Lemon Blueberry Breakfast Cake Recipe

blueberry cake recipe for breakfast or brunch

5 from 4 votes

Lemon Blueberry Breakfast Cake Recipe

This Lemon Blueberry Cake with buttermilk 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.

Prep Time10

Cook Time45

Total Time55

Course: Breakfast, Dessert

Cuisine: American

Servings: servings

Calories: 406kcal

Author: The Carefree Kitchen

Ingredients

1 cup Butter room temperature
1 cup Sugar
1 large Egg
2 Tablespoons Lemon Zest from 2 lemons
1 teaspoon Vanilla Extract
2 cups All-Purpose Flour
2 teaspoons Baking Powder
1 teaspoon Salt
½ cup Buttermilk
2 cups Blueberries fresh
2 Tablespoons Sugar for topping

Instructions

Preheat oven to 350 degrees F.
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 degree oven for 45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let cool completely on a cooling rack before slicing. Enjoy!

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