Lemon Blueberry Breakfast Cake (Printer-Friendly)

Tender cake with juicy blueberries and lemon zest, ideal for morning gatherings or coffee time.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour (250 g)
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, softened (115 g)
05 - 1 cup granulated sugar (200 g)
06 - 2 large eggs
07 - 1 teaspoon pure vanilla extract
08 - Zest of 1 lemon
09 - 2 tablespoons fresh lemon juice
10 - 1/2 cup whole milk or buttermilk (120 ml)

→ Fruit

11 - 1 1/2 cups fresh blueberries (225 g), frozen and unthawed if preferred
12 - 1 tablespoon all-purpose flour (for coating blueberries)

→ Topping

13 - 2 tablespoons coarse sugar (optional)

# How to Make It:

01 - Preheat the oven to 350°F. Grease a 9-inch square baking pan and line it with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
03 - In a large bowl, use an electric mixer or whisk to cream the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
04 - Beat in the eggs one at a time, then mix in the vanilla extract, lemon zest, and lemon juice until well combined.
05 - Add the dry flour mixture to the wet ingredients in three additions, alternating with the milk. Begin and end with flour, mixing gently until just combined to avoid overmixing.
06 - Toss the blueberries with 1 tablespoon of flour to lightly coat them, then gently fold them into the batter.
07 - Spread the batter evenly into the prepared baking pan. Sprinkle the coarse sugar evenly over the top, if using.
08 - Bake in the preheated oven for 38 to 42 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
09 - Allow the cake to cool in the pan for 15 minutes, then lift it out using the parchment overhang. Cool completely on a wire rack before slicing.

# Expert Advice:

01 -
  • The cake stays moist and tender for days, making it perfect for grab-and-go mornings or casual entertaining
  • Fresh lemon flavor shines through without any bitter edge, while blueberries add natural sweetness and nutrition
  • It's forgiving enough for bakers of any skill level, but impressive enough to share with guests
02 -
  • The flour coating on the blueberries is non-negotiable if you want them distributed throughout rather than pooled at the bottom. I learned this the hard way on my second attempt.
  • Don't thaw frozen blueberries before adding them. The ice crystals prevent the anthocyanins (the dark pigment) from bleeding into the batter, keeping your cake beautiful and bright.
  • This cake actually improves after a day, as the flavors meld and the crumb sets. Make it the night before if you're serving guests.
03 -
  • Room temperature ingredients combine more smoothly and create a finer crumb. Let your eggs, butter, and milk sit on the counter for 30 minutes before baking.
  • If your cake is browning too quickly on top, tent it loosely with aluminum foil for the last 10 minutes of baking. Every oven is different.
  • The toothpick test is your best friend. It should come out clean or with just a few moist crumbs, never wet batter. If it's wet, give it another 2-3 minutes and test again.

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