Description
Lemon Blueberry Breakfast Cake is a soft buttery cake packed with juicy blueberries and bright lemon flavor perfect for breakfast or brunch.
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter softened
3/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
1/4 cup fresh lemon juice
3/4 cup milk
1 1/2 cups fresh blueberries
1 tablespoon flour for coating blueberries
Optional powdered sugar for dusting
Instructions
1. Preheat oven to 350°F (175°C).
2. Grease or line an 8×8-inch baking pan.
3. Whisk flour baking powder and salt.
4. Cream butter and sugar until light and fluffy.
5. Add eggs one at a time mixing well.
6. Mix in vanilla lemon zest and lemon juice.
7. Add dry ingredients alternately with milk.
8. Toss blueberries with flour.
9. Fold blueberries into batter.
10. Spread batter into prepared pan.
11. Bake 40–45 minutes until toothpick comes out clean.
12. Cool 10–15 minutes before slicing.
Notes
Use frozen blueberries if needed without thawing.
Add lemon glaze for extra sweetness.
Substitute part of milk with yogurt for richer texture.
Sprinkle sugar on top before baking for crisp crust.
Add sliced almonds for crunch.
- Prep Time: PT15M
- Cook Time: PT45M
- Category: Breakfast
- Method: Baking
- Cuisine: American