fruit flavor combo. You’ll love the sweet dough and sweet blueberry filling in this yeast coffee cake!

slice of Lemon Blueberry Coffee Cake

Lemon is a flavor that I don’t use enough. When I crave a sweet, it’s often chocolate that comes to mind first. But when I actually taste fruit flavored cakes and desserts, I remember how much I love them. Let’s talk about this lemon blueberry coffee cake!

Overnight Coffee Cake

We often get asked if a cake can be made in advance or put together in the evening and baked in the morning. This is a cake you can start the night before and finish the morning of.

This dough is a very soft dough that you’ll mix up either by hand or with a stand mixer. We like to use a stand mixer, but because it is soft, you can also use a wooden spoon to easily mix the dough.

Mix up the dough and cover the bowl (we recommend a plastic or glass bowl rather than metal). Place this in the refrigerator overnight. Allowing the dough to sit will not only give it a chance to slightly rise, but also to develop the flavor.

Lemon Blueberry Filling

The base to this easy lemon blueberry filling has three ingredients: blueberries, sweetened condensed milk, lemon juice and egg yolk. This will be a runny filling and may spill out a little bit when you roll it up. 

The blueberries will “burst” and release juice while baking giving you blueberries in almost every bite. 

How to Make Lemon Blueberry Coffee Cake

The morning you make the cake, follow these steps:

  • Divide dough into two equal pieces and dust each with flour. Roll out (one at a time) to make an 18-inch circle. Pour half of the lemon filling onto the dough and spread out over the dough, and then add half of the blueberries and roll up jelly-roll fashion.
  • Carefully place into a bundt pan that has been sprayed with non-stick cooking spray.
  • Repeat with the second half and carefully place that half on the other side of the pan, overlapping the first half (see picture below).
  • Place on stovetop and let rise for 30 minutes while preheating the oven to 350 degrees.
  • Bake for 45 minutes.
  • Cool in pan for 15 minutes and then invert to a cake plate. Drizzle with a cream cheese, lemon or vanilla glaze.

 

how to make Lemon Blueberry Coffee Cake

Powdered Sugar Glaze

An easy powdered sugar glaze gives this cake just a touch of extra sweetness. We use lemon extract in the glaze for a pop of flavor. If you don’t have lemon extract you can use vanilla.

Also, if you don’t have heavy cream you can use milk, but the higher the fat content of the milk, the creamier the glaze will be.

  • Place the powdered sugar in a medium-size bowl.
  • Add the heavy cream a tablespoon at a time until you reach the consistency you’d like your icing or drizzle to be.
  • Add the lemon extract. Mix well.
  • Drizzle the glaze over the cooled cake.

Lemon Blueberry bundt Cake

Should cake be served warm?

Often times cake is served at room temperature, but this cake is best served warm. Plan to have this cake come out of the oven maybe 20 minutes before serving. Give it time to cool slightly, but the cake will be most moist and tender while it is fresh from the oven.

How do you reheat cake?

If you have leftovers of this cake, place a slice of cake on a plate and reheat for 20-30 seconds until the cake is as warm as you’d like.

This cake does not reheat well in the oven. So keep it simple and easy!

How to Store Cake

This cake is best served immediately, but if you have leftovers, store in an airtight container at room temperature for up to 2 days. If you have the cake longer than 2 days, be sure to refrigerate it.

We like to store bundt cakes in this awesome bundt cake carrier.

Lemon Blueberry Coffee Cake

 

OTHER COFFEE CAKE RECIPES

Lemon Blueberry Coffee Cake
Lemon Blueberry Coffee Cake

Blueberry Lemon Coffee Cake

No ratings yet
Make this unique Lemon Blueberry Coffee Cake for a spring or Easter breakfast. Sweet yeast dough with swirls of fresh blueberries and lemon. Drizzle with glaze for a sweet treat.
Servings 15
Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes

Ingredients
 

For the Cake:

  • 1 cup butter
  • ½ cup milk
  • 2 packages dry yeast (2 ¼ teaspoons each)
  • ¼ cup warm water
  • 3 large eggs (separated: use the yolks only. (reserve the egg whites for another use)
  • 2 ½ cups flour
  • ¼ teaspoon salt
  • ¼ cup sugar

For the Filling:

  • 9.8 ounces blueberries (We used Jumbo)
  • 14 ounces sweetened condensed milk (1 can)
  • ½ cup lemon juice
  • 3 large egg yolks

For the glaze:

  • 1 1/2 cups powdered sugar
  • 3-5 tablespoons heavy cream
  • 1/2 teaspoon lemon extract

Instructions
 

For the dough:

  • Heat butter and milk over low on stovetop until butter has melted. Cool to lukewarm.
  • In a large bowl, dissolve the yeast in the warm water and beat in the egg yolks. Blend in the cooled milk mixture.
  • Sift in the flour, salt and sugar. Beat until the mixture is smooth and creamy.
  • Cover bowl and refrigerate overnight.

For the filling:

  • The next day, blend together sweetened condensed milk, lemon juice and egg yolks.
  • Divide dough into two equal pieces and dust each with flour. Roll out (one at a time) to make an 18-inch circle. Pour half of the lemon filling onto the dough and spread out over the dough, and then add half of the blueberries and roll up jelly-roll fashion.
  • Carefully place into a bundt pan that has been sprayed with non-stick cooking spray.
  • Repeat with the second half and carefully place that half on the other side of the pan, overlapping the first half (see picture above).
  • Place on stovetop and let rise for 30 minutes while preheating the oven to 350 degrees.
  • Bake for 45 minutes.
  • Cool in pan for 15 minutes and then invert to a cake plate. Drizzle with a cream cheese, lemon or vanilla glaze.

For the glaze:

  • Place the powdered sugar in a medium-size bowl.
  • Add the heavy cream a tablespoon at a time until you reach the consistency you'd like your icing or drizzle to be.
  • Add the lemon extract. Mix well.
  • Drizzle the glaze over the slightly cooled cake.
  • Serve fresh for best results or reheat slices in microwave for 30 seconds prior to serving to retain moistness.

Notes

The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Course Breakfast
Cuisine American
Keyword blueberry lemon, breakfast cake, brunch cake, yeast coffee cake

blueberry coffee cake title image

 

 

About Julie Clark

You might also like

Join the Discussion

Leave a Reply

Your email address will not be published.

Recipe Rating