Lemon Blueberry Breakfast Cake

I discovered this lemon blueberry breakfast cake on a lazy Sunday morning when I had friends arriving unexpectedly for brunch. I needed something impressive but simple, and this cake became my go-to answer. The combination of bright lemon zest with burst of juicy blueberries felt like sunshine on a plate, and I've made it countless times since.

I remember the first time I nailed this recipe, my sister took one bite and asked for the recipe before finishing her slice. That's when I knew I'd found something special. Now it's the cake people request when they come over, and I love having this ready to pull from the fridge for those mornings when coffee needs a proper companion.

Ingredients

• All-purpose flour (2 cups/250 g): I use a quality brand that gives consistent results. Measuring by weight rather than scooping prevents dense cakes, but if you scoop, fluff the flour and level it gently.
• Baking powder (2 tsp) and salt (1/2 tsp): These are the foundation of rise and flavor balance. Don't skip the salt even though it's small, it brightens everything.
• Unsalted butter (1/2 cup/115 g), softened: Softened means it leaves an indent when you press it, not melted. This creaming step is where the cake gets its tender crumb.
• Granulated sugar (1 cup/200 g): The sweetness that balances the tartness of lemon and brings out the blueberry flavor.
• Eggs (2 large): Room temperature eggs incorporate better into the batter. If you forget to bring them out, place them in warm water for 5 minutes.
• Pure vanilla extract (1 tsp): The vanilla supports and deepens all the other flavors without announcing itself.
• Lemon zest and fresh lemon juice: This is where the magic lives. Zest the lemon before juicing, and use fresh juice not bottled, if you can help it. That brightness can't be replicated.
• Whole milk or buttermilk (1/2 cup/120 ml): Buttermilk adds subtle tang and extra tenderness. If using regular milk, you're still getting a beautiful cake.
• Fresh or frozen blueberries (1 1/2 cups/225 g): I reach for whatever is available, but if using frozen, don't thaw them. That's the secret to preventing them from bleeding into the batter.
• Coarse sugar for topping (2 tbsp, optional): This gives a pleasant crunch and catches the light. It's optional but worth the effort.

Instructions

Get Everything Ready:

Preheat your oven to 350°F (175°C) while you work. Grease a 9-inch square baking pan and line it with parchment paper, leaving some overhang so you can lift the finished cake out easily. Having everything prepared before you start mixing means you're not rushing at the critical baking moment.

Mix the Dry Team:

In a medium bowl, whisk together the flour, baking powder, and salt. This distributes the leavening evenly so your cake rises uniformly. Set this aside and don't think about it again until the next step.

Cream Butter and Sugar:

In a large bowl, beat the softened butter and sugar together for about 2-3 minutes. You're looking for a light, fluffy mixture that's pale yellow and increased in volume. This is where air gets incorporated into your cake, creating that tender crumb everyone loves. Listen for the sound to change from wet to whipped.

Build the Wet Base:

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the vanilla, lemon zest, and lemon juice. You'll smell the brightness of the lemon fill your kitchen. This is the moment where you know this cake will be special.

The Part Where Magic Happens:

Add the flour mixture to your wet ingredients in three additions, alternating with the milk and beginning and ending with flour. Stir until just combined, do not overmix. Overmixing develops gluten which makes cakes tough. Mix until you don't see streaks of flour, then stop. Trust yourself here.

Fold In the Stars:

In a small bowl, toss the blueberries with 1 tablespoon of flour to coat them lightly. This prevents them from sinking to the bottom. Gently fold the floured blueberries into the batter with a rubber spatula, being careful not to crush them.

Into the Oven:

Spread the batter evenly in your prepared pan. Sprinkle the coarse sugar over the top if using. Slide it into the oven and bake for 38-42 minutes, until a toothpick inserted in the center comes out clean and the top is golden brown. The kitchen will smell amazing during this time.

Cool and Release:

Let the cake cool in the pan for 15 minutes, then carefully lift it out using the parchment overhang. Transfer to a wire rack and cool completely before slicing. This patience prevents the warm cake from falling apart.

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This cake became a tradition at our weekend breakfasts, and now my kids know that a lemon blueberry cake in the kitchen means something good is about to happen. It's comfort food that feels elegant enough for a summer brunch, which is the kind of recipe I keep reaching for year after year.

Keeping It Fresh

Store your cooled cake covered at room temperature for up to 3 days, or wrap it tightly and refrigerate for up to 5 days. The cake actually stays more moist this way. If you want to freeze it, wrap individual slices in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw at room temperature for about an hour before serving.

When You're Missing Something

Don't have fresh blueberries? Frozen works just as well, and honestly sometimes better because the season doesn't matter. Out of buttermilk? Mix regular milk with a splash of lemon juice and let it sit for 5 minutes. Can't find coarse sugar? Brown sugar adds a subtle molasses note that's actually delicious. This cake adapts beautifully because the foundation is strong.

Serving Ideas That Clicked

Serve slightly warm or at room temperature with a cup of coffee or tea. A dollop of whipped cream or Greek yogurt adds luxury without effort. For a glaze, mix 1/2 cup powdered sugar with 1-2 tbsp fresh lemon juice and drizzle over the cooled cake, letting it pool slightly on top. Dust with a pinch more lemon zest just before serving for visual appeal and an extra flavor note.

• A slice of this cake tastes even better with a friend across the table, so don't be shy about sharing it.
• Remember that breakfast cake doesn't have to stay at breakfast. This is a perfectly respectable dessert too.
• Serve it on your prettiest plate because presentation matters, and this cake deserves that kind of attention.

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This cake is pure joy in a pan, and once you make it once, you'll understand why it became my constant companion for bright mornings and gathered friends. Make it today, and taste why it matters.

Your Recipe Questions Answered

→ How do I prevent blueberries from bleeding into the batter?

Toss blueberries with a tablespoon of flour before folding into the batter to minimize color bleeding during baking.

→ Can I use frozen blueberries in this cake?

Yes, frozen blueberries can be added directly without thawing to preserve their texture and color.

→ What is the purpose of lemon zest and juice in the batter?

Lemon zest and juice brighten the flavor profile, adding a fresh citrus zing that complements the sweet blueberries.

→ What alternative to whole milk can I use?

Buttermilk is a great substitute that adds tenderness and a subtle tang to the cake’s crumb.

→ How should the cake be cooled after baking?

Let the cake cool in the pan for about 15 minutes, then remove using parchment overhang and let cool completely on a wire rack.