I am loving all the summer fruits already this year, to the point where I keep buying more because I want to make all the wonderful things with them! The fruit of the day? Big, plump, juicy blueberries, and this blueberry lemon breakfast cake showcases them in a way that will make your heart sing!
This simple cake batter comes together in just a few minutes and the cake bakes up tall, moist and fluffy every single time. Eat it warm, eat it cold, eat it with milk poured over it if you have British roots like me! Who says you can’t have cake for breakfast? This blueberry lemon breakfast cake is a scrumptious breakfast treat that is perfect for summer vacations or weekends.
A couple of tips for this recipe:
- You won’t need all the juice from the lemon, just 1 Tbsp, but you can throw the rest in your water bottle or freeze it for next time you need lemon juice.
- This batter will be thick. Don’t worry, it bakes up beautifully light and fluffy. Just use your spatula to spread the batter evenly to the edges of the pan.
- This cake is very moist, so you most likely won’t get a completely dry toothpick out of the middle. Moist crumbs are just fine!
Ingredients:
- 1 large lemon, zested then juiced
- 1/2 cup milk
- 2 cups AP flour
- 2 tsp baking powder
- 1 tsp salt
- 1/2 cup butter, (I always use salted)
- 1 cup sugar
- 1 egg
- 2 tsp vanilla
- 2 cups blueberries
- 1 Tbsp flour
- 1 Tbsp sugar
 Instructions:
- Preheat oven to 350F. Grease a 9″ square pan, (I like to use Bakers Joy spray)
- Zest your lemon, then juice it and set aside
- In a small bowl or cup, mix the milk with 1 Tbsp of fresh lemon juice and let it sit for five minutes.
- In a separate small mixing bowl, whisk together the flour, baking powder, and salt. Set aside
- In your mixer bowl, beat together the butter, sugar and lemon zest for 2-3 minutes or until nice and creamy
- Scrape down the mixer bowl, add the egg and vanilla, and continue to beat until well combined
- Add the flour mixture and the milk mixture and mix on low speed until just combined
- Toss the blueberries with 1 Tbsp of flour and gently stir them into the batter with a spatula
- Dump the batter in to your prepared pan and use your spatula to gently spread it to the edges
- Sprinkle the 1 Tbsp sugar all over the top of the batter
- Bake at 350 for 40-45 minutes or until a toothpick comes out with no wet batter on it, just moist crumbs
- Remove from the oven and place the pan on a cooling rack for at least 30 minutes before serving
 
Blueberry Lemon Breakfast Cake
This simple blueberry lemon breakfast cake is the perfect breakfast treat for summer vacations or weekends. Eat it warm, cold, or drizzled with milk like me!
EQUIPMENT (Amazon Associate Links)
Ingredients
- 1 large lemon zested then juiced
- 1/2 cup milk
- 2 cups AP flour
- 2 tsp baking powder
- 1 tsp salt
- 1/2 cup butter (I always use salted)
- 1 cup sugar
- 1 egg
- 2 tsp vanilla
- 2 cups blueberries
- 1 Tbsp flour
- 1 Tbsp sugar
Instructions
- Preheat oven to 350F. Grease a 9" square pan, (I like to use Bakers Joy spray)
- Zest your lemon, then juice it and set aside
- In a small bowl or cup, mix the milk with 1 Tbsp of fresh lemon juice and let it sit for five minutes.
- In a separate small mixing bowl, whisk together the flour, baking powder, and salt. Set aside
- In your mixer bowl, beat together the butter, sugar and lemon zest for 2-3 minutes or until nice and creamy
- Scrape down the mixer bowl, add the egg and vanilla, and continue to beat until well combined
- Add the flour mixture and the milk mixture and mix on low speed until just combined
- Toss the blueberries with 1 Tbsp of flour and gently stir them into the batter with a spatula
- Dump the batter in to your prepared pan and use your spatula to gently spread it to the edges
- Sprinkle the 1 Tbsp sugar all over the top of the batter
- Bake at 350 for 40-45 minutes or until a toothpick comes out with no wet batter on it, just moist crumbs
- Remove from the oven and place the pan on a cooling rack for at least 30 minutes before serving
Notes
A couple of tips for this recipe:
You won't need all the juice from the lemon, just 1 Tbsp, but you can throw the rest in your water bottle or freeze it for next time you need lemon juice.
This batter will be thick. Don't worry, it bakes up beautifully light and fluffy. Just use your spatula to spread the batter evenly to the edges of the pan.
This cake is very moist, so you most likely won't get a completely dry toothpick out of the middle. Moist crumbs are just fine!
This batter will be thick. Don't worry, it bakes up beautifully light and fluffy. Just use your spatula to spread the batter evenly to the edges of the pan.
This cake is very moist, so you most likely won't get a completely dry toothpick out of the middle. Moist crumbs are just fine!
Oh… my… gosh. I am obsessed with blueberries so have made a lot of blueberries cakes and muffins and breads and this by far is my favorite thing I’ve ever made. I could not stop eating it… breakfast… dessert…. Snack.. perfect any time of day!
Awe, thank you – I definitely thought of you when I made this one. 🙂