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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)!
Lemon Blueberry Muffin Cake Recipe
You'll love this easy cake of lemon, blueberries and muffins. It sounds like a heavenly combination for a delicious breakfast
Serving
Ingredients
- ½ cup butter (unsalted), room temp
- 1 lemon, zested
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups fresh blueberries
- 1 cup buttermilk
- 1 Tablespoon sugar
Instructions
- Preheat oven to 350 degrees
- 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
- Spray a 9-inch square baking pan with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar.
- Bake for 34-45 minutes. Check with a toothpick to see if done.
Nutrition
Calories: 330 kcal · Carbohydrates: 52 g · Protein: 5 g · Fat: 12 g · Saturated Fat: 7 g · Trans Fat: 1 g · Cholesterol: 48 mg · Sodium: 390 mg · Potassium: 119 mg · Fiber: 2 g · Sugar: 29 g · Vitamin A: 406 IU · Vitamin C: 10 mg · Calcium: 98 mg · Iron: 2 mg
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.
Do you think you could do these w/frozen blueberries?
Wow those look really good!
those look wonderful…. Had the same question, wonder if this recipe would work with frozen blueberries… think I might try and see and I do have frozen eggnog from this winter… that I am thinking this recipe may taste good with… will give it a try…
seriously delicious looking!
smiles.
michele
I am not sure how it would work with frozen blueberries. I think it might cause it to be a little soggy because they would thaw when baking.
Hi!
I haven’t tried it with frozen blueberries. My only concern is that the frozen blueberries would thaw while it was baking and make it a little soggy. Let us know if you try it! 🙂
It is great with frozen – I just made it this morning. I almost always use frozen blueberries (and other berries) in my baking!
Just made this tonight and it was phenomenal!!!! I used 1/2 of the lemon’s juice with milk as a buttermilk substitute. The zest/lemon takes this to a new level!
Made this and it’s a perfect brunch dish — not too sweet — muffin type cake. I used frozen blueberries and lemon juice mixed with the milk to make buttermilk. It worked well! Thanks for the recipe!