Huguenot Church Blueberry Coffee Cake

A large vanilla cake on a plate, with blueberries and blueberry sugar.

3.60 from 10 votes

Huguenot Church Blueberry Coffee Cake

This moist and tender Huguenot Church blueberry coffee cake is bursting with fresh blueberries and lemon zest. It's beautifully finished with a sweet lemon glaze and homemade blueberry sugar. This modernized version of a vintage Charleston church recipe is perfect for Easter, Mother’s Day, or any special brunch.

Prep Time30

Cook Time50

Total Time1 20

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: generous slices

Author: Jenny DeRemer

Ingredients

For the Cake

½ cup unsalted butter at room temperature
¾ cup granulated sugar
1 tablespoon lemon zest from 1 lemon
1 teaspoon quality vanilla extract
1 large egg at room temperature
2 cups sifted all purpose flour + 2 tablespoons
2 teaspoons baking powder
½ teaspoon salt
2 cups fresh ripe blueberries cleaned and dried
½ cup fresh buttermilk

For the Blueberry Sugar

5-6 very ripe blueberries mashed
2 tablespoons granulated sugar

For the Lemon Glaze

3 cups powdered sugar
6 tablespoons unsalted butter melted and cooled
¼ cup fresh lemon juice with pulp

US Customary - Metric

Instructions

Making the Cake

Preheat oven to 325°F. Lightly grease and flour an 8-inch springform pan. Set aside.
Set aside 1/3 cup of the fresh blueberries that will be used to garnish the cake after baking. Toss the remaining blueberries with 2 tablespoons flour in a medium bowl and set aside, making sure the berries are dry.
In a small bowl, combine the remaining 2 cups of flour along with the baking powder and salt.
In the bowl of a stand mixer, combine the butter, lemon zest, and ¾ cup of sugar. Beat for several minutes, scraping down the sides as needed, until light and fluffy. Beat in the egg and vanilla just until incorporated.
Alternate adding the flour mixture and the buttermilk in thirds to the creamed butter and sugar, beating on low between each addition until incorporated. The batter will be very thick.
Gently fold in the floured blueberries and any extra flour into the batter with a rubber spatula. Take care not to break the blueberries.
Scoop the batter into the prepared pan and spread evenly. Bake in a 325°F preheated oven for 50-60 minutes or until the top is lightly browned and a toothpick inserted in the center comes out almost clean or with a few moist crumbs attached.
Allow the cake to rest on a wire rack for 30 minutes before removing the sides of the pan. Place the cake on the serving plate or platter and let it cool completely.

Preparing the Blueberry Sugar

Meanwhile, mash 5 blueberries slightly using the tines of a fork. Gradually add the sugar, 1 tablespoon at a time, until the sugar is a beautiful purple color and the grains are loose and not mushy. If it's too dry, add an extra berry. If it's too wet, add extra sugar 1/2 teaspoon at a time. Set aside.

Preparing the Lemon Glaze

Combine the butter, powdered sugar, and lemon juice in a glass measuring cup and whisk until smooth. Place in the microwave to heat for 10 seconds. Whisk again to eliminate any lumps. Set aside.

Decorating the Cake

Pour the lemon glaze onto the center of the cake and allow it to drizzle down the sides and fill in any cracks in the top.
Garnish with fresh blueberries and sprinkle liberally with the blueberry sugar. Slice and enjoy!

Notes

If you're using frozen blueberries, don't thaw them first, or they will add too much moisture to the cake.
Don't overmix the batter. Overmixing can deflate the batter and will give you a dense cake. Cream the butter and sugar until it's light and fluffy, then fold in the remaining ingredients gently to keep the air in the batter, which will give you a tender crumb.
Be sure to use freshly squeezed lemon juice in the glaze. This will give you the absolute best flavor and the citrus brightness that this cake needs.
Let the cake cool completely before glazing. This will ensure that the glaze sets beautifully instead of melting into the cake.

Nutrition