Last summer we made this delicious lemon blueberry coffee cake for the first time. It’s so easy, because it starts with biscuit mix (which we mix up from scratch regularly), and you just add a few common ingredients to make this light, sweet breakfast treat! It’s perfect for a morning when you want something yummy and homemade, but you don’t have a lot of time to wait for breakfast.
The addition of fresh grated lemon zest gives it a delicate lemon flavor and the blueberries add a bright splash of color. But it’s the light glaze made from powdered sugar and lemon juice that really gives it a kick of flavor!
Mmm, you can see the rich blueberries and the bright spots of lemon zest!
Here’s the recipe! You should definitely try this one!
Lemon Blueberry Coffee Cake
1 egg, lightly beaten
1/3 cup sugar
1 teaspoon freshly grated lemon peel
2/3 cup milk
2 1/4 cup biscuit/baking mix
1 cup fresh or frozen blueberries
3/4 cup confectioners’ sugar
4 teaspoons lemon juice
In a bowl, combine the egg, sugar, lemon peel, and milk; mix well. Stir in the biscuit mix just until moistened. Fold in blueberries. Pour into a greased 9-in. round baking pan.
Bake at 350 degrees F. for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Combine the confectioners’ sugar and lemon juice until smooth; drizzle over warm cake. Cut into wedges. Yields 6-9 servings.
Please comment below and let us know how this coffee cake turns out for you! 🙂
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