Lemon Blueberry Coffee Cake



  • 1/2 cup unsalted butter
  • 1 tablespoon lemon zest
  • 3/4 cup sugar
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract
  • 1 3/4 cup flour
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 cup blueberries (lightly tossed with a bit of flour)
  • 1/2 cup plain yogurt


  • 1/2 cup powdered sugar
  • 2-4 tablespoons heavy cream
  • lemon zest (for topping)


  • Preheat oven to 350 degrees. Spray an 8×8 inch pan with non stick spray.
  • In a large bowl, cream together the butter, sugar and lemon zest until the mixture is light and fluffy. 
  • Add in the egg and vanilla and mix until combined.
  • In a medium bowl, mix together the flour, salt and baking powder.
  • Pour part of the flour mixture into the large bowl of wet ingredients, stir, add in the plain yogurt and rest of flour mixture and then mix until completely combined. 
  • Fold in the floured blueberries.
  • Spread the batter into your prepared pan. The batter will be thick.
  • Sprinkle the top with a little bit of sugar. 
  • Bake for 40-45 minutes, until a toothpick comes out clean. 
  • Cool for 10-15 minutes. 
  • Prepare the glaze by mixing together the powdered sugar and heavy cream, start with 2 tablespoons of cream and continue to add more until the desired consistency has been reached. 
  • Drizzle all over the top and then sprinkle a little lemon zest on top.
  • Lightly cover with foil and store at room temperature.

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