Perfect Lemon Blueberry Coffee Cake

Lemon Blueberry coffee cake is the right amount of sweet and tart and, in my opinion, is the epitome of a summer dessert.  I love to have things on hand to whip up a quick dessert for last minute gatherings.  This cake is so simple.  If you have a lemon (or even lemon juice concentrate, frozen (or fresh) blueberries and some Bisquick or other baking mix, you can mix this cake up in no time!

For about two years, I baked pastries for a coffee shop. I acquired quite an extensive list of cookie, cake, scone, muffin and bar recipes. I haven’t made a lot of these recipes in quite awhile, but I made it for a family night recently and was reminded how much I like it. This is a really simple recipe that is very summery and flavorful. If you like these two flavors together, you really should make this cake!

You’ll need:
1 egg
1/3 c sugar
1 t. grated lemon peel

2/3 c milk
2 ¼ c Bisquick ( or any other baking mix like that)
1 c blueberries (you can use fresh or frozen)
¾ c confectioner’s sugar
4 t. lemon juice

 

 

 

 

 

 

First, combine the egg, sugar, lemon peel and milk. Mix well.  

Then stir in the baking mix.

 

 

 

 

 

 

Now put the blueberries in a separate bowl and toss them with about a tablespoon of flour. This little trick helps absorb some of the liquid from the berries and keeps them from sinking to the bottom of the cake.

Now, fold the blueberries into the batter.

 

 

 

 

 

Pour into a slightly greased 9 in cake pan.

Bake at 350 for 25-30 minutes or until a toothpick inserted comes out clean.  Let cool in pan for about 10 minutes.  Then invert the cake onto whatever you are serving it on, poke a few holes with a toothpick to allow some of the glaze to seep into the cake.

In another bowl, whisk together the lemon juice and confectioner’s sugar until it is smooth. Drizzle all of this goodness onto the top of the warm cake. Finally, cut into wedges and enjoy.    

 

 

 

 

 

Easy and very tasty!