Lemon Blueberry Muffin Cake Recipe

I love anything with lemon, especially during springtime!  It is so light and refreshing.
 I thought that lemon, blueberries and muffins sounded like a heavenly combination for a delicious breakfast (and boy, was I right)!

Serves: 9

Lemon Blueberry Muffin Cake Recipe

15 minPrep Time

45 minCook Time

1 hrTotal Time

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  • 1/2 cup unsalted butter, room temperature
  • zest from 1 large lemon
  • 1 cup sugar
  • 1 egg
  • 1 tsp. vanilla
  • 2 cups flour
  • 2 tsp. baking powder
  • 1 tsp. kosher salt
  • 2 cups fresh blueberries
  • 3/4 - 1 cup buttermilk
  • 1 Tbsp. sugarPreheat the oven to 350ºF.


  1. Cream butter with lemon zest and 1 cup of the sugar until light and fluffy. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with 1/4 cup of flour, then whisk together the remaining flour, baking powder and salt. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
  2. Spray a 9-inch square baking pan with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar.
  3. Bake for 34-45 minutes. Check with a toothpick to see if done.



309 cal


2 g


61 g


10 g
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