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Lemon Blueberry Coffee Cake

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I must say that I really am a breakfast fan.  I love a big yummy breakfast.  If I had things my way, breakfast would be the big meal of the day instead of dinner.  That being said, a brunch is also just as wonderful to me.  I decided for the remainder of this week and all of next week, I am sharing some breakfast/brunch recipes that would be a perfect addition to a Spring or Easter breakfast/brunch.  Yep, I had too many recipes to fit them all into one week!

We are starting off with an original recipe by moi!  I decided to turn a box of Betty Crocker blueberry muffins into a yummy lemon blueberry coffee cake!  Blueberries and lemon go so well together.  I also am a big lemon fan and the bright citrus flavor just screams Spring to me.  Love it.

Lemon Blueberry Coffee Cake | realmomkitchen.com

Now, I must tell you that only half of my family really appreciated the lemon glaze that I put on this coffee cake.  The other half thought it was “too lemony”.  However, they are not lemon fans.  So if you aren’t a big lemon fan then you could substitute half of the lemon juice for some milk or use all milk in it’s place if the whole lemon thing scares you.
I must say, I liked the tangy burst the lemon glaze gave this sweet and moist blueberry coffee cake.  It was pretty darn good if I do say so myself!

Lemon Blueberry Coffee Cake | realmomkitchen.com

Lemon Blueberry Coffee Cake

Real Mom Kitchen

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Ingredients
  

  • 1 18.25 oz box Betty Crocker Blueberry mix
  • ¾ cup water
  • ¼ cup canola oil
  • 1 egg
  • zest from 1 lemon

Glaze:

  • ½ cup powdered sugar
  • 1 Tbsp lemon juice

Instructions
 

  • Preheat oven to 375 degrees and spray the bottom of a 8 or 9 inch square baking pan with non-stick cooking spray.  Open and drain the can of blueberries from inside the box of muffin mix. Set aside.
  • In a bowl, mix together the muffin mix, water, oil, and egg just until combined.  The batter will be lumpy.
  • Gently fold in the lemon rind and blueberries into the batter.  Pour batter into the prepared baking dish.  Bake for 23-30 minutes until top starts to get golden and toothpick inserted in the center comes out clean.  Allow to cool for 10 minutes.
  • In the meantime, combine the powered sugar and lemon juice together to created a glaze.  Drizzle the glaze over the coffee cake after it has cooled for the 10 minutes and serve.
Tried this recipe?Let us know how it was!


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8 Comments

  1. Mmmm, yummy! I love coffecake and especially lemon and bluberries together! I can’t wait to try this one. Thx for sharing
    Stefani

  2. Mmmm, yummy! I love coffecake and especially lemon and bluberries together! I can’t wait to try this one. Thx for sharing
    Stefani