Blueberry Lemon Breakfast Cake

Blueberry Lemon Breakfast Cake is a delicious lemon cake bursting with blueberries. It’s the perfect cake for a special breakfast, brunch, or snack. This is the MOISTEST blueberry cake you will ever eat!

I haven’t made this cake in about 20 years but yesterday I found it and I thought, what a perfect Springtime brunch idea. After it came out of the oven, I cut a square of it for my photo shoot. Afterwards I said to myself, “I’m only going to eat half”….you know, carbs. But with each bite I said out loud, “YUM!”. I couldn’t resist because it was so good! Just the perfect amount of blueberries and the lemon isn’t overpowering. But the real star is how moist the cake is and the perfect crumb.

INGREDIENTS FOR BLUEBERRY LEMON CAKE

  • Unsalted butter, room temperature
  • Sugar
  • Lemon
  • Egg, room temperature
  • Pure Vanilla Extract
  • All-purpose flour
  • Baking Powder
  • Kosher salt
  • Buttermilk
  • Blueberries

SUBSTITUTES

To make buttermilk substitute: Place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup. Fill the cup with milk (whole milk is best) until it reaches 1/2 cup line. Let stand for 5 minutes. Use as directed.

NOTES

IMPORTANT BAKING DISH OPTIONS AND TIPS: 8-inch square, 9-inch square, doubled in a 13 x 9-inch rectangular, 8 or 9-inch springform pan. Baking times will vary because the smaller the pan, the longer time to bake because it is thicker. Make sure when spreading the cake batter in the pan that there is at least a 1/2-inch to 1-inch space for the cake to rise while baking.

HOW TO MAKE BLUEBERRY LEMON BREAKFAST CAKE

  • Preheat the oven 350°F and grease a square 8-inch or 9-inch baking dish.
  • Using a stand mixer with a paddle attachment or hand held mixer, cream the butter, sugar, and lemon zest until light and fluffy.
  • Add the egg and vanilla extract and beat until combined.
  • In a separate small bowl, toss the blueberries with ¼ cup of flour.
  • In another bowl, whisk together the remaining flour, baking powder, and salt.
  • Remove the bowl from the mixer and add in half the flour mixture to the batter; mix with a spatula by hand.
  • Add all of the buttermilk and the lemon juice; stir.
  • Add the remaining flour and stir until the flour is incorporated.
  • Gently fold in the blueberries. (Be careful not to crush)
  • The batter will be thick.
  • Spread the batter gently into the greased pan.
  • Sprinkle the top with 1 Tbsp sugar and bake for 40-45 minutes; until a toothpick or paring knife comes out clean.

This Blueberry Lemon Breakfast Cake is so simple and delicious. I would like to know what you think and how the recipe turned out for you! Let me know in the comments below.

OTHER DELICIOUS CAKE RECIPES TO TRY:

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5 from 2 votes

Blueberry Lemon Breakfast Cake

Blueberry Lemon Breakfast Cake is a delicious lemon cake bursting with blueberries. It's the perfect cake for a special breakfast, brunch, or snack. This is the MOISTEST Blueberry Breakfast Lemon Cake you will ever eat!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: blueberries
Servings: 9
Author: Louise Rio

Ingredients

  • ½ cup unsalted butter, room temperature
  • 1 cup sugar plus 1 Tbsp to sprinkle on top
  • Zest of 1 lemon
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 2 cups all purpose flour, divided
  • 2 tsp baking powder
  • tsp kosher salt
  • Juice of ½ a lemon
  • ½ cup buttermilk
  • 2 cups fresh blueberries, washed and picked over

Instructions

  • Preheat the oven 350°F and grease a square 8-inch or 9-inch baking dish. Using a stand mixer with a paddle attachment or hand held mixer, cream the butter, sugar, and lemon zest until light and fluffy. Add the egg and vanilla extract and beat until combined.
  • In a separate small bowl, toss the blueberries with ¼ cup of flour. In another bowl, whisk together the remaining flour, baking powder, and salt.
  • Remove the bowl from the mixer and add in half the flour mixture to the batter; mix with a spatula by hand. Add all of the buttermilk and the lemon juice; stir. Add the remaining flour and stir until the flour is incorporated. Gently fold in the blueberries. (Be careful not to crush). The batter will be thick.
  • Spread the batter gently into the greased pan. Sprinkle the top with 1 Tbsp sugar and bake for 40-45 minutes; until a toothpick or paring knife inserted in the middle comes out clean.

Notes

  • Make sure when spreading the cake batter in the pan that there is a 1/2 to 1-inch space at the top for the cake to rise; otherwise use a larger dish. 
  • If using a square 9-inch pan, the baking time will be 35-40 minutes. 
  • The batter can be made the night before, covered tightly in the refrigerator, then baked in the morning. 
  • Buttermilk Substitute: Place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup. Fill the cup with milk (whole milk is best) until it reaches 1/2 cup line. Let stand for 5 minutes. Use as directed.

4 thoughts on “Blueberry Lemon Breakfast Cake”

  1. 5 stars
    Honestly, 5 stars is too little!
    I give it 100!
    So fresh and soft, I agree with the breakfast and coffee, but I also bite into it and think of summer afternoon by the pool with my iced coffee. Yum! Oki

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