Blueberry Lemon Coffee Cake

blueberry cake on a plate with lemon garnish

5 from 140 votes

Sweet, juicy blueberries run through the middle of this made-from-scratch coffee cake. But it's the sweet and lemony topping drizzled on each slice that just might steal the show!

Prep Time30

Cook Time1

Total Time1 30

Course: Dessert

Cuisine: American

Servings: people

Calories: 697kcal

Author: Melinda O'Malley Keckler

Equipment

9" springform pan

Ingredients

Pecan Layer

½ cup brown sugar packed
⅓ cup flour
½ teaspoon cinnamon
½ cup pecans chopped
⅓ cup butter cold

Cake

½ cup butter softened
¾ cup sugar
2 eggs
2 teaspoons almond extract
2 cups flour
½ teaspoon salt
2 teaspoons baking powder
¾ cup milk
2 cups fresh blueberries or frozen, but fresh is best

Topping

1, 13 ounce jar blueberry jam
⅓ cup sweetened condensed milk
juice from one lemon
zest from one lemon
¼ teaspoon salt

Instructions

Grease Pan

Preheat oven to 350°
Grease a 9" springform baking pan or spray with Pam, set aside.

Prep Pecans and

In a small bowl, combine the first four ingredients, including the pecans, cut in the cold butter until crumbly and set aside.
½ cup brown sugar, ⅓ cup flour, ½ teaspoon cinnamon, ½ cup pecans, ⅓ cup butter

Make the Coffee Cake Batter

In a medium-sized mixing bowl, cream together the softened butter and sugar.
Beat in the eggs, one at a time. Stir in almond extract.
In another small bowl, combine the flour, salt and baking powder.
Alternately, add the dry ingredients and milk to the creamed sugar and butter mixture in the mixing bowl. Blend but don't overmix the ingredients.
½ cup butter, ¾ cup sugar, 2 eggs, 2 teaspoons almond extract, 2 cups flour, ½ teaspoon salt, 2 teaspoons baking powder, ¾ cup milk

Layer Ingredients in Pan

Spoon two-thirds of the batter from the mixing bowl into the greased baking pan.
Sprinkle two-thirds of the reserved pecan mixture on top of the batter.
Top with blueberries and push gently to secure the berries in the batter.
Dollop the remaining batter on top of the berries and use the tip of a knife to smooth the batter so it is spread evenly over the berries.
Sprinkle the remaining pecan mixture on top.
2 cups fresh blueberries

Bake

Place the baking pan in the oven and bake for 50-55 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing sides of the pan.

Prep the Cake Topping

While the cake bakes, combine the jam, sweetened condensed milk, lemon juice, lemon zest and salt in a small saucepan on the stove over medium-high heat.
Bring to a boil and stir until about half the moisture evaporates and the jam mixture is slightly thickened.
Remove from heat and keep warm until you are ready to serve your cake.
1, 13 ounce jar blueberry jam, ⅓ cup sweetened condensed milk, juice from one lemon, zest from one lemon, ¼ teaspoon salt

Notes

If you opt to use frozen blueberries, allow them to thaw for about a half hour, then rinse and pat the berries dry with paper towels. That will help keep the color of the blueberries from spreading throughout your cake batter.

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