Lemon Blueberry Coffee Cake W-M

Total Time
Prep 20 mins
Cook 40 mins

This is from the Walmart site. It has a section called Idea Center. Some recipes are located there.


  1. CAKE:.
  2. Preheat oven to 350°.
  3. Spray bottom of 9-inch springform pan with nonstick cooking spray; set aside.
  4. In medium bowl, combine flour, baking powder, baking soda and salt.
  5. In large mixing bowl, with electric mixer, beat butter and granulated sugar until light and fluffy.
  6. Beat in egg and vanilla, then yogurt and lemon peel just until blended.
  7. Stir in flour mixture just until blended. Reserve 1 cup batter; set aside.
  8. Spread remaining batter in prepared pan.
  9. Gently stir blueberries into reserved batter then spread over batter in prepared pan.
  10. Bake 40 minutes or until golden brown and center springs back when touched.
  11. On wire rack, cool 5 minutes.
  12. Remove from pan and cool completely.
  13. GLAZE:.
  14. Meanwhile for glaze, blend confectioners sugar, lemon juice and butter.
  15. Drizzle glaze over cooled cake.
Most Helpful

Thanks for the great recipe. The cake is light, moist and has great flavor as another reviewer said. LOL I have also found it addictive and have 'tested' too much already! I did not add more blueberries and think it would have been overwhelming. This is a winner.

Chef Norma JS July 15, 2010

This cake is *fantastic*. Light, moist, great flavour, it's just addicting beyond words. My springform pan must be 10" or so, because I found the cake a bit thin, and it was cooked at about 30 minutes. Tasted great nonetheless! I put the glaze in a ziplock baggie, snipped the end off and zigzagged the glaze across the cake. Coworkers raved and DH and I enjoyed a generous helping ourselves. I increased both the lemon zest and juice and blueberries just a bit. Definitely on the make-again list!

Len23 July 15, 2006