Lemon Blueberry Coffee Cake

I must say that I really am a breakfast fan. Â I love a big yummy breakfast. Â If I had things my way, breakfast would be the big meal of the day instead of dinner. Â That being said, a brunch is also just as wonderful to me. Â 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. Â Yep, I had too many recipes to fit them all into one week!
We are starting off with an original recipe by moi! Â I decided to turn a box of Betty Crocker blueberry muffins into a yummy lemon blueberry coffee cake! Â Blueberries and lemon go so well together. Â I also am a big lemon fan and the bright citrus flavor just screams Spring to me. Â Love it.
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. Â It was pretty darn good if I do say so myself!

Lemon Blueberry Coffee Cake
Real Mom Kitchen
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. Â 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. Â The batter will be lumpy.
- Gently fold in the lemon rind and blueberries into the batter. Â Pour batter into the prepared baking dish. Â Bake for 23-30 minutes until top starts to get golden and toothpick inserted in the center comes out clean. Â 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.