If you’re dreaming of a bright, tender, and berry-packed way to start your morning, this Lemon Blueberry Buttermilk Breakfast Cake is about to become your new favorite treat. With a burst of juicy blueberries in every bite, a pop of fresh lemon zest, and a crumb that’s just the right kind of moist, this simple cake feels like sunshine on a plate. Whether you’re baking for family brunch, treating overnight guests, or just looking to elevate a quiet weekend at home, this recipe has all the cozy comfort and irresistible flavor you crave.
Ingredients You’ll Need
One of the best things about this Lemon Blueberry Buttermilk Breakfast Cake is how it turns humble pantry staples and a pint of blueberries into something truly special. Each ingredient has a purpose, whether adding rich flavor, keeping the cake ultra-tender, or providing those signature citrus notes that wake up your tastebuds.
- Unsalted butter (1/2 cup, softened): Brings richness and softness to the crumb, so be sure it’s at room temperature for easy creaming.
- Granulated sugar (1 cup): Adds just the right sweetness and creates a beautifully golden crust on top.
- Lemon zest (zest of 1 lemon): The fragrant oils in the zest infuse the cake with bright citrus flavor—don’t skip this step!
- Large egg (1): Gives the cake structure and helps bind all the ingredients together.
- Vanilla extract (1 teaspoon): Enhances the overall flavor and adds warmth, pairing beautifully with lemon and blueberry.
- All-purpose flour (2 cups, divided): The base of the cake, with some reserved for tossing the berries to keep them from sinking.
- Baking powder (2 teaspoons): Ensures the cake rises tall and fluffy.
- Salt (1/2 teaspoon): Balances sweetness, bringing out the full flavor profile.
- Fresh blueberries (2 cups): The star ingredient—sweet, juicy, and bursting with natural color.
- Buttermilk (1/2 cup): Makes the cake incredibly tender and moist with a subtle tang that complements the lemon.
- Lemon juice (2 tablespoons): Adds a final punch of freshness and brightness.
- Coarse sugar for topping (optional): Sprinkled on before baking, it gives the top a delightful, sparkly crunch.
How to Make Lemon Blueberry Buttermilk Breakfast Cake
Step 1: Prep Your Baking Dish and Oven
Start by preheating your oven to 350°F (175°C). Grease an 8×8-inch baking dish with butter or nonstick spray, making sure to get into the corners. This step ensures your Lemon Blueberry Buttermilk Breakfast Cake releases effortlessly after baking—no sticking, just perfect square slices!
Step 2: Cream Butter, Sugar, and Lemon Zest
In a large mixing bowl, combine the softened butter, granulated sugar, and all the fragrant lemon zest. Use an electric mixer or vigorous whisking to beat until the mixture turns pale and fluffy, about 2–3 minutes. This step aerates the batter and gives your cake that soft, dreamy crumb.
Step 3: Add Egg and Vanilla
Crack in your egg and pour in the vanilla extract. Beat until well blended—your batter should look creamy and evenly mixed. This helps the flavors meld together and sets the foundation for a luscious texture in your Lemon Blueberry Buttermilk Breakfast Cake.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together 1 3/4 cups of the flour, baking powder, and salt. This ensures your rising agents are evenly distributed, so the cake bakes up uniformly light and tender.
Step 5: Toss Blueberries in Flour
Place the fresh blueberries in a small bowl and gently toss them with the remaining 1/4 cup of flour. This trick keeps the berries from sinking to the bottom of the cake, so every bite is loaded with juicy fruit.
Step 6: Combine Wet and Dry, Alternating with Buttermilk & Lemon Juice
Add the dry flour mixture to your creamed butter mixture in two batches, alternating with the buttermilk and lemon juice. Always begin and end with the flour mixture. Gently mix until just combined—overmixing at this stage can make the cake tough rather than tender.
Step 7: Fold in Blueberries
Using a spatula, carefully fold the flour-coated blueberries into the batter. Handle gently to avoid squishing them, ensuring your Lemon Blueberry Buttermilk Breakfast Cake is studded with whole berries throughout.
Step 8: Spread, Sprinkle, and Bake
Scoop the batter into your prepared baking dish, spreading it out evenly. If you like, sprinkle a generous layer of coarse sugar over the top for a pretty, sparkling finish. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden brown.
Step 9: Cool and Serve
Let your cake cool in the pan for at least 15 minutes before slicing. This short wait helps it set up for tidy slices and allows the flavors to meld together perfectly—enjoy it warm, or let it cool to room temperature!
How to Serve Lemon Blueberry Buttermilk Breakfast Cake
Garnishes
A little garnish goes a long way to make your Lemon Blueberry Buttermilk Breakfast Cake extra special. Try a light dusting of powdered sugar for an elegant finish, or scatter a few fresh blueberries and thin strips of lemon zest on top for a burst of color and freshness.
Side Dishes
This cake pairs beautifully with a bowl of Greek yogurt, a crisp fruit salad, or even a steaming mug of coffee or tea. Its balanced sweetness makes it a delightful addition to any breakfast or brunch spread alongside eggs, quiche, or savory breakfast casseroles.
Creative Ways to Present
To truly wow your guests, cut the cake into triangles or bars and serve on a pretty platter lined with lemon leaves. For a decadent twist, you can drizzle each slice with a quick lemon glaze made from powdered sugar and lemon juice. Or, layer squares with a dollop of whipped cream for an irresistible breakfast parfait!
Make Ahead and Storage
Storing Leftovers
If you have any slices of Lemon Blueberry Buttermilk Breakfast Cake left, simply cover them tightly with foil or plastic wrap and store at room temperature for up to 2 days. To extend freshness, you can also refrigerate the cake for up to 5 days—just bring to room temp before serving for the best texture.
Freezing
This cake freezes like a dream! Wrap cooled slices individually in plastic wrap, then tuck them into an airtight container or freezer bag. They’ll keep for up to 3 months. When you need a treat, just thaw a slice overnight in the fridge or on the counter for about an hour.
Reheating
To enjoy your Lemon Blueberry Buttermilk Breakfast Cake warm, simply microwave a slice for 10–15 seconds, or heat it in a 300°F oven for a few minutes. This brings back that freshly-baked softness and makes the blueberries extra juicy.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work perfectly here! Just toss them in flour straight from the freezer and fold them into the batter. No need to thaw first—this helps prevent the berries from turning the cake batter purple.
What size pan should I use?
An 8×8-inch square baking dish is ideal and gives you a lovely thick cake. If you only have a 9-inch round pan, it will work, but your cake will be slightly thinner and may bake a bit quicker, so keep an eye on the doneness.
Can I make this cake gluten-free?
Absolutely! Swap out the all-purpose flour for your favorite 1:1 gluten-free baking blend. The rest of the ingredients and method stay exactly the same for a gluten-free Lemon Blueberry Buttermilk Breakfast Cake.
Do I have to use buttermilk?
Buttermilk gives the cake a wonderful tender crumb and subtle tang. If you don’t have it, you can make a quick substitute by stirring 1 1/2 teaspoons of lemon juice or vinegar into 1/2 cup of regular milk—let it sit for 5 minutes before using.
Why do I need to toss the blueberries in flour?
Tossing the blueberries with flour coats them and keeps them from sinking to the bottom of the cake as it bakes. This way, your Lemon Blueberry Buttermilk Breakfast Cake is dotted evenly with juicy berries in every slice.
Final Thoughts
If you’re craving a simple but utterly delightful baking project, this Lemon Blueberry Buttermilk Breakfast Cake deserves a spot in your rotation. The burst of berries and the gentle tang of lemon make it an instant classic, perfect for sharing with those you love—or for treating yourself to a little morning sunshine. Give it a try—you just might find it’s your new favorite way to say “good morning.”
Print
Lemon Blueberry Buttermilk Breakfast Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 9 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Blueberry Buttermilk Breakfast Cake is a delightful treat perfect for a morning or brunch gathering. Bursting with fresh blueberries and a hint of lemon, this moist and tender cake is sure to be a crowd-pleaser.
Ingredients
Cake Batter:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- Zest of 1 lemon
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour, divided
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups fresh blueberries
- 1/2 cup buttermilk
- 2 tablespoons lemon juice
Topping:
- Optional coarse sugar for topping
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- Cream butter, sugar, and zest: In a large bowl, cream the butter, sugar, and lemon zest until light and fluffy.
- Add egg and vanilla: Beat in the egg and vanilla extract until well combined.
- Mix dry ingredients: In a separate bowl, whisk 1 3/4 cups of flour, baking powder, and salt.
- Coat blueberries: Toss blueberries with remaining 1/4 cup flour in a small bowl to prevent sinking.
- Combine ingredients: Add dry ingredients to butter mixture in two parts, alternating with buttermilk and lemon juice.
- Add blueberries: Gently fold in floured blueberries.
- Bake: Spread batter in baking dish, sprinkle with coarse sugar, and bake for 35-40 minutes.
- Cool and serve: Let the cake cool for at least 15 minutes before slicing and serving warm or at room temperature.
Notes
- Frozen blueberries can be used—do not thaw before mixing into the batter.
- This cake keeps well at room temperature for 2 days or refrigerated for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
