Lemon Blueberry Coffee Cake


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 coffee cake!  I also chose to add lemon to it.  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.

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

  • 1 (18.25 oz) box Betty Crocker Blueberry mix
  • 3/4 cup water
  • 1/4 cup canola oil
  • 1 egg
  • zest from 1 lemon
  • Glaze
  • 1/2 cup powdered sugar
  • 1 Tbsp. lemon juice
  1. 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.
  2. In a bowl, mix together the muffin mix, water, oil, and egg just until combined.  The batter will be lumpy.
  3. 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.
  4. 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.
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