Go Back
To make this tasty breakfast cake, gather these ingredients: - 2 cups all-purpose flour - 1 cup granulated sugar - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1/2 cup unsalted butter, softened to room temperature - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 1 teaspoon fresh lemon zest (from about 1 medium lemon) - 1/2 cup buttermilk, at room temperature - 1 1/2 cups fresh blueberries (or frozen, thawed and drained) - 1 tablespoon freshly squeezed lemon juice - Optional: Powdered sugar for a light dusting If you need to change some ingredients, here are some tips: - Flour: You can use whole wheat flour for a nuttier flavor. - Sugar: Coconut sugar works well for a healthier option. - Butter: Use coconut oil if you want a dairy-free cake. - Buttermilk: Make your own by mixing milk with a splash of vinegar or lemon juice. - Eggs: Use applesauce or flaxseed meal for a vegan version. I love fresh blueberries in this cake for their bright flavor. However, frozen blueberries can work too. If you use frozen, make sure to thaw and drain them. This prevents extra moisture in the batter. Fresh blueberries add a pop of color and taste that really shines in the cake. {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This step is very important for even baking. Next, grab a 9-inch round cake pan. Grease it well with butter or cooking spray. To make it easier to remove later, line the bottom with parchment paper. In a medium bowl, combine the dry ingredients. You will need 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Use a whisk to mix them well. This helps ensure the leavening agents work properly when baking. In a large bowl, beat together 1/2 cup of softened butter and 1 cup of granulated sugar. Use an electric mixer on medium speed. Mix for about 3-4 minutes until it is light and fluffy. This step gives your cake a nice texture. Add 2 large eggs to the butter-sugar mix. Do this one at a time, mixing well after each. Next, add 1 teaspoon of pure vanilla extract and 1 teaspoon of lemon zest. Mix until everything is well combined. This adds a nice depth of flavor to your cake. Now, it is time to combine everything. Gradually add the reserved dry mix and 1/2 cup of buttermilk to the wet mixture. Start with the dry mix and end with it. Mix gently until just combined. Be careful not to over-mix, as this can make the cake tough. Take 1 1/2 cups of fresh blueberries and gently fold them into the batter. You can also use frozen blueberries if you thaw and drain them first. Use a spatula to mix them in carefully so they don’t break. This step keeps your cake colorful and fruity. Pour the batter into the prepared pan. Smooth the top with a spatula. Bake in the oven for 30-35 minutes. To check if it is done, insert a toothpick into the center. If it comes out clean, your cake is ready. Let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before serving. To keep your breakfast cake moist, start with room temperature ingredients. This helps them mix well. Use fresh blueberries if you can. They add moisture and flavor. Don't over-mix the batter. Mix until just combined for the best texture. Adding buttermilk also helps create a soft crumb. A few simple tips can help you avoid mistakes. First, always measure your flour correctly. Too much flour can make the cake dry. Use a kitchen scale if you can. Second, check your oven temperature with a thermometer. Ovens can be off, and that can change baking time. Lastly, don’t skip the cooling step. Let the cake cool before you slice it. This helps it set and stay moist. Serving your cake well can make it extra special. You can add a light dusting of powdered sugar on top. This gives it a nice look. Serve slices with whipped cream or vanilla ice cream. This makes it feel like a treat. You can also add fresh blueberries and a twist of lemon zest on the plate. This adds color and enhances flavor. Enjoy your beautiful cake with family or friends! Pro Tips Use Room Temperature Ingredients: Allow your eggs and buttermilk to come to room temperature before mixing; this helps create a smoother batter and promotes even baking. Fresh vs. Frozen Blueberries: If using frozen blueberries, make sure to thaw and drain them before adding to the batter to prevent excess moisture that can affect the cake's texture. Don't Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake instead of the desired light and fluffy texture. Check for Doneness: Use a toothpick to check if the cake is done. Insert it into the center; if it comes out clean or with a few moist crumbs, the cake is ready! {{image_4}} You can make this cake even better by adding nuts or other fruits. Walnuts or pecans bring a nice crunch. Just chop them up and fold them into the batter. If you like, add diced apples or ripe peaches too. These fruits add sweetness and moisture. You can mix and match flavors to fit your taste. The cake stays moist and tasty with these add-ins. To make this cake gluten-free, swap out the all-purpose flour. Use a gluten-free flour blend instead. Make sure it has xanthan gum to help with texture. You can also try almond flour or coconut flour. Each choice gives a new flavor and texture. Just remember, baking times may change slightly. Keep an eye on the cake while it bakes. While the cake is great on its own, a glaze can add more flavor. A simple lemon glaze adds a zesty kick. Mix powdered sugar with lemon juice for a sweet topping. You can also try a cream cheese frosting. It’s rich and pairs well with blueberries. Whip up some heavy cream for a light whipped topping too. Each option gives the cake a new twist. To keep your Lemon Blueberry Breakfast Cake fresh, store it in an airtight container. This helps retain moisture and flavor. Place it at room temperature for up to three days. If you want to keep it longer, refrigeration is a good option. Just make sure it’s covered well to prevent it from drying out. Freezing is a great way to save extra cake. Wrap the cooled cake tightly in plastic wrap. Then, place it in a freezer bag or container. This will keep it for about three months. When you're ready to eat it, thaw the cake in the fridge overnight. This ensures it stays moist and tasty. To reheat your cake, preheat your oven to 350°F (175°C). Remove the cake from any wrapping. Place it on a baking sheet. Heat it for about 10-15 minutes. This warms the cake without making it dry. If you like, you can add a light dusting of powdered sugar after reheating. Enjoy your delicious Lemon Blueberry Breakfast Cake warm! Yes, you can use frozen blueberries. Just make sure to thaw and drain them first. This helps keep your cake from getting too wet. Using fresh or frozen blueberries will still give you a tasty cake. To check if your cake is done, insert a toothpick into the center. If it comes out clean, your cake is ready. If it has wet batter on it, bake for a few more minutes. Keep an eye on it to avoid over-baking. Serve the cake warm or at room temperature. You can add a dusting of powdered sugar for a nice touch. A dollop of whipped cream or a scoop of ice cream makes it even better. Fresh blueberries and lemon zest on the side add flavor and color. The cake stays fresh at room temperature for about 2 to 3 days. Make sure to cover it with plastic wrap or store it in an airtight container. This keeps it moist and tasty for longer. Yes, you can make this cake ahead of time. Bake it, let it cool, and then store it in an airtight container. You can also freeze it for up to 3 months. Just thaw it overnight in the fridge when you are ready to enjoy it. This blog post highlights how to craft a delicious lemon blueberry breakfast cake. I walked you through ingredient choices, including tips for fresh and frozen blueberries. You learned step-by-step how to bake the cake perfectly. We also covered best practices for moistness and creative variations to suit your taste. Remember, baking is fun and allows for creativity. Enjoy this tasty cake for breakfast or a snack!

Lemon Blueberry Breakfast Cake

Savor the delightful flavors of this Lemon Blueberry Breakfast Cake, an easy breakfast cake recipe that’s perfect for any morning. With its fluffy blueberry cake texture and invigorating lemon zest cake taste, this homemade blueberry dessert is sure to impress. A delicious treat that’s quick to make and even better to eat! Try it today and brighten your breakfast table! #LemonBlueberryBreakfastCake #EasyBreakfastRecipe #FluffyBlueberryCake #HomemadeDesserts
Print Recipe Pin Recipe

Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened to room temperature

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

1 teaspoon fresh lemon zest (from about 1 medium lemon)

1/2 cup buttermilk, at room temperature

1 1/2 cups fresh blueberries (or frozen, thawed and drained)

1 tablespoon freshly squeezed lemon juice

Optional: Powdered sugar for a light dusting

Instructions
 

Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly, and for extra ease in serving, consider lining the bottom with parchment paper.

    Mix Dry Ingredients: In a medium-sized mixing bowl, combine the flour, baking powder, baking soda, and salt. Use a whisk to thoroughly mix these dry ingredients together, ensuring an even distribution of the leavening agents. Set this mixture aside.

      Cream Butter and Sugar: In a large mixing bowl, utilize an electric mixer on medium speed to cream the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 3-4 minutes.

        Incorporate Eggs and Flavorings: Add the eggs into the butter-sugar mixture one at a time, ensuring to mix well after each addition to integrate fully. Next, add the vanilla extract and lemon zest, mixing until well combined.

          Combine Wet and Dry Ingredients: Gradually add the reserved flour mixture and buttermilk to the butter mixture, alternating between the two. Start with the flour mixture and end with flour, mixing gently until just combined—avoid over-mixing for a tender cake.

            Fold in Blueberries: With a spatula, delicately fold in the fresh blueberries and the lemon juice into the batter. Take care to distribute the blueberries evenly throughout the batter without breaking them down.

              Transfer to the Pan: Pour the prepared batter into the greased cake pan, using a spatula to smooth the top evenly.

                Bake to Perfection: Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

                  Cool and Release: After baking, allow the cake to cool in the pan for about 10 minutes. Then, gently run a knife around the edges and carefully transfer the cake to a wire rack to cool completely.

                    Finish and Serve: Once the cake is fully cooled, if desired, dust the top with powdered sugar for a lovely finish before slicing and serving.

                      Prep Time: 20 mins | Total Time: 1 hour | Servings: 8-10

                        - Presentation Tips: For an elegant touch, serve slices of the cake with a dollop of fluffy whipped cream or a scoop of creamy vanilla ice cream on the side. Garnish each plate with fresh blueberries and a twist of lemon zest to enhance the visual appeal and freshness of this delightful breakfast cake!