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)

Breakfast has never tasted so sweet. This Lemon Blueberry Cake, may just make me a morning person. It is so easy to make and has the perfect hint of lemon to it. You will love it.

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

Lemon Blueberry Cake Ingredients in bowl

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.

Lemon Blueberry Cake batter spread in pan.

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
Cake Mix Blueberry Muffins
Cinnabon Cinnamon Roll Cake

Serves: 9

Lemon Blueberry Breakfast Cake Recipe

3.80 from 5 votes

Breakfast has never tasted so sweet. This Lemon Blueberry Breakfast Cake, may just make you a morning person. It is so easy to make and has the perfect hint of lemon to it. You will love it.

Prep Time 10 mins

Cook Time 35 mins

Total Time 45 mins

Print Pin

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

Calories: 321 kcal · Carbohydrates: 51 g · Protein: 5 g · Fat: 12 g · Saturated Fat: 7 g · Cholesterol: 47 mg · Sodium: 599 mg · Potassium: 102 mg · Fiber: 2 g · Sugar: 27 g · Vitamin A: 389 IU · Vitamin C: 10 mg · Calcium: 88 mg · Iron: 2 mg

Equipment

9 x 9 inch baking dish
Mixing Bowl

Recipe Details

Course: Breakfast

Cuisine: American

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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.

Join The Discussion

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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.

Lemon Blueberry Breakfast Cake Recipe

Ingredients needed for Lemon Blueberry Breakfast Cake:

Could I make Lemon Blueberry Cake using a cake mix?

Check out our new cookbook

Looking for more breakfast recipes? Here are a few of our favorites: