Lemon Blueberry Breakfast Cake

This Lemon Blueberry Breakfast Cake is a delicious, seasonal breakfast treat.

The soft and tender cake is full of blueberries, flavored with buttermilk and fresh lemon zest, and has a light sugar crust.


– Butter  – Sugar – Lemon Zest  – All-Purpose Flour – Blueberries

In the bowl of a stand mixer, add the room-temperature butter and sugar. Using the paddle attachment, beat until light and fluffy, or about 3 minutes.


Slowly add the egg, lemon zest and vanilla and mix on low speed until smooth. Stop the mixer and add the flour, baking powder and salt, then mix on low speed just until almost combined.


Add the buttermilk and continue mixing on low until well mixed. Finally, use a rubber spatula to carefully fold in the fresh blueberries by hand.


Transfer the batter to a buttered 9" x 9" baking dish, using an offset spatula to spread evenly. Sprinkle about 2 tablespoons of coarse sugar over the cake batter just before baking.


Bake in a preheated 350-degrees oven for 45 minutes, or until a toothpick inserted into the center comes out clean.


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