If you love breakfast, you’ll love it even more with this Lemon Blueberry Breakfast Cake. 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.
Recipe Ingredient Notes
To make Lemon Blueberry Breakfast Cake, you will need the following ingredients:
- Butter
- Lemon
- Sugar
- Egg
- Vanilla
- Flour
- Baking Powder
- Salt
- Buttermilk
- Blueberries
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
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
Storage Suggestions
The best way to store leftovers is by placing the cake into an airtight container and storing it at room temperature for 3-4 days.
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
Some days there’s nothing we want more than a slice of chocolate cake. Check out our comprehensive list of cake recipes here.
- Frosted Banana Cake Recipe
- Frosted Gingerbread Pound Cake
- Blueberry Coffee Cake
- Starbucks Copycat Lemon Pound Cake
Lemon Blueberry Breakfast Cake Recipe
Ingredients
- ½ cup butter
- 1 lemon, zested and juiced
- 1 cup sugar
- 1 egg
- 2 teaspoon vanilla
- 2 cups flour, divided
- 2 teaspoon baking powder
- ½ teaspoon salt
- ⅔ cup buttermilk
- 2 cups blueberries, fresh
Equipment
Instructions
- 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
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
When does the buttermilk get added?
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.
This blueberry breakfast cake recipe is the best! Thanks for sharing it…everyone loves it!
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?
Can you use frozen berries for this recipe?
Sure, frozen will work too.
If I were to double the recipe and put it in a 9×13, would I adjust bake time at all?
Thanks!
You might need to add a few minutes. Just watch it closely so it is done just right.
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.
Seemed too much for a 9×9 pan, better in a 9×13? Maybe it’s the Utah high altitude? Also had to cook it for longer, 45min.
Can I make this into muffins instead of a cake? Does the bake time need to be adjusted?
You could make it into muffins. Watch it carefully. We don’t have a cook time for muffins.
Is there any substitute for buttermilk? I have all the ingredients to make this morning except for that.
It’s so easy to make your own buttermilk. Here is a link for the recipe – https://tastesbetterfromscratch.com/how-to-make-buttermilk/
This was the perfect recipe. I’m making it again tonight and putting them in muffin tins for on the go.
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!
Has anyone made this with a brown sugar, cinnamon, butter topping?
Does this recipe work with two cups of gluten free flour?
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!!)
Is the butter melted or softened?
It is softened.
Can this be prepared the night before and left in the refrigerator to be baked in the morning?
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.
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.
That could be tricky! If your lemons are that big, maybe juice and zest from a half of lemon.
can i use a 9 x 13 pan and double the recipe? time?
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.
salted or unsalted butter?
I would use unsalted butter, but if you only have salted butter just reduce the amount of salt in the recipe.
Delicious! Used milk with a splash if vinegar as a substitute to buttermilk and it turned out great.
Can I use regular milk instead of using buttermilk? I can’t stand buttermilk. I will throw up over buttermilk.
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.
Can you add sourdough starter to these muffins?
That would be yummy! I haven’t tried it so I have no tips but please let us know how it turns out!
Can I use a 9″ spring form pan and if so, how long to bake?
You can substitute a 9″ springform pan but you may need to add between 5-10 minutes to the cooking time (check for doneness after adding 5 minutes)