Name: Lemon Blueberry Breakfast Cake Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
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)

How to make Lemon Blueberry Breakfast Cake

Preheat oven to 350℉. 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 ¼ 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 ¼ 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

Lemon Blueberry Breakfast Cake in baking dish.

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.

Enjoy More Delicious Breakfast and Coffee Cake Recipes

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Questions & Reviews

Helen says:

When does the buttermilk get added?
Cyd says:

It's in step 5 in the directions. If you scroll down further in the post, you will see the full recipe with ingredient amounts and full directions. The steps up above are not as detailed as the recipe at the bottom of the post. Hope this helps.
Dorothy Thompson says:

This blueberry breakfast cake recipe is the best! Thanks for sharing it...everyone loves it!
Mary says:

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?
Declan Roberts says:

Can you use frozen berries for this recipe?
Cyd says:

Sure, frozen will work too.
Sherry Elkins says:

If I were to double the recipe and put it in a 9x13, would I adjust bake time at all? Thanks!
Cyd says:

You might need to add a few minutes. Just watch it closely so it is done just right.
Kathy says:

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.
Pzign says:

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.
Kristen says:

Can I make this into muffins instead of a cake? Does the bake time need to be adjusted?
Cyd Adamson says:

You could make it into muffins. Watch it carefully. We don't have a cook time for muffins.
Renee Coughlin says:

Is there any substitute for buttermilk? I have all the ingredients to make this morning except for that.
Momma Cyd says:

It's so easy to make your own buttermilk. Here is a link for the recipe - https://tastesbetterfromscratch.com/how-to-make-buttermilk/
Diane Ayala says:

This was the perfect recipe. I'm making it again tonight and putting them in muffin tins for on the go.
Kylie says:

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!
Donna says:

Has anyone made this with a brown sugar, cinnamon, butter topping?
Peggy Richard says:

Does this recipe work with two cups of gluten free flour?
Momma Cyd says:

Hi Peggy, I wasn't sure since we have not made this breakfast cake with gluten free flour, so I did a little research and this is what I found...Most store-bought gluten-free all-purpose flour mixes are about 1:1 for all-purpose flour, So, if your recipe calls for 2 cups of all-purpose flour, you can substitute 2 cups of the gluten-free flour. (Sounds like it should work just fine!!)
Brittney says:

Is the butter melted or softened?
Momma Cyd says:

It is softened.
Jodie says:

Can this be prepared the night before and left in the refrigerator to be baked in the morning?
Momma Cyd says:

We have only prepared it and stuck it right in the oven. It should work just fine. You may want to let it set out for a few minutes because it will be quite cold from being refrigerated all night, or it may need an extra minute to bake. Just watch it closely.
Ginger says:

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.
Momma Cyd says:

That could be tricky! If your lemons are that big, maybe juice and zest from a half of lemon.
mimi says:

can i use a 9 x 13 pan and double the recipe? time?
Momma Cyd says:

We haven't doubled this in a 9 x 13 inch pan. I'm sure it would work. Maybe best if you 1 1/2 the recipe instead of double. Cook time would be close to the same. Just be sure to test to be sure it's done.
Shari says:

salted or unsalted butter?
Momma Cyd says:

I would use unsalted butter, but if you only have salted butter just reduce the amount of salt in the recipe.
Genie says:

Delicious! Used milk with a splash if vinegar as a substitute to buttermilk and it turned out great.
Jeanette says:

Can I use regular milk instead of using buttermilk? I can't stand buttermilk. I will throw up over buttermilk.
Momma Cyd says:

I'm sure it would be fine with milk. You'll see the comment where one person used milk with a splash of vinegar to make their own type of buttermilk. But I'm sure milk works great too. May alter the taste slightly.