Recipe Thursday: Blueberry Muffin Coffee Cake with Lemon-Almond Glaze

Growing up, my dad always made the Duncan Hines blueberry muffins from the box — yum!! A few years ago I found a copycat recipe, which we have loved (see the end of the post)! I usually make six big muffins from the recipe instead of 18-24 smaller ones, so I feel like I’m at a breakfast restaurant! 🙂

Then, recently, I needed to make a dessert for a school function, and I didn’t have any butter. I remembered that the blueberry muffin recipe uses oil instead. I found another recipe for blueberry cake, adjusted the lemon glaze for using bottled instead of fresh lemon juice, and here we go! This is a yummy group-friendly alternative to the already-delicious blueberry muffins!


Blueberry Muffin Breakfast Cake with Lemon Glaze 

Cake:                                                                                      Glaze:

3 cups all-purpose flour                                                          2 cups powdered sugar

1 ½ cups white sugar                                                              2 TBSP lemon juice

1 tsp salt                                                                                  2 tsp vanilla

4 tsp baking powder                                                               ½ tsp almond essence

2/3 cup vegetable oil                                                              1 tsp honey

2 eggs

2/3 cup milk

2 cups sour cream

2 cups blueberries (frozen)

For the cake: 

  1. Preheat oven to 350 degrees. Prepare a 9” by 13” baking pan or a 9” by 9” square baking pan with butter and parchment paper. The rectangle pan will make a thinner cake, while the square pan will make a thicker cake. Use the rectangle if you’re making for a large group and want more pieces! 
  2. Mix the dry ingredients. 
  3. Put 2/3 cup of oil in a 2-cup measuring cup. Add two eggs, then fill the cup with milk until it reaches the whole mixture reaches the 2 cup mark. Whisk.
  4. Add the wet ingredients to the dry ingredients. 
  5. Add two cups of sour cream to the mixture, mixing well. (You can make your own sour cream if needed by adding two tablespoons of vinegar to two cups of heavy whipping cream. The heavy whipping cream should be chilled. Allow this combination to stand for a few minutes, then mix gently with a fork until the cream stirs up into a sour cream consistency.)
  6. Add two cups of blueberries to the mixture, stirring to just combine. 
  7. Pour thick batter into the prepared baking dish, using a rubber spatula to scoop all the batter. 
  8. Bake in the pre-heated oven for 55 minutes. 

For the glaze:

  1. Combine all ingredients and stir until a smooth, thick mixture forms. You may adjust any ingredient for desired taste and consistency. Pour on cake before cooling, once you remove the cake from the oven. The glaze will harden as the cake cools. 
  2. Serve when slightly cooled or after chilled in the fridge, according to your preference! I like it cold, personally! 

Thanks to the following two recipes for their inspiration of this combination recipe! 

Blueberry muffins

Blueberry cake with lemon glaze

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