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To make a Lemon Blueberry Breakfast Cake, you need simple and fresh ingredients. Here’s what you will need: - 1 ½ cups all-purpose flour - ½ cup granulated sugar - 2 teaspoons baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ¼ cup unsalted butter, softened - 1 large egg - 1 teaspoon vanilla extract - ½ cup buttermilk (or milk + 1 tablespoon vinegar) - Zest of 1 lemon - 1 tablespoon lemon juice - 1 cup fresh blueberries (plus extra for garnish) - 2 tablespoons powdered sugar (for dusting) Each ingredient plays a key role in the cake's flavor and texture. The all-purpose flour gives the cake its structure, while the sugar adds sweetness. Baking powder and baking soda help the cake rise, making it fluffy. Using unsalted butter offers control over the saltiness of the cake. The egg binds everything together and adds moisture. Vanilla extract enhances the overall taste, while buttermilk provides a nice tang. The lemon zest and juice bring a bright flavor that pairs perfectly with the blueberries. Fresh blueberries add bursts of sweetness and color. For a finishing touch, the powdered sugar gives a lovely dusting on top. Now that you have the ingredients, you can enjoy a delightful breakfast cake that’s both tasty and refreshing! {{ingredient_image_1}} First, I set my oven to 350°F (175°C). This ensures even baking. Next, I prepare my 9-inch round cake pan. I grease it well or line it with parchment paper. This step helps to remove the cake easily later. In a mixing bowl, I whisk together the dry ingredients. I combine 1 ½ cups of all-purpose flour, ½ cup of granulated sugar, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Mixing these well makes sure they blend fully. This step adds great flavor and helps the cake rise. I take ¼ cup of softened unsalted butter and cream it in a separate bowl. I use an electric mixer until it looks light and fluffy. This step is key for a soft texture. Next, I add 1 large egg, 1 teaspoon of vanilla extract, the zest of 1 lemon, and 1 tablespoon of lemon juice. I mix these until fully combined. This mixture adds a bright flavor to the cake. I slowly add the dry mix to the wet mix. I do this in parts, alternating with ½ cup of buttermilk. I start and end with the flour. It’s important not to overmix; I mix just until combined. Finally, I gently fold in 1 cup of fresh blueberries. I’m careful here to avoid crushing them. This keeps the berries whole in the cake. I pour the batter into my prepared pan and spread it evenly. I bake it in the preheated oven for 25-30 minutes. I check for doneness by inserting a toothpick into the center. If it comes out clean and the edges are lightly golden, it’s ready. After baking, I let the cake cool in the pan for about 10 minutes. Then, I transfer it to a wire rack to cool completely. This cooling step keeps the cake from getting soggy. To make your Lemon Blueberry Breakfast Cake great, start with room temperature ingredients. Cold butter or eggs can lead to a dense cake. I suggest letting them sit out for about 30 minutes before you bake. This simple step helps them blend better. Another key tip is to avoid overmixing. Once you combine the wet and dry ingredients, mix gently. You want to see some lumps. Overmixing can make the cake tough. Just fold in your blueberries carefully to keep them whole. To check for doneness, use a toothpick. Insert it into the center of the cake. If it comes out clean, the cake is ready. If you see wet batter, give it a few extra minutes. Every oven is different, so your baking time might change. Keep an eye on your cake, especially after 25 minutes. If your cake browns too quickly, you can cover it with foil. This cake pairs perfectly with a dollop of whipped cream or a scoop of vanilla ice cream. The flavors of lemon and blueberry shine when matched with creamy textures. For presentation, dust the top with powdered sugar and add fresh blueberries. It makes the cake look inviting and delicious. A simple, elegant touch can make your breakfast cake stand out on the table. Pro Tips Fresh Blueberries: Use fresh blueberries for the best flavor and texture. If using frozen, make sure to thaw and drain them to prevent excess moisture in the batter. Room Temperature Ingredients: Ensure your butter, egg, and buttermilk are at room temperature for a smoother batter and better rise. Don’t Overmix: When combining the wet and dry ingredients, mix until just combined to keep the cake light and fluffy. Overmixing can lead to a dense texture. Cool Completely: Let the cake cool completely before dusting with powdered sugar to prevent it from melting and creating a mess. {{image_2}} You can switch up the flavors in this cake. Try using different fruits like strawberries, raspberries, or peaches. Each fruit brings its own sweetness and taste, making your cake unique. Adding spices can also enhance the flavor. Consider cinnamon or nutmeg. Just a pinch can add warmth and depth. If you need gluten-free options, use almond flour or a gluten-free blend. Both work well in this recipe. For a dairy-free version, swap buttermilk with almond milk mixed with vinegar. Adjust the sugar based on your needs. You can reduce it for a less sweet cake. This cake is great for brunch or dessert. Serve it warm with whipped cream for a sweet treat. You can also pair it with coffee or tea. A nice cup of herbal tea complements the lemon flavor perfectly. Enjoy this cake any time of day! To keep your Lemon Blueberry Breakfast Cake fresh, you should store it correctly. First, let the cake cool completely. Then, place it in an airtight container. This keeps moisture in and prevents it from drying out. If you don’t have a container, wrap the cake tightly in plastic wrap. Make sure it’s sealed well to avoid air exposure. If you want to enjoy the cake later, freezing works great. Cut the cake into slices for easy thawing. Wrap each slice in plastic wrap, then place them in a freezer bag. Label the bag with the date. This helps you remember when you made it. The cake can stay in the freezer for up to three months. To thaw, take a slice out and let it sit in the fridge overnight. To keep your cake moist when reheating, use the oven. Preheat your oven to 350°F (175°C). Place the slice on a baking sheet and cover it with foil. Heat it for about 10 minutes. This helps retain the cake’s natural moisture. Serve it warm with a dusting of powdered sugar and fresh blueberries for extra flavor. Enjoy it within two days after reheating for the best taste! This cake keeps well for about 3 days at room temperature. Store it in an airtight container for best results. If you place it in the fridge, it can last for up to a week. Just remember to cover it to avoid drying out. Yes, you can use frozen blueberries. They may make the cake a bit wetter. This can change the texture slightly. However, the taste will still be great. Just be careful not to overmix, as this can crush the berries. You can make this cake a day ahead. Just let it cool completely and wrap it tightly. This helps keep it fresh. You can also freeze the cake. To do this, wrap it well in plastic wrap and foil. It lasts for about a month in the freezer. This blog post covered how to make a delicious Lemon Blueberry Breakfast Cake. We explored the key ingredients, step-by-step instructions, and helpful tips. Plus, we shared variations for different tastes and dietary needs. Store it right to enjoy longer. With these details, you can bake a cake full of flavor that everyone will love. Enjoy the process and share your creation! Your kitchen adventures await.

Zesty Lemon Blueberry Breakfast Cake

A delightful breakfast cake bursting with fresh blueberries and zesty lemon flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 0.5 cups granulated sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.25 cups unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 0.5 cups buttermilk (or milk + 1 tablespoon vinegar)
  • 1 zest lemon
  • 1 tablespoon lemon juice
  • 1 cups fresh blueberries (plus extra for garnish)
  • 2 tablespoons powdered sugar (for dusting)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper for easy removal.
  • In a mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
  • In a separate bowl, cream the softened butter using an electric mixer until light and fluffy.
  • Add the egg, vanilla extract, lemon zest, and lemon juice to the butter and mix until fully incorporated.
  • Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the flour. Mix until just combined.
  • Gently fold in the blueberries, being careful not to crush them.
  • Pour the batter into the prepared cake pan and spread it evenly.
  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the edges are lightly golden.
  • Remove the cake from the oven, and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  • Once cooled, dust the top of the cake with powdered sugar and top with extra blueberries for garnish.

Notes

Serve warm or at room temperature. Great with a cup of coffee.
Keyword blueberry, breakfast, cake, lemon