Lemon Blueberry Muffin Cake Recipe

I love anything with lemon, especially during springtime!  It is so light and refreshing.
 I thought that lemon, blueberries and muffins sounded like a heavenly combination for a delicious breakfast (and boy, was I right)!

Lemon Blueberry Muffin Cake Recipe:
(Recipe from Plain Chicken)
1/2 cup unsalted butter, room temperature
zest from 1 large lemon
1 cup sugar
1 egg
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
3/4 – 1 cup buttermilk
1 Tbsp. sugarPreheat the oven to 350ºF.

Cream butter with lemon zest and 1 cup of the sugar until light and fluffy. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with 1/4 cup of flour, then whisk together the remaining flour, baking powder and salt. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

Spray a 9-inch square baking pan with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar.

Bake for 34-45 minutes. Check with a toothpick to see if done.

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  1. says

    those look wonderful…. Had the same question, wonder if this recipe would work with frozen blueberries… think I might try and see and I do have frozen eggnog from this winter… that I am thinking this recipe may taste good with… will give it a try…

  2. says

    Made this and it’s a perfect brunch dish — not too sweet — muffin type cake. I used frozen blueberries and lemon juice mixed with the milk to make buttermilk. It worked well! Thanks for the recipe!

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