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Glazed Lemon Blueberry Coffee Cake

Recipe photo courtesy of Mike Krautter


For the Cake

For the Glaze


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How would you rate this recipe?
  • stormey77582
    18 MAR, 2018
    Loved the fresh lemons
  • thstgmailco
    3 APR, 2016
    Delicious! Perfect recipe exactly as it is. RE confusion over how many eggs to use, use recipe, not shortened video. She starts w/4 eggs in the bowl and ends with four broken eggs. See minute 1:13 RE berries all at the bottom, try these: 1. toss fresh berries with flour 2. don't let the cake sit after filling the pan, bake it immediately 3. Follow recipe exactly-your batter may have been thin 4. never use thawed berries RE glaze that turned out clear, not the pics and video!
  • ncgood1
    27 APR, 2015
    This is a favorite cake of mine -- as well as a favorite of everyone who eats it. I follow the recipe ingredients, but use a baking spray. It pretty much pops out of my bundt pan with no complaint. A nice "finish" is to mix some lemon zest with sanding sugar and sprinkle on top.
    23 APR, 2015
    As to the question 3 eggs or 4. If you watch the video very carefully you will see she has 4 eggs in the bowl before she starts adding them to the batter, she adds two and then the film takes a slight glitch and she adds the 3rd egg (really the 4th egg), then there is a shot of the bowl with the egg shells, you can see that they are shells for 4 eggs. The just cut out showing her putting the 3rd of the 4 eggs. She does add 4 eggs.
  • 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?
  • MS11728808
    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!!
  • MS11728808
    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.

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