Glazed Blueberry Lemon Coffee Cake is a one-bowl wonder cake and super easy to make. It’s moist, loaded with juicy pops of blueberries, lively with lemon zest and almond meal for a tender crumb. A simple lemon glaze drizzled over the cake adds a little light sweetness to the cake. Perfect. And oh so simple.
This is our new favourite lemon cake. The recipe for Glazed Blueberry Lemon Coffee Cake comes from the amazing ‘king of flavour’, Yotam Ottonlenghi from his cookbook titled ‘Simple’ which a friend recently gifted to us.
At a Glance This Is What You Need To Make Glazed Blueberry Lemon Coffee Cake
lemon juice and zest
We’re constantly on the hunt for new dessert recipes made with lemons and get quietly excited when we discover a new potential winning recipe. This recipe’s photo in the book got our attention, and we decided we had to make it. We’re so happy we did.
We’re both fans of Ottolenghi recipes as he squeezes so much flavour into his recipes. This cake is one you definitely need in your repertoire, and we bet it’ll be a cake that you make again, and again it’s that good!
- combine the butter, sugar, lemon zest, lemon juice and vanilla
- beat until light and creamy
- beat eggs in a small bowl and then gradually add them to the cake mixture while beating on a medium speed
- continue beating while you add the flour, almond meal and salt to the bowl in three lots
- toss the blueberries in the reserved flour
- now add the blueberries and flour to the mixture and using a folding motion mix until the flour and blueberries are evenly distributed
- have a bar tin prepared with baking paper lining
- spoon the mixture in and level then tap 3-4 times on the bench to break any air pockets
- bake for 15 minutes then working quickly remove from oven and sprinkle the top with the reserved blueberries and return to the oven
- bake until lightly golden – approximately 15 minutes
- remove from the oven and cover loosely with foil and bake for 25 – 30 minutes
- we tested at 25 minutes and the cake was cooked to perfection when tested with a skewer, it’s worth noting that the cake felt very soft, yet the cake was cooked
- combine the icing sugar and lemon juice and stir until smooth
- drizzle the glaze over the cake and enjoy
How Do You Keep Blueberries From Sinking In A Cake
Have you ever added berries into a cake batter only to find that the majority of the fruit sits at the bottom of the cake when cooked? Well, we have a little trick to stop this happening.
It’s simply a matter of taking a spoonful of the flour and tossing the fruit to coat the berries, in this case, blueberries. The light dusting of flour coats the berries and allows them to ‘stick’ to the batter better, stopping them from sinking.
Covering The Cake With Foil
Covering the cake with foil allows for a more even cook. The foil helps to trap steam which gives the cake a helping hand to rise.
Foiling also prevents the outside of the cake from crusting over before the inside has cooked.
Have you ever wondered why your cakes have a large crack in the middle? Well it’s because the outside starts to cook before the inside, so when the cake starts to rise the outside splits as the inside pushes up. So by foiling your cake you create an enviroment that stays moist which allows the inside of the cake to cook and expand at the same rate as the outside.
As all ovens differ in temperature the best way to check if the cake is cooked is to insert a skewer, or toothpick into the centre of the cake. The skewer should come out completely clean with no trace of batter.
Our Blueberry Lemon Coffee Cake was cooked at the 25 minute mark.
Note: The top of our cake when cooked was very, very soft, yet the skewer was clean. After allowing the cake to cool for 10 minutes in the tin the top firmed up slightly. So don’t be fooled into thinking your cake’s not cooked because it feels so soft. It is, and it’s delicious.
Watch How To Make Glazed Blueberry Lemon Coffee Cake
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Make sure your blueberries are dry before tossing them in the flour. If using frozen blueberries keep them in the freezer until your just ready to toss them in the flour, and then add them immediately into the batter.
How To Store
The cake is best stored in an airtight container on the kitchen bench. You can refrigerate the cake but the texture of the crumb seems to become a lot denser when the cake is cold.
Can I Freeze Blueberry Lemon Coffee Cake
Yes, you can. Go right ahead and wrap the cake in cling film, then wrap snugly with tin foil and freeze for up to 3 months. Remove the cake from the freezer and allow it to thaw before serving.
Don’t forget to rate this recipe and let us know what you thought when you make this fabulous Glazed Blueberry Lemon Coffee Cake in the reviews below.
This cake is totally delicious. Made using just one bowl, and super quick to put together.
It's moist, loaded with juicy pops of blueberries, lively with lemon zest and drizzled with a simple lemon glaze.
Recipe is from Yotam Ottolenghi's cookbook titled 'Simple'.
- 150g unsalted butter, softened at room temperature (5 1/3 ounces)
- 190g caster sugar (6 3/4 ounces)
- 2 lemons finely grated to get 1 tablespoon of zest, then juiced to get 2 tablespoons of juice
- 1 teaspoon vanilla extract
- 3 large eggs, beaten
- 90g self raising flour (3 1/5 ounces) - reserve a level tablespoon of flour for tossing through the blueberries
- 100g almond meal (3 1/2 oz)
- 1/8 teaspoon salt
- 150g blueberries ( 5 1/4 ounces) - these berries get dusted with flour- see notes
- 50gm blueberries ( 1 3/4 oz ) - do not flour these berries (see step 12 below)
- 70g icing sugar (confectioners sugar) sifted, 2 1/2 ounces)
- preheat oven to 180c fan (355f)
- grease and line an 11 x 21 cm loaf tin (4 x 8 1/2 inch)
- place the butter, sugar, lemon zest, 1 tablespoon of the lemon juice, and vanilla in a bowl.
- use an electric hand mixer or mixmaster beat on high speed for 3-4 minutes until light and creamy, then lower the speed to medium
- add eggs in small additions, scraping down the sides of the bowl frequently
- Note: the mixture may split a little, but don't worry it'll come back together
- toss 150 gm / 5 /1/4 oz of blueberries with the reserved tablespoon of flour and set them aside - see note
- mix the remaining flour, salt, and almonds in three additions to the creamed mixture
- finally, fold in the floured blueberries along with the tossing flour (the last 50 gm / 1 3/4 oz of blueberries gets added later) - see notes
- spoon into the loaf tin and spread until evenly distributed
- tap loaf tin 3 or 4 times on the kitchen bench (this is to level the mixture and get rid of any air pockets)
- bake cake for 15 minutes then remove the tin from the oven and sprinkle the reserved 50 gm / 1 3/4 oz of the blueberries evenly over the top of the cake - see note
- return cake to oven for another 15 minutes then remove from oven and cover loosely with tin foil then return to the oven for a further 25-30 minutes
- test by inserting a skewer into the middle: it's ready if it comes out clean ( our cake was ready at the 25 minute mark )
- remove foil and allow to cool for 10 minutes then remove cake from the tin and place on a wire rack to cool completely
- using a spoon drizzle the glaze over the cake - tilt the rack to allow glaze to drizzle down the sides of the cake (see video)
- store in an airtight container at room temperature for 3 days
- put the sifted icing sugar in a bowl and add the remaining 1 tablespoon of lemon juice then whisk till smooth - see note below
- basically, you need to dust 3/4 of the blueberries with flour to go into the cake batter and 1/4 of the blueberries are not dusted with flour and they are sprinkled over the top of the cake in step 12 above
- Hot Tip - a tablespoon doesn't seem like a lot of lemon juice for the glaze but trust us it pays to measure it otherwise the glaze is too thin, and will run off the cake.
Amount Per Serving Calories 236Total Fat 13gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 5gCholesterol 73mgSodium 142mgCarbohydrates 30gFiber 1gSugar 21gProtein 3g
Nutritional information provided here is only intended as a guide.