This Lemon Blueberry Breakfast Cake recipe is such a morning treat! It's the perfect use for fresh blueberries and buttermilk makes the breakfast cake so tender. It's the perfect pairing with your morning coffee or serve with brunch.
Jump to:
- Breakfast Cake Ingredients
- Why Buttermilk vs Regular Milk in this Breakfast Cake?
- What else can I use with Buttermilk?
- Can this breakfast cake be made ahead of time?
- How to make your own buttermilk?
- Can this breakfast cake recipe be doubled?
- Storage, Freezing, and Reheating
- Recipe Notes and Tips:
- Recipe
- Reviews
Breakfast Cake Ingredients
- Unsalted Butter - you can use salted butter and cut the amount of salt in half. At room temperature.
- Lemon Zest
- White Granulated Sugar
- Egg - at room temperature.
- Vanilla Extract
- All-Purpose Flour
- Baking Powder
- Kosher Salt
- Fresh Blueberries
- Buttermilk - see note below on how to make your own!
Why Buttermilk vs Regular Milk in this Breakfast Cake?
- Because buttermilk is slightly acidic and the lactic acid helps keep the cake tender and moist. It does this by breaking down the tough strands of gluten.
- Buttermilk also adds a slight tang which helps contrast the sweetness nicely.
- Not to mention buttermilk's thickness helps provide a rich creaminess to anything you add it to.
What else can I use with Buttermilk?
Buttermilk isn't just good in this breakfast cake. Muffins, biscuits, scones, other quick breads, pancakes, the list goes on. I love buttermilk in my classic Strawberry Shortcake recipe and don't forget about my best ever, Extra Fluffy Pancakes. Buttermilk is also great for marinating, like in my Hot Honey Chicken.
Can this breakfast cake be made ahead of time?
Yes! You can make the batter, pour it into the pan, cover with plastic wrap and store in the fridge overnight. Just take out 30 minutes before while the oven preheats so it can come to room temperature. Sprinkle with sugar and bake!
How to make your own buttermilk?
Add two teaspoons of white vinegar to a liquid measuring cup then add enough milk (2% or whole milk is preferred) until it reached the ½ cup mark. Allow to stand for 5 minutes before using.
Can this breakfast cake recipe be doubled?
It can! You can double the recipe and bake in a 9x13 inch pan. The baking time will be slightly longer but still check it around 35-40 minus.
Storage, Freezing, and Reheating
Storage: Leftover breakfast cake can be stored, covered, at room temperature for 1 day or stored in the fridge for 3 days.
Freezing: Let cool completely then wrap well with plastic wrap and freeze for up to 3 months. Thaw at room temperature overnight before serving.
Reheating: To reheat, bake at 350 degrees F for about 15 minutes until warmed.
Recipe Notes and Tips:
Make into Muffins: Make the batter as directed then add to a greased 12-cup standard muffin tin, sprinkle with sugar, and bake for about 20 minutes. Or you can bake them in a 6-cup jumbo muffin tin and bake for around 30 minutes.
Frozen Blueberries. You can use frozen blueberries instead of fresh. Do not thaw first and don’t forget to toss with flour as directed in the recipe.
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PrintRecipe
Lemon Blueberry Breakfast Cake
This Lemon Blueberry Breakfast Cake recipe is such a morning treat! It's the perfect use for fresh blueberries and buttermilk makes the breakfast cake so tender. It's the perfect pairing with your morning coffee or serve with brunch.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 9 servings
- Category: Breakfast
- Method: Oven
- Cuisine: American
Ingredients
- ½ cup unsalted butter, softened to room temperature
- 1 cup white granulated sugar
- 1 large lemon, zested
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups all purpose flour, divided
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
- 2 cups fresh blueberries
- ½ cup buttermilk
- 1-2 tablespoons raw turbinado sugar or white granulated sugar, optional to sprinkle on top
Instructions
- Preheat Oven and Prepare Pan. Preheat oven to 350ºF. Grease an 8x8 inch baking pan and line with parchment paper.
- Cream Butter and Sugar. In a stand mixer with the paddle attachment or large bowl with a hand mixer, cream the softened butter, sugar, and lemon zest until light colored and fluffy. Add the vanilla and the egg, beat until combined.
- Prepare Blueberries. In a medium bowl, toss the blueberries with ¼ cup of the flour. In another medium bowl, whisk the remaining 1 ¾ cup flour with the salt and baking powder.
- Add Dry Ingredients and Buttermilk. Add about half of the flour mixture to the batter. Fold to combine with a spatula or spoon. Add the buttermilk and stir to combine. Add the remaining flour and stir to combine. Fold in the blueberries (leaving any extra flour in the bowl, so use a spoon to scoop out blueberries vs dumping in). The batter will be very thick.
- Add Batter to Pan. Pour the batter into the prepared pan and gently spread into an even layer. Sprinkle the batter with the raw sugar (or regular sugar). Bake in the preheated oven for about 45 minutes - use a toothpick to check for doneness (I like to check at 40 minutes to start). Some crumbs on the toothpick is good, you don't want any wet batter.
- Cool and Enjoy. Allow to cool for 10-15 minutes before serving.
Notes
Make your own Buttermilk: put two teaspoons of white vinegar in a measuring cup, add 2% of whole milk to the ½ cup line. Allow to sit for 5 minutes before using.
Nutrition
- Serving Size: 1/9 of cake
- Calories: 324
- Sugar: 27.9 g
- Sodium: 164.6 mg
- Fat: 11.6 g
- Carbohydrates: 51.9 g
- Fiber: 1.6 g
- Protein: 4.4 g
- Cholesterol: 49.3 mg
Keywords: Lemon Blueberry Breakfast Cake, Breakfast Cake Recipe, Lemon blueberry cake, Buttermilk breakfast cake recipe
Katie says
This was the perfect brunch recipe! I used frozen blueberries and it turned out great.
★★★★★