Blueberry Lemon Coffee Cake

Blueberry Lemon Coffee Cake

  • Prep: 10 min
  • Cook Time: 35 min
  • Total: 45 min
  • Serving: 8

Blueberry Lemon Coffee Cake is a great dessert for an elegant brunch.


  • 1 package blueberry muffin mix
  • 2/3 cup water
  • 1/4 cup sour cream
  • 1 egg
  • 1 teaspoon lemon peel, grated
  • 1 tablespoon poppy seed
  • Vanilla Glaze: 1/4 cup vanilla frosting
  • 1/4 teaspoon lemon peel, grated


  1. Grease bottom and side of 9 inch round baking pan with shortening; lightly flour. Drain and rinse blueberries in strainer; lightly pat dry with paper towel.
  2. Stir together water, oil, sour cream and egg in large bowl, using spoon. Stir in muffin mix, lemon peel and poppy seed until moistened; gently stir in blueberries. Pour into pan; spread evenly with rubber spatula.
  3. Bake at 375 degrees F for 30 to 35 minutes or until toothpick inserted in center comes out clean and top of cake is golden brown. Cool 10 minutes; remove from pan. Cool completely; drizzle glaze over cake.
  4. To make glaze. Microwave frosting and lemon peel on High 5 to 10 seconds or until thin enough to drizzle.


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