Blueberry Lemon Breakfast Cake
The MOISTEST blueberry cake you will ever eat! Perfect for a special breakfast, brunch, or a snack cake.
I haven’t made this cake in about 20 years but yesterday I found it and I thought, what a perfect Springtime brunch idea. After it came out of the oven, I cut a square of it for my photo shoot. Afterwards I said to myself, “I’m only going to eat half”….you know, carbs. But with each bite I said out loud, “YUM!”. I couldn’t resist because it was so good! Just the perfect amount of blueberries and the lemon isn’t overpowering. But the real star is how moist the cake is and the perfect crumb.
INGREDIENTS FOR BLUEBERRY LEMON CAKE
- Unsalted butter, room temperature
- Sugar
- Lemon
- Egg, room temperature
- Pure Vanilla Extract
- All-purpose flour
- Baking Powder
- Kosher salt
- Buttermilk
- Blueberries
SUBSTITUTES
- To make buttermilk substitute: Place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup. Fill the cup with milk (whole milk is best) until it reaches 1/2 cup line. Let stand for 5 minutes. Use as directed.
NOTES
- BAKING DISH OPTIONS: 8-inch square, 9-inch square, doubled in a 13 x 9-inch rectangular, 8 or 9-inch springform pan. Baking times will vary. The smaller the pan, the longer time to bake because it is thicker.
HOW TO MAKE BLUEBERRY LEMON BREAKFAST CAKE
- Preheat the oven 350 degrees F and grease a square 8-inch baking dish.
- Using a stand mixer with a paddle attachment or hand held mixer, cream the butter, sugar, and lemon zest until light and fluffy.
- Add the egg and vanilla extract and beat until combined.
- In a separate small bowl, toss the blueberries with ¼ cup of flour.
- In another bowl, whisk together the remaining flour, baking powder, and salt.
- Remove the bowl from the mixer and add in half the flour mixture to the batter; mix with a spatula by hand.
- Add all of the buttermilk and the lemon juice; stir.
- Add the remaining flour and stir until the flour is incorporated.
- Gently fold in the blueberries. (Be careful not to crush)
- The batter will be thick.
- Spread the batter gently into the greased pan.
- Sprinkle the top with 1 Tbsp sugar and bake for 40-45 minutes; until a toothpick or paring knife comes out clean.
This Blueberry Lemon Breakfast Cake is simple and delicious. But I would like to know what you think and how the recipe turned out for you! Let me know in the comments below.
Blueberry Lemon Breakfast Cake
Recipe details
Ingredients
- ½ cup unsalted butter, room temperature
- 1 cup sugar plus 1 Tbsp to sprinkle on top
- Zest of 1 lemon
- 1 egg, room temperature
- 1 tsp pure vanilla extract
- 2 cups all purpose flour, divided
- 2 tsp baking powder
- 1¼ tsp kosher salt
- Juice of ½ a lemon
- ½ cup buttermilk
- 2 cups fresh blueberries, washed and picked over
Instructions
- Preheat the oven 350 degrees F and grease a square 8-inch baking dish. Using a stand mixer with a paddle attachment or hand held mixer, cream the butter, sugar, and lemon zest until light and fluffy. Add the egg and vanilla extract and beat until combined.
- In a separate small bowl, toss the blueberries with ¼ cup of flour. In another bowl, whisk together the remaining flour, baking powder, and salt.
- Remove the bowl from the mixer and add in half the flour mixture to the batter; mix with a spatula by hand. Add all of the buttermilk and the lemon juice; stir. Add the remaining flour and stir until the flour is incorporated. Gently fold in the blueberries. (Be careful not to crush). The batter will be thick.
- Spread the batter gently into the greased pan. Sprinkle the top with 1 Tbsp sugar and bake for 40-45 minutes; until a toothpick or paring knife inserted in the middle comes out clean.
Tips
- If using a square 9-inch pan, the baking time will be 35-40 minutes.
- The batter can be made the night before, covered tightly in the refrigerator, then baked in the morning.
- Buttermilk is best but if you don’t have you can make this substitute: Place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup. Fill the cup with milk (whole milk is best) until it reaches 1/2 cup line. Let stand for 5 minutes. Use as directed.
Comments
Share your thoughts, or ask a question!
Blueberry cake - better with a crumble top.
Delicious! Easy. Browns beautifully with a delicately crunchy top. This is now one of our favorite lemon recipes.
I made this with a combo of my blueberries and blackberries from this past summer that I had in my freezer. Also used Meyer lemon from our tree.
Thank you for sharing your recipe.