If you love breakfast, you’ll love it even more with this lemon blueberry cake.
I have always loved breakfast. I get so hungry, from all the deep sleeping during the night, that I wake up ready to eat.
Growing up I loved eating cold cereal in the morning, but now I consider cereal my nighttime snack.
This Lemon Blueberry Breakfast Cake has gladly taken it’s breakfast spot. It’s so easy to make, serves a crowd, and tastes amazing.
I used fresh blueberries, and I am so glad I did. They have such a sweet and fresh taste to them, that you are going to love.
The lemon zest just complements the whole cake, and pairs perfectly with the blueberries. You just need to try it, to understand what I am saying. It is so dang good. It may be the best breakfast cake recipe I have ever made.
Ingredients needed for Lemon Blueberry Breakfast Cake:
- Butter
- Lemon
- Sugar
- Egg
- Vanilla
- Flour
- Baking Powder
- Salt
- Buttermilk
- Blueberries
Mix all your ingredients together in a bowl. I used a wooden spoon to mix it all together.
When you coat your blueberries in flour, this is what they should end up looking like. Don’t add the excess flour that didn’t stick to the blueberries, into the mixture. Just spoon out the blueberries, and add them to the batter.
If any batter makes it to the pan (the batter is so yummy) try to spread it out as evenly as you can. I used a rubber spatula, sprayed with nonstick cooking spray.
Bake and enjoy. It is really so yummy whether you serve it as a snack, breakfast, or dessert.
Could I make Lemon Blueberry Cake using a cake mix?
This lemon blueberry cake recipe is a little different from regular cake. It’s more of a muffin mixture than it is a cupcake mixture. It’s extremely sweet and has a lot more flavor.
For this recipe, I would not recommend using a cake mix, because of the ingredients in the cake mix, combined with these ones, might make a bit of a weird texture. It’s also a lot thinner, so your cake won’t be as moist.
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Looking for more breakfast recipes? Here are a few of our favorites:
- Breakfast Tostadas
- Banana Oatmeal Breakfast Muffins
- Turkey Sausage Breakfast Sliders
- Greek Yogurt Honey Breakfast Bowl
- Cinnamon Roll Cake
- Slow Cooker Sausage Breakfast Casserole
- Ham and Cheese Breakfast Casserole
- Breakfast Cookies
- Mini Maple Pancake Muffins
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
Notes
- For this recipe, I would not recommend using a cake mix, because of the ingredients in the cake mix, combined with these ones, might make a bit of a weird texture. It’s also a lot thinner, so your cake won’t be as moist.
Nutrition
Equipment
- 9 x 9 inch baking dish
- Mixing Bowl
Recipe Details
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Learn More-
When does the buttermilk get added?
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This blueberry breakfast cake recipe is the best! Thanks for sharing it...everyone loves it!
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that is a lot of sugar! I know you mentioned it is a sweeter breakfast cake, but has anyone tried it with less sugar? Would like to dial back the sweetness. Any suggestions?
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I tried to make it with less sugar today, but it doesn’t balance out the strong lemon flavor,.I reduced it by 1/8 of a cup at most. I t’s not particularity sweet. Perhaps if the lemon was limited to an amount, instead of the juice of one lemon which is variable.
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Can you use frozen berries for this recipe?
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If I were to double the recipe and put it in a 9x13, would I adjust bake time at all? Thanks!
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Seemed too much for a 9x9 pan, better in a 9x13? Maybe it’s the Utah high altitude? Also had to cook it for longer, 45min.
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Can I make this into muffins instead of a cake? Does the bake time need to be adjusted?
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Is there any substitute for buttermilk? I have all the ingredients to make this morning except for that.
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This was the perfect recipe. I'm making it again tonight and putting them in muffin tins for on the go.
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Made this recipe this morning and it was delicious! I had to bake it longer though - 45 mins I give this a two thumbs up!
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Has anyone made this with a brown sugar, cinnamon, butter topping?
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Does this recipe work with two cups of gluten free flour?
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Is the butter melted or softened?
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Can this be prepared the night before and left in the refrigerator to be baked in the morning?
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I have a question. How much lemon juice would you say to use? We have a lemon tree and our lemons are 3 times regular lemons. I look forward to making this soon.
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can i use a 9 x 13 pan and double the recipe? time?
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salted or unsalted butter?
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Delicious! Used milk with a splash if vinegar as a substitute to buttermilk and it turned out great.
