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:
- Baking Powder
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
- 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
- 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
- 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.
- 9 x 9 inch baking dish
- Mixing Bowl
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