Lemon Blueberry Coffee Cake

Blueberry Lemon 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.
Course Breakfast
Cuisine American
Keyword blueberry lemon, breakfast cake, brunch cake, yeast coffee cake
Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings 15


For the Cake:

  • 1 cup butter
  • ½ cup milk
  • 2 packages dry yeast (2 1/4 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


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.


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.**