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Lemon Blueberry Coffee Cake in a 9x13 Pan

Lemon Blueberry Coffee Cake in a 9x13 Pan

This Lemon Blueberry Coffee Cake in a 9x13 Pan is a delightful blend of sweet blueberries and tangy lemon, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
Wet Ingredients
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 cup sour cream
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice
Add-ins
  • 2 cups fresh blueberries or frozen
Glaze
  • 1 cup powdered sugar
  • 2 tbsp lemon juice

Equipment

  • 9×13-inch baking pan
  • Mixing bowls
  • whisk
  • measuring cups
  • measuring spoons

Method
 

Baking Instructions
  1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch pan.
  2. In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, cream the softened butter, then add the eggs, sour cream, lemon zest, and lemon juice. Mix until combined.
  4. Gradually add the wet ingredients to the dry ingredients and mix until just combined.
  5. Gently fold in the blueberries.
  6. Pour the batter into the prepared pan and spread evenly.
  7. Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
  8. For the glaze, mix powdered sugar with 2 tablespoons of lemon juice until smooth, then drizzle over the cooled cake.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

For a creamier texture, you can substitute Greek yogurt for sour cream. Feel free to experiment with different berries as well.

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