Blueberry Lemon Breakfast Cake

Oh wow… this Blueberry Lemon Breakfast Cake is so soft and sweet! It’s filled with juicy blueberries and a little lemon zing. I made it one morning, and it was gone so fast!

The smell is so yummy. It makes the whole house feel happy. Everyone wanted another piece right away.

It’s super easy to bake. Just mix, bake, and eat. Let’s make this sweet morning cake together!

Why You’ll Love This Recipe

• Bright, Zesty Flavor: The lemon zest and juice combined with the sweetness of fresh blueberries create an uplifting, refreshing flavor that wakes up your taste buds.
• Light and Fluffy: With the right mix of ingredients, this cake turns out perfectly light and fluffy every time.
• Simple Ingredients: You don’t need a lot of fancy ingredients to make this breakfast cake; just the basics like flour, sugar, butter, eggs, and blueberries, and you’re good to go.
• Perfect for Meal Prep: You can bake this cake ahead of time, and it’ll stay fresh for days, making it a great option for meal prep.
• Customizable: Add a glaze or a sprinkle of powdered sugar, or even some whipped cream for extra indulgence!

Required Kitchen Tools

Before we dive into the recipe, let’s quickly go over the kitchen tools you’ll need to make this delicious breakfast cake. While it’s a simple recipe, having the right tools on hand makes the process smoother and quicker.

• Mixing Bowls: A few medium to large-sized bowls for mixing the wet and dry ingredients.
• Hand or Stand Mixer: While you can mix by hand, a mixer will save you time and ensure a smooth, well-blended batter.
• Whisk: For combining the dry ingredients and for mixing the wet ingredients.
• Measuring Cups and Spoons: To ensure you’re adding the right amount of each ingredient.
• 9×9 Baking Dish or Round Cake Pan: A 9×9 square pan or a round 8-inch cake pan will work perfectly for this recipe.
• Spatula: For folding the blueberries into the batter and scraping down the sides of the bowl.
• Cooling Rack: To allow the cake to cool properly after baking.
• Zester or Grater: For zesting the lemon.

Ingredients

This simple recipe requires a few basic ingredients that you probably already have in your kitchen. Let’s go over what you’ll need:

• Butter: I recommend using unsalted butter for this recipe. It adds richness and moisture to the cake.
• Lemon: You’ll need both the zest and juice of a fresh lemon to infuse the cake with its tangy flavor.
• Sugar: Regular granulated sugar adds the perfect sweetness to balance out the tartness of the lemon and blueberries.
• Egg: One large egg binds the ingredients together and helps the cake rise.
• Vanilla Extract: Just a teaspoon of vanilla extract adds a warm, sweet depth to the flavor of the cake.
• All-Purpose Flour: This is the main dry ingredient that creates the cake’s structure.
• Baking Powder: A key leavening agent that helps the cake rise and become light and fluffy.
• Salt: A pinch of salt enhances the sweetness of the cake and balances the flavors.
• Buttermilk: Buttermilk adds moisture and a slight tang to the cake, helping to keep it tender.
• Blueberries: Fresh blueberries work best for this recipe. They add a pop of color and a burst of juicy flavor.

Step-by-Step Instructions

Now that we have everything we need, let’s jump into the process of making this delightful Blueberry Lemon Breakfast Cake. Follow these simple steps, and you’ll have a fresh, delicious cake ready to serve in no time!

1. Preheat Your Oven and Prepare Your Pan

Start by preheating your oven to 350°F (177°C). This ensures that the oven is the perfect temperature when the cake is ready to go in. Grease and flour your baking dish or line it with parchment paper. This will make sure that the cake doesn’t stick to the pan and makes it easier to remove after baking.

2. Mix the Wet Ingredients

In a large mixing bowl, cream the butter and sugar together until the mixture becomes light and fluffy. You can use a stand mixer or hand mixer to make this step quick and easy. This process is essential because it helps to incorporate air into the batter, giving the cake a light texture.

Once the butter and sugar are creamed together, add the egg, vanilla extract, lemon juice, and lemon zest. Mix everything until smooth. The lemon zest will release aromatic oils that will give the cake a fresh, citrusy scent as it bakes.

3. Add the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix at this stage, as it can make the cake dense.

4. Add the Buttermilk

Pour in the buttermilk and stir gently until the batter is smooth and well combined. Buttermilk is key to achieving that tender, soft texture in the cake. It also helps balance the tanginess of the lemon, creating a perfectly harmonious flavor.

5. Fold in the Blueberries

Now it’s time to fold in the blueberries. Gently stir the fresh blueberries into the batter, taking care not to crush them. If you’re worried about the blueberries sinking to the bottom of the cake while baking, you can toss them in a little bit of flour before adding them to the batter. This will help to suspend them evenly throughout the cake.

6. Bake the Cake

Transfer the batter into the prepared baking dish and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes or until the top is golden brown, and a toothpick inserted into the center comes out clean. The cake will rise beautifully and develop a lovely golden crust.

7. Cool and Serve

Once the cake is done baking, remove it from the oven and let it cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely. This helps the cake set and ensures it won’t fall apart when you slice into it.

Serving and Decoration

While this cake is perfectly delicious on its own, you can take it to the next level with a few simple touches. You can drizzle the top with a lemon glaze for added sweetness and a glossy finish. Or, dust it with powdered sugar for a light, elegant touch. For extra indulgence, a dollop of whipped cream or a scoop of vanilla ice cream would make this breakfast cake feel like a true dessert.

Variations for Blueberry Lemon Breakfast Cake

This Blueberry Lemon Breakfast Cake is already packed with flavor, but if you want to switch things up or customize it to your liking, here are some fun variations to try:

• Swap the Berries: Not a fan of blueberries? Try raspberries, blackberries, or even diced strawberries for a different fruit experience.
• Add a Crunchy Topping: Sprinkle some coarse sugar or a crumbly streusel topping over the batter before baking for extra texture.
• Make It Gluten-Free: Substitute all-purpose flour with a high-quality gluten-free flour blend for a gluten-free version of this cake.
• Use Almond Extract: Swap vanilla extract for almond extract to give the cake a subtle nutty flavor that pairs well with berries.
• Add Nuts: Fold in chopped pecans or almonds for a bit of crunch.
• Coconut Twist: Add shredded coconut to the batter or sprinkle some on top before baking for a tropical flair.
• Extra Lemon Flavor: If you love lemon, add a few extra teaspoons of lemon zest to enhance the citrusy kick.
• Dairy-Free Option: Replace the butter with coconut oil or a plant-based butter substitute and use almond milk with a splash of lemon juice instead of buttermilk.

Storing Blueberry Lemon Breakfast Cake

This cake stays moist and delicious for days, making it a fantastic make-ahead option. Here’s how to store it properly:

Room Temperature Storage

• If you plan to eat the cake within 1-2 days, store it in an airtight container at room temperature.
• Keep it in a cool, dry place away from direct sunlight.

Refrigerator Storage

• To extend its freshness, store the cake in the refrigerator for up to 5 days.
• Wrap it tightly with plastic wrap or place it in an airtight container to prevent it from drying out.

Freezing Instructions

• This cake freezes beautifully! Slice it into individual portions, wrap each slice in plastic wrap, and place them in a freezer-safe bag or container.
• When ready to enjoy, simply thaw at room temperature or microwave for 20-30 seconds for a warm, fresh-out-of-the-oven taste.

How to Serve Blueberry Lemon Breakfast Cake

This breakfast cake is incredibly versatile and can be served in various ways depending on the occasion. Here are some serving ideas:

• Classic Style: Enjoy a slice as is, with a cup of coffee or tea.
• Lemon Glaze: Drizzle with a simple lemon glaze (mix powdered sugar with a little lemon juice) for an extra sweet and tangy kick.
• Powdered Sugar Dusting: Lightly sprinkle powdered sugar over the top for a simple, elegant finish.
• With Whipped Cream: Serve with a dollop of whipped cream and a few extra fresh blueberries for a fancy brunch presentation.
• With Yogurt: Pair with Greek yogurt for a protein-packed breakfast.
• Turn It Into a Dessert: Add a scoop of vanilla ice cream on top for a delicious after-dinner treat.

Nutrition Information

This Blueberry Lemon Breakfast Cake is a delightful balance of flavor and nourishment. While it does have some sugar and butter, it also includes fresh fruit and buttermilk, which provide some nutritional benefits.

Nutrient	Per Serving (1 Slice)
Calories	~220 kcal
Carbohydrates	32g
Protein	3g
Fat	9g
Saturated Fat	5g
Cholesterol	40mg
Sodium	120mg
Fiber	1g
Sugar	18g
Vitamin C	6% DV
Calcium	8% DV

Note: These values are approximate and may vary depending on specific ingredients used.

Recipe FAQs

Can I use frozen blueberries instead of fresh?

Yes! If using frozen blueberries, do not thaw them before adding them to the batter. Toss them in a little flour to prevent them from bleeding into the cake.

What can I use instead of buttermilk?

If you don’t have buttermilk, you can make a quick substitute by mixing ½ cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.

Can I make this cake ahead of time?

Absolutely! This cake stays moist for a few days and can also be frozen for longer storage. It’s a great make-ahead breakfast or brunch option.

Can I make this into muffins instead?

Yes! You can portion the batter into muffin tins and bake at 350°F (177°C) for about 18-22 minutes, or until a toothpick comes out clean.

How do I prevent blueberries from sinking to the bottom?

Toss the blueberries in 1 tablespoon of flour before folding them into the batter. This helps distribute them more evenly throughout the cake.

Tips for the Best Blueberry Lemon Breakfast Cake

Want to make sure your cake turns out perfectly every time? Follow these expert tips:

1. Use Fresh, High-Quality Ingredients

• Fresh lemons will give you the best zest and juice—avoid bottled lemon juice for the best flavor.
• If using fresh blueberries, ensure they are firm and not overly ripe to prevent excess moisture.

2. Don’t Overmix the Batter

• Overmixing can make the cake dense instead of light and fluffy. Mix until just combined after adding the dry ingredients.

3. Adjust Baking Time Based on Your Oven

• Every oven is different, so check for doneness at the 30-minute mark. The cake is ready when a toothpick inserted in the center comes out clean.

4. Prevent Blueberries from Sinking

• Toss blueberries in a little flour before folding them into the batter—this helps them stay evenly distributed throughout the cake.

5. Let the Cake Cool Before Slicing

• Allow the cake to cool for at least 10-15 minutes before cutting into it. This helps it set properly and makes slicing easier.

Why You’ll Love This Recipe

✔ Bursting with Fresh Flavor: The combination of sweet blueberries and bright lemon zest makes each bite irresistible.
✔ Soft & Moist Texture: The buttermilk ensures a perfectly tender crumb.
✔ Easy to Make: Simple ingredients, one bowl, and minimal effort!
✔ Perfect for Any Occasion: Enjoy it for breakfast, brunch, or as a snack with tea or coffee.
✔ Freezer-Friendly: Make a batch and enjoy it whenever you want!

Final Thoughts

This Blueberry Lemon Breakfast Cake is the perfect balance of fruity sweetness and zesty brightness. It’s soft, moist, and pairs wonderfully with coffee or tea. Whether you’re serving it for a family breakfast, weekend brunch, or just as a sweet snack, it’s sure to be a crowd-pleaser.