Go Back
–+ servings
A fluffy blueberry lemon breakfast cake baked in a square pan, topped with golden sugar and bursting blueberries.

Blueberry Lemon Breakfast Cake (Easy & Moist)

Source: donuts2crumpets
This Blueberry Lemon Breakfast Cake is soft, fluffy, and packed with blueberries and lemon. An easy breakfast bake perfect for weekends and summer mornings.
Servings: 9
Prep Time 15 minutes
Cook Time 45 minutes
5 from 1 vote

EQUIPMENT

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

Tips for the best Blueberry Lemon Breakfast Cake:
  • Use fresh lemon zest for the brightest flavor. You’ll only need 1 tablespoon of juice — freeze the rest for later or throw it in a water bottle!
  • Expect a thick batter. This is what gives the cake its tall, fluffy crumb. Spread it gently with a spatula to the edges of the pan.
  • Toss blueberries in flour to help keep them from sinking.
  • Don’t overbake. A toothpick with moist crumbs (not wet batter) means it’s done.
  • Let it cool for at least 30 minutes so the crumb can set — it slices beautifully once rested.