Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Blueberry Coffee Cake With Lemon Icing Recipe
    Lost? Site Map

    Blueberry Coffee Cake With Lemon Icing

    1/4 Photos of Blueberry Coffee Cake With Lemon Icing

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Wildflower5656's Note:

    My mother's recipe; a quick and crumbly coffee cake perfect for any occasion.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric




    1. 1
      Beat together eggs, oil and sugar. Stir in salt, baking powder and flour, but do not overmix!
    2. 2
      Pour 1/2 the mixture into a well greased and floured loaf pan.
    3. 3
      Spread blueberry jam (or any other type of jam. I've also used baby food and cranberry sauce for this) over batter.
    4. 4
      Top with remaining batter, and bake at 350°F until a toothpick can be inserted and withdrawn cleanly.
    5. 5
      Allow to rest for 5 minutes; meanwhile:.
    6. 6
      Mix powdered sugar and lemon juice and beat until smooth.
    7. 7
      Remove cake from pan, and pour icing over to top.
    8. 8

    Browse Our Top Breads Recipes

    Ratings & Reviews:

    • on March 04, 2013

      I made a few changes to this recipe and it turned out really well. I substituted margarine for the oil and added a teaspoon of vanilla flavouring, might use coconut or lemon, as well, next time. I beat the margarine and sugar before adding the eggs. I also cooked it in a heavy bundt pan and it came out completely cooked and golden brown. I almost omitted the milk but realized the batter was too dry so rechecked the ingredient list. I didn't bother with the icing as the jam made it sweet enough. I think it would be great served with whipped cream.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 07, 2011


      I was really disappointed with this recipe. I bake often so I figured the lack of instructions others mention wouldn't be too much of a challenge. Like another reviewer, I added the buttermilk alternately with the dry ingredients. The problem came when I tried to decide when to remove it from the oven. It looked "right" but the center was still testing too doughy. By the time the middle tested done, the bread was rather dark and definitely too dry. I wonder if this would be better baked in a 9-inch square pan rather than a loaf pan. Another review mentions over mixing can cause it to not bake in the middle, but I don't think I did over mix it. I used homemade cherry jam instead of blueberry. The family ate it, but everyone agreed the cake didn't have much flavor and it was extremely dry. I doubt I'll bother making it again. Sorry!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 01, 2008


      I love a challenge. Actually, I made this because ofthe reviews :) I added the buttermilk alternating it with the flour. Was very careful not to overmix it because THAT CAUSES IT TO NOT BAKE IN THE MIDDLE. I heated my oven to 350 and baked for abut 35-40 minutes (only because I personally like a darker crust). It was great! Good recipe wildflower, I'm keeping this one to make again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Blueberry Coffee Cake With Lemon Icing

    Serving Size: 1 (94 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 294.6
    Calories from Fat 74
    Total Fat 8.3 g
    Saturated Fat 1.2 g
    Cholesterol 25.4 mg
    Sodium 438.8 mg
    Total Carbohydrate 51.4 g
    Dietary Fiber 0.8 g
    Sugars 28.9 g
    Protein 4.0 g

    Ideas from


    Over 475,000 Recipes Network of Sites