Blueberry Lemon Coffee Cake

This blueberry lemon coffee cake is so perfect for springtime and delightful for brunch. How can you go wrong with a sweet and tangy lemon filling, a burst of blueberries and a moist and delicious cake?

Each bite is as yummy as the next.

Ingredients 

• Krusteaz Meyer Lemon Bar Mix
• Krusteaz Wild Blueberry Muffin Mix
• water
• eggs
• vegetable oil
• fresh blueberries

How to make blueberry lemon coffee cake

In a baking dish, you’ll alternate layers of filling over the crust, and sprinkle in some fresh blueberries. It’ll swirl together in some spots, and that’s fine. Swirls are yummy!

Bake until center tests clean with a toothpick. Let cool; cut into slices and serve.

Blueberry lemon coffee cake makes a delicious addition to a brunch menu and goes perfectly with an afternoon cup of coffee or tea as well. I’ve shared the recipe on the Krusteaz website as well.

Enjoy!

What to serve with lemon blueberry breakfast cake

Blueberry Lemon Coffee Cake

Liz - Eat Move Make

This blueberry lemon coffee cake is so perfect for spring time. A sweet and tangy lemon filling is topped by a moist blueberry-filled cake layer. YUM!

5 from 2 votes

Print Recipe Save Recipe Saved Recipe

Cook ModePrevent your screen from going dark

Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine American

Servings 18

Calories 275 kcal

Ingredients

  

1x2x3x

• ▢ 1 package Krusteaz Meyer Lemon Bar Mix
• ▢ 1 package Krusteaz Wild Blueberry Muffin Mix
• ▢ ⅓ cup + ½ cup water divided
• ▢ 6 eggs divided
• ▢ ⅓ cup vegetable oil
• ▢ ½ cup fresh blueberries

Instructions

 

• Preheat oven to 350°F. Grease bottom and sides of 9 X 12 rectangular baking dish. Press crust mix firmly into bottom of pan. Bake 8-10 minutes; crust will be pale.
• In medium bowl, stir together 1/3 cup water and 3 eggs until well blended. Add Meyer Lemon filling mix and whisk until smooth. Allow to sit while crust is baking.
• In separate medium bowl, stir together ½ cup water, oil, 3 eggs and muffin mix until moistened. Gently fold drained blueberries into batter.
• Stir lemon filling mix again and pour half over hot crust. Sprinkle fresh blueberries over filling. Gently spread half of the muffin batter over the blueberry layer. Pour on remaining lemon filling, and then remaining muffin batter. Swirl with a spatula to slightly blend top lemon and muffin layers.
• Bake 65 minutes. Serve warm or cool.

All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 275kcalCarbohydrates: 46gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 55mgSodium: 251mgPotassium: 53mgFiber: 1gSugar: 30gVitamin A: 79IUVitamin C: 1mgCalcium: 18mgIron: 1mg

Tried this recipe?Let us know how it was!