Microwave Blueberry Coffee Cake

Microwave Blueberry Coffee Cake

(12 servings)    Printable Version
  • 2 cups all-purpose flour
  • 2 cups blueberries (thawed if frozen)
  • 1 cup milk
  • 1 cup sugar
  • 1/3 cup butter or margarine - softened
  • 1/4 cup graham cracker crumbs
  • 1 large egg
  • 3 teaspoons baking powder
  • 1 teaspoon salt

  • For The Topping:
  • 1 cup powdered sugar
  • 1 Tablespoon lemon juice
  • 1/4 teaspoon grated lemon peel
Generously grease a 12-cup microwave-safe bundt cake dish. Coat evenly with graham cracker crumbs.

In a large bowl, mix together all remaining ingredients EXCEPT blueberries and glaze ingredients. Beat until batter is smooth. Fold in half of the blueberries.

Pour half the batter evenly into prepared pan. Sprinkle remaining blueberries over batter. Cover with remaining batter.

Microwave uncovered on high - rotating dish 1/4 turn every 4 minutes until top springs back when lightly touched - 12 to 14 minutes.

Allow to cool and invert coffee cake onto serving plate.

Prepare the glaze by mixing all glaze ingredients together. Drizzle evenly over coffee cake.


Your microwave can do a lot more than just warm burritos and pizza. Just make sure your bundt pan is microwave safe. Enjoy!

Mr Breakfast would like to thank AnaLola for this recipe.

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