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Glazed Lemon Blueberry Coffee Cake

  • Servings: 12
Glazed Lemon Blueberry Coffee Cake

Photography: Mike Krautter

Source: Martha Stewart Living, November 2001


For the Cake

  • Nonstick cooking spray
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 1/2 tablespoons freshly grated lemon zest (from 4 large lemons)
  • 2 1/2 tablespoons freshly squeezed lemon juice (from 2 lemons)
  • 3 cups plus 1 tablespoon all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 1 cup buttermilk
  • 1 1/2 cups fresh blueberries (9 ounces)

For the Glaze

  • 1/2 cup confectioners' sugar
  • 1/2 cup freshly squeezed lemon juice (from 4 lemons)
  • 2 teaspoons freshly grated lemon zest (from 1 lemon)


  1. Preheat oven to 325 degrees with rack in center of oven. Generously spray a nonstick 10-inch (14-cup) Bundt pan with nonstick cooking spray; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition, and scraping down sides of bowl. Stir in lemon zest and juice.

  2. Whisk together 3 cups flour, baking soda, and salt in a medium bowl. Add flour mixture to the butter mixture in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Toss blueberries with remaining tablespoon flour to coat. Gently fold blueberries into batter.

  3. Transfer batter to prepared pan, smoothing top with a rubber spatula. Bake until a tester or wooden skewer inserted into the center comes out clean, and the cake has begun to pull away from the sides of the pan, about 1 1/4 hours. Transfer pan to a wire rack to cool for 45 minutes.

  4. Meanwhile, prepare glaze. In a small bowl, whisk together sugar, lemon juice, and zest until smooth; set aside.

  5. Invert the cake onto a rack. Prick the surface all over with a wooden skewer. Brush the glaze over the surface of the cake and let cool completely. Store wrapped well in plastic wrap for up to 2 days at room temperature.


Reviews (8)

  • Tamwow 25 Nov, 2014

    I have been making this cake since the recipe first appeared in Martha's magazine back in 2001. It's always a hit! There are several questions regarding the number of eggs; my original recipe calls for 4 eggs. I've always used 4 eggs and the cake comes out beautiful and delicious each time. Equally wonderful with breakfast coffee or as a light dinner dessert served with sorbet and additional fresh blueberries.

  • msbaker51 23 Feb, 2014

    I just made this. Mine was not as dark as the picture. I did use a canola oil to spray, and when I flipped over there was some left in the pan--very little but spotting. Someone mentioned the eggs, and that Martha used a different amount. I watched her show and I am sure she used 3, but, in the recipe, ( in which I follwed), it said 4. The cake looks great, just glazed, and will have soon. I nly had a cup of blueberries, and so hopefully it will be okay-looks good anyway. My turned out golden.

  • rebecca_m 15 Jan, 2014

    Light and delicious. Came out of my bundt pan like a dream - not a single crumb stuck. Looks just like the photo. I can't get cooking spray or buttermilk where I live so I buttered and floured the pan and used plain yogurt instead. I used frozen blueberries - kept them in the freezer till the last minute and coated in flour as instructed, folded very delicately into batter and left a few to sprinkle on top. Followed all other directions to the letter. Will definitely make again.

  • bakegoods 23 Dec, 2013

    I was watching the show yesterday (12/22/13) on PBS and wrote down the recipe. I came to the site to make sure Ihad everything right. I was very surprised that the recipe here calls for 4 whole eggs. On TV, Martha used 2 whole eggs and 2 egg yolks. Why the difference?

  • irises 4 Jul, 2010

    Addendum: just re-read my notes on this cake and saw that I also floured the bundt pan after buttering it. This is our annual 4th of July cake and I put dollops of whipped cream around cake and place strawberry halves in it along with blueberries to decorate! Bon appetit!!

  • irises 4 Jul, 2010

    This is supposed to be a light glaze vs. a thick, icing type glaze that Americans love to put on scones. The lightness of it helps it to soak into the holes and infuse the cake with flavor. I butter the pan generously using soft butter and and a pastry brush to get in all the corners of the bundt mold. You need to let it cool absolutely or it will fall apart on you. Also, perhaps coating the blueberries with a bit of flour before folding in might help them from sinking to the bottom.

  • opalsun 5 Jun, 2010

    Mine didn't turn out. I added about 1/4 cup more blueberries than it asked for, but the cake did not come out of the pan without falling apart. All the blueberries had settled to the bottom of the pan (on top when inverted onto the wire rack. I have no idea what happened. Also, the glaze wasn't like a glaze. It was too watery.

  • jeffreed1 15 Jul, 2008

    FANTASTIC!!!! What else can I say!!! PERFECT in every way!!!!

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