One-Bowl Lemon Blueberry Coffee Cake

By AislePrompt Editorial · Published 2026-07-12 · Updated 2026-07-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Moist coffee cake bursting with fresh blueberries and bright lemon zest, made in one bowl for effortless preparation. This American-inspired recipe, ready in about 60 minutes, layers all-purpose flour, granulated sugar, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 8 American cuisine 320 cal/serving

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Ingredients

2 cups all-purpose flour
3/4 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
2 large eggs
1/2 cup plain yogurt
1/3 cup vegetable oil
2 tbsp fresh lemon zest
1 tbsp fresh lemon juice
1 cup fresh blueberries
2 tbsp, for topping turbinado sugar

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Instructions

Step 1: Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
Step 2: In a large mixing bowl, whisk together 2 cups all-purpose flour, 3/4 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt.
Step 3: Add 2 large eggs, 1/2 cup plain yogurt, 1/3 cup vegetable oil, 2 tbsp fresh lemon zest, and 1 tbsp fresh lemon juice to the dry ingredients. Stir gently until just combined.
Step 4: Fold in 1 cup fresh blueberries carefully to prevent them from breaking.
Step 5: Pour the batter into the prepared pan, smoothing the top. Sprinkle 2 tbsp turbinado sugar evenly over the batter surface.
Step 6: Bake for 40-45 minutes until a toothpick inserted in the center comes out clean and the edges are golden.
Step 7: Cool the cake in the pan for 15 minutes before transferring to a wire rack to cool completely.