Lemon blueberry breakfast cake has become my go-to for a special morning treat, ever since I discovered how wonderfully simple it is. I remember the first time I made it for a weekend brunch; the house filled with the most amazing aroma of warm lemon and sweet blueberries, and everyone raved about how bright and flavorful it was. This easy lemon blueberry breakfast cake is truly a crowd-pleaser, offering that perfect zesty lemon blueberry breakfast cake punch without being overly complicated. It’s sunshine in cake form, and I can’t wait for you to try it. Let’s get cooking!
Why You’ll Love This Lemon Blueberry Breakfast Cake
This lemon blueberry breakfast cake is a winner for so many reasons! Here’s why it’s become a favorite in my kitchen:
- It’s bursting with bright, zesty lemon and sweet blueberry flavors that just scream morning sunshine.
- The prep time is incredibly short, making it perfect for busy mornings.
- It’s a relatively healthier option for a breakfast treat, packed with fruit.
- It’s budget-friendly, using common pantry staples.
- Kids and adults alike adore this crowd-pleasing cake.
- You’ll achieve a wonderfully moist lemon blueberry breakfast cake thanks to the buttermilk.
- The texture is light and tender, ensuring a truly moist lemon blueberry breakfast cake experience every bite.
Ingredients for Lemon Blueberry Breakfast Cake
Gather these simple ingredients for a fantastic lemon blueberry breakfast cake. You’ll find that many of these are pantry staples, making this recipe super accessible. For a flavor profile reminiscent of a delightful lemon blueberry coffee cake, we’ll use:
- 2 cups all-purpose flour – the base of our cake
- 1 teaspoon baking powder – for lift
- 1/2 teaspoon baking soda – helps with tenderness
- 1/4 teaspoon salt – balances the sweetness
- 1 cup granulated sugar – for sweetness and moisture
- 1/2 cup unsalted butter, softened – crucial for a tender crumb
- 2 large eggs – bind everything together
- 1 teaspoon vanilla extract – adds warmth and depth
- 1 cup buttermilk – this is key for a moist texture!
- 1 tablespoon lemon zest – for that bright, zesty flavor
- 1/4 cup fresh lemon juice – enhances the lemon notes
- 1 1/2 cups fresh blueberries – the star of the show!
- 1/4 cup powdered sugar for dusting (optional) – for a pretty finish
How to Make Lemon Blueberry Breakfast Cake
- Step 1: Let’s get this lemon blueberry breakfast cake started by preheating your oven to 350°F (175°C). As the oven heats up, grab a 9-inch round cake pan or an 8×8 inch baking pan, and give it a good grease and flour. This ensures our beautiful cake releases perfectly.
- Step 2: In a medium bowl, whisk together the 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. This dry mix creates the foundation for our tender cake.
- Step 3: Now for the magic! In a large bowl, cream together the 1 cup granulated sugar and 1/2 cup unsalted butter, softened. Beat them until the mixture is wonderfully light and fluffy. You’ll notice it becoming paler in color – that’s a good sign!
- Step 4: Beat in the 2 large eggs one at a time, making sure each is incorporated before adding the next. Then, stir in the 1 teaspoon vanilla extract for that classic warm flavor.
- Step 5: In a small bowl, whisk together the 1 cup buttermilk, 1 tablespoon lemon zest, and 1/4 cup fresh lemon juice. This liquid mixture is where all that bright, zesty goodness comes from!
- Step 6: It’s time to combine wet and dry. Alternately add the dry ingredients and the wet ingredients to the butter mixture. Start and end with the dry ingredients. Mix until just combined – be careful not to overmix, as this can lead to a tough cake.
- Step 7: Gently fold in the 1 1/2 cups fresh blueberries. Try not to crush them too much; we want those pretty bursts of blue throughout the cake.
- Step 8: Pour the glorious batter into your prepared cake pan and spread it evenly. You’re well on your way to mastering how to make lemon blueberry breakfast cake!
- Step 9: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The aroma filling your kitchen will be incredible!
- Step 10: Let the lemon blueberry breakfast cake cool in the pan for about 10 minutes. Then, carefully invert it onto a wire rack to cool completely. This step is crucial for preventing a soggy bottom.
- Step 11: Once cooled, dust with 1/4 cup powdered sugar if you like, for that extra touch of sweetness and beauty. Enjoy your homemade lemon blueberry breakfast cake!
Pro Tips for the Best Lemon Blueberry Breakfast Cake
Want to elevate your lemon blueberry breakfast cake game? I’ve picked up a few tricks over the years that make a huge difference:
- Always use fresh blueberries for the best flavor and texture. Frozen ones can bleed into the batter, making it grey.
- Gently fold in the blueberries at the end. Overmixing can break them and cause them to sink.
- Ensure all your ingredients, especially the butter, eggs, and buttermilk, are at room temperature for optimal mixing.
- Don’t overbake! A wooden skewer should come out with moist crumbs, not completely dry.
What’s the secret to perfect Lemon Blueberry Breakfast Cake?
The real secret to a perfect, simple lemon blueberry breakfast cake is the buttermilk and lemon zest combination. They create that signature moist, tender crumb and bright, zesty flavor that makes this cake so irresistible. For more baking inspiration, check out these blueberry blondies.
Can I make Lemon Blueberry Breakfast Cake ahead of time?
Yes, you absolutely can! You can mix the batter and store it in an airtight container in the refrigerator for up to 24 hours before baking. Just be sure to let it sit at room temperature for about 15 minutes before baking.
How do I avoid common mistakes with Lemon Blueberry Breakfast Cake?
The most common mistake is overmixing the batter, which can lead to a tough cake. Also, be careful not to overbake; this can result in a dry lemon blueberry breakfast cake. Always check for doneness a few minutes before the suggested time. Learning about proper baking techniques can be helpful, and resources on baking science can offer insights.
Serving Suggestions for Lemon Blueberry Breakfast Cake
This delightful lemon blueberry breakfast cake is fantastic on its own, but it also pairs beautifully with a few simple additions. For a truly special breakfast or brunch spread, I love serving it with a dollop of fresh whipped cream or a spoonful of Greek yogurt for a creamy contrast. A side of fresh berries, like raspberries or strawberries, also complements the lemon and blueberry flavors wonderfully. If you’re looking for something to pair with your morning cup of coffee, think of this as a delicious, slightly more structured alternative to a classic blueberry lemon breakfast bread. It’s sweet enough to feel like a treat but wholesome enough for any morning.
Nutrition Facts for Lemon Blueberry Breakfast Cake
Here’s a breakdown of the estimated nutritional information per slice for this lemon blueberry breakfast cake:
- Calories: 300 kcal
- Fat: 12g
- Saturated Fat: 7g
- Protein: 4g
- Carbohydrates: 45g
- Fiber: 2g
- Sugar: 25g
- Sodium: 200mg
Nutritional values are estimates and may vary based on specific ingredients used. For more information on nutrition, you can consult resources on food science.
How to Store and Reheat Lemon Blueberry Breakfast Cake
Properly storing your lemon blueberry breakfast cake ensures it stays fresh and delicious for days. Once your cake has completely cooled on a wire rack – this is super important to prevent sogginess – you can store it. For short-term storage, wrap the cake tightly in plastic wrap or place it in an airtight container. It will keep well at room temperature for up to 2 days, or in the refrigerator for 3-4 days. If you want to keep these lovely lemon blueberry baked goods longer, freezing is your best bet! Wrap the cooled cake securely in plastic wrap, then in aluminum foil, and freeze for up to 3 months. To reheat, you can gently warm individual slices in the microwave for about 15-20 seconds, or place them in a 300°F (150°C) oven for a few minutes until warmed through. This method works for both refrigerated and frozen cake slices.
Frequently Asked Questions About Lemon Blueberry Breakfast Cake
What makes this Lemon Blueberry Breakfast Cake so moist?
The combination of buttermilk and a good amount of butter is key to achieving that wonderfully moist texture in this lemon blueberry breakfast cake. The fat from the butter coats the flour proteins, preventing gluten development, which keeps the cake tender. The buttermilk’s acidity also helps tenderize the crumb.
Can I use frozen blueberries for this lemon blueberry breakfast cake?
Yes, you can use frozen blueberries, but there are a couple of things to keep in mind. Don’t thaw them first! Toss the frozen blueberries directly into the batter. This helps prevent them from bleeding color and making your cake a murky gray. You might need to add a minute or two to the baking time for this delicious lemon blueberry morning cake.
How do I get a really strong lemon flavor in my cake?
To really amp up the lemon flavor in your lemon blueberry breakfast cake, use both the zest and the juice from fresh lemons. The zest contains the essential oils, which are packed with intense lemon aroma and flavor. Don’t skip it! For an extra boost, you can even make a simple lemon syrup to brush over the cake after baking. You might find similar flavor profiles in our pineapple coconut mojito.
What can I serve with this cake besides coffee?
This cake is so versatile! Besides coffee, it’s fantastic with a cup of herbal tea or even a glass of cold milk. For a more substantial breakfast or brunch, serve it with a side of scrambled eggs or a fresh fruit salad. It’s a delightful way to start your day, making it a perfect lemon blueberry morning cake.
Variations of Lemon Blueberry Breakfast Cake
This wonderful lemon blueberry breakfast cake is so versatile, and you can easily adapt it to suit different dietary needs or flavor preferences! Here are a few ideas to inspire you:
- Gluten-Free Lemon Blueberry Breakfast Cake: For a gluten-free lemon blueberry breakfast cake, simply swap out the all-purpose flour for a good quality gluten-free all-purpose flour blend that contains xanthan gum. You might find the texture is slightly different, but the delicious lemon and blueberry flavors will still shine through.
- Vegan Lemon Blueberry Breakfast Cake: Creating a vegan lemon blueberry breakfast cake is a breeze! Substitute the unsalted butter with vegan butter or coconut oil, and replace the eggs with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes). For the buttermilk, use your favorite dairy-free milk like almond or soy milk, and add a teaspoon of lemon juice to it beforehand to help it curdle slightly.
- Lemon Blueberry Breakfast Cake with Streusel: Elevate your cake by adding a simple streusel topping! Mix together 1/2 cup flour, 1/4 cup sugar, and 1/4 cup cold butter until crumbly, then sprinkle over the batter before baking for an extra delightful crunch.
- Lemon Blueberry Morning Cake with Lemon Glaze: Instead of powdered sugar, try a simple glaze made from 1/2 cup powdered sugar mixed with 1-2 tablespoons of lemon juice. Drizzle this over the cooled cake for an extra punch of lemon flavor and a beautiful finish.
Lemon Blueberry Breakfast Cake: Dazzling Morning Treat
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A bright and zesty lemon blueberry breakfast cake perfect for a morning treat.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 1/2 cups fresh blueberries
- 1/4 cup powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8×8 inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the granulated sugar and softened butter until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a small bowl, whisk together the buttermilk, lemon zest, and lemon juice.
- Alternately add the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Gently fold in the fresh blueberries.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the lemon blueberry breakfast cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust with powdered sugar if desired before serving your delicious lemon blueberry breakfast cake.
Notes
- For a gluten-free lemon blueberry breakfast cake, use a gluten-free all-purpose flour blend.
- For a vegan lemon blueberry breakfast cake, substitute the butter with vegan butter and the eggs with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, let sit for 5 minutes). Use a dairy-free milk instead of buttermilk.
- Add a streusel topping for an extra treat on your lemon blueberry breakfast cake.
- This recipe makes a wonderful lemon blueberry morning cake.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300 kcal
- Sugar: 25g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
