This Lemon Blueberry Breakfast Cake is a burst of sunshine in every bite, combining the zesty tang of fresh lemon with the sweet juiciness of blueberries. Perfectly moist and tender, it’s a delightful treat that’s ready in just 45 minutes, making it ideal for busy mornings or lazy weekend brunches.
The golden crumb is speckled with vibrant berries, offering a satisfying contrast of textures—soft cake, juicy bursts, and a hint of crisp edges. With its bright, citrusy aroma and balanced sweetness, this cake is a crowd-pleaser that feels indulgent yet wholesome. Plus, it’s packed with nutrients like vitamin C and fiber, so you can savor every slice guilt-free!
Ingredients for Lemon Blueberry Breakfast Cake
- ½ cup butter (softened to room temperature)
- 1 lemon (zested and juiced; about 2 tablespoons juice)
- 1 cup sugar (granulated)
- 1 egg (large, at room temperature)
- 2 teaspoons vanilla extract
- 2 cups flour (divided; all-purpose)
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅔ cup buttermilk (or substitute with ⅔ cup milk + 2 teaspoons lemon juice or vinegar, let sit for 5 minutes)
- 2 cups fresh blueberries (rinsed and dried; frozen can be used if tossed in extra flour)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Spray a 9×9-inch baking pan with nonstick cooking spray.
- Combine wet ingredients: In a mixing bowl, use a hand mixer or whisk to blend the butter, lemon zest, lemon juice, and sugar until creamy and well combined.
- Add egg and vanilla: Mix in the egg and vanilla extract until fully incorporated.
- Mix dry ingredients: Whisk in 1¾ cups of flour (reserve ¼ cup for the blueberries), baking powder, and salt until just combined.
- Incorporate buttermilk: Gently mix in the buttermilk until the batter is smooth.
- Coat blueberries: In a separate bowl, toss the blueberries with the reserved ¼ cup flour until lightly coated. This prevents them from sinking in the batter.
- Fold in blueberries: Gently fold the coated blueberries into the batter until evenly distributed.
- Bake: Spread the batter evenly into the prepared pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the cake cool in the pan for 10 minutes before slicing. Serve warm or at room temperature.
Perfect Pairings: Sauce and Topping Ideas
Elevate your Lemon Blueberry Breakfast Cake with a drizzle of lemon glaze made from 1 cup powdered sugar and 2-3 tablespoons of fresh lemon juice. For a creamy twist, serve with a dollop of whipped cream or a scoop of vanilla yogurt. If you’re feeling indulgent, a warm blueberry compote (simmer 1 cup blueberries with 2 tablespoons sugar and a splash of water) makes a delightful topping!
How to Store and Reheat for Freshness
Store your cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, pop a slice in the microwave for 10-15 seconds or warm it in a 300°F oven for 5-7 minutes. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 2 months—thaw at room temperature before enjoying!
Recipe Variations to Mix It Up
Swap blueberries for raspberries or blackberries for a different berry twist. For a nutty crunch, fold in ½ cup of chopped almonds or pecans. If you’re out of buttermilk, make a quick substitute by mixing ⅔ cup milk with 2 teaspoons of lemon juice or vinegar and let it sit for 5 minutes. Gluten-free? Use a 1:1 gluten-free flour blend instead of regular flour.
Time-Saving Tips for Busy Bakers
Prep your dry ingredients the night before and store them in a sealed container. Use pre-zested lemon zest (available in some stores) to save time. If you’re in a rush, skip the blueberry coating step—just gently fold them into the batter to avoid overmixing. For even faster assembly, use a stand mixer instead of a hand mixer!
Common Questions Answered
Can I use frozen blueberries? Yes, but toss them in flour while still frozen to prevent bleeding. Can I make this ahead? Absolutely! Bake the cake the night before and store it covered. What if I don’t have a 9×9 pan? An 8×8 pan works, but the cake will be thicker—extend baking time by 5-10 minutes. For a 9×13 pan, double the recipe and bake for 25-30 minutes.
Lemon Blueberry Breakfast Cake Recipe
Ingredients
- ½ cup butter
- 1 lemon, zested and juiced
- 1 cup sugar
- 1 egg
- 2 teaspoons vanilla
- 2 cups flour, divided
- 2 teaspoons baking powder
- ½ teaspoons salt
- ⅔ cup buttermilk
- 2 cups blueberries, fresh
Instructions
- Preheat oven to 350 degrees F. Spray a 9×9 inch pan with non stick cooking spray.
- With a hand mixer or whisk, combine the butter, lemon zest as well as the juice from the lemon, and sugar until well combined and creamy.
- Add your egg and vanilla to the mixture, and continue to mix until all the ingredients are well combined.
- Whisk in your flour (reserving 1/4 cup of it for the blueberries), baking powder, and salt, until the wet is fully combined with the dry ingredients.
- Mix in the buttermilk with whisk.
- In a separate bowl, toss the fresh blueberries with the 1/4 cup flour, until they are all lightly coated.
- Fold the blueberries into the batter, until fully combined.
- Spread the cake batter into your prepared 9×9 inch pan, evenly.
- Place in oven and cook for 35-40 minutes.
- Remove from oven and let it cool for about 10 minutes.
- Cut and serve.