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Glazed blueberry coffee cake, whole and in squares on a wire rack. White surface, bowl of blueberries. Top view.

Glazed Blueberry Coffee Cake

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This cake combines juicy blueberries with the moist crumb of a classic coffee cake made with sour cream. It has a simple powdered sugar lemon glaze, keeps well and can be frozen. Make it year-round with fresh or frozen berries. 

  • Total Time: 1 hour
  • Yield: 12 squares



For the blueberry cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 1 1/3 cups granulated sugar
  • 2 eggs, at room temperature
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup sour cream, at room temperature
  • 1 cup fresh blueberries

For the topping: 

  • 1/3 cup fresh blueberries
  • 3 tablespoons light brown sugar
  • 1/4 teaspoon ground cinnamon

For the lemon glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons of lemon juice


For the coffee cake:

  1. Preheat oven to 350ºF/180°C.
  2. Butter or use baking spray to grease an 20x30cm (8x11-inches) rectangular pan. 
  3. Mix 1 cup blueberries with 2-3 tablespoons of flour from the 2 cups. Reserve.
  4. Sift the remaining flour, baking powder and salt. Set aside. Or have the ingredients measured to sift them directly over the batter when instructed.
  5. In a large bowl, beat the soft butter until creamy. Slowly add sugar and beat 2 minutes.
  6. Add eggs one at a time, beating well after each addition. 
  7. Add the lemon zest and vanilla.
  8. Beginning and ending with dry ingredients, add them in 3 parts, alternating with the sour cream in 2 parts.
  9. Add the reserved floured blueberries and stir with a spatula, integrating well until no flour spots remain. Don’t beat or crush the blueberries. 
  10. Pour the batter into the prepared pan and smooth the top. 
  11. Scatter the remaining 1/2 cup blueberries over the batter. Sprinkle with the brown sugar. 
  12. Bake for about 45 minutes or until a cake tester or toothpick inserted in the center comes out clean. 
  13. Let it cool on a wire rack for 15 minutes, and run a smooth-bladed knife carefully around the edges to loosen any stuck parts.
  14. Let cool completely before glazing. 

For the powdered sugar glaze:

  1. Mix powdered sugar with 2 tablespoons of lemon juice in a medium bowl until smooth. Add more juice if needed, 1 teaspoon at a time, until it’s like thick honey. 
  2. Drizzle on top of the cooled cake.
  3. Let dry, cut into squares and serve.


  • Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
  • Storage: it keeps in the fridge for up to about a week. For longer storage, use the freezer. In both cases, wrap it well in plastic wrap or aluminum foil, or place it in an airtight container. To thaw, leave it in the refrigerator overnight or on the countertop for a few hours.
  • Author: Paula Montenegro
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Cakes
  • Method: Baking
  • Cuisine: American