If you’re looking for the kind of bake that instantly brightens up your table and welcomes everyone with open arms (and amazing aromas), this Lemon Blueberry Buttermilk Breakfast Cake is it. You get zippy citrus, plump juicy blueberries, and a tender crumb, all in one easy, crowd-pleasing package. It’s the sort of treat that feels equally ready for brunch with friends or as a “just because” slice with your afternoon coffee. With the magic touch of buttermilk, every forkful is moist, flavorful, and gorgeously studded with fruit.
Ingredients You’ll Need
This Lemon Blueberry Buttermilk Breakfast Cake keeps things refreshingly simple, yet every ingredient has a starring role. The freshness of the lemon, lush blueberries, and a touch of classic vanilla set a flavor stage that’s truly unforgettable.
- Unsalted butter (1/2 cup, softened): Gives the cake its rich, tender base and helps achieve that dreamy, melt-in-your-mouth texture.
- Granulated sugar (1 cup): Sweetens the batter and works with the butter and lemon zest for lightness and lift.
- Zest of 1 lemon: Brings bright flavor and a pop of citrus that makes this breakfast cake stand out.
- Large egg (1): Binds the ingredients together and adds just the right amount of richness.
- Vanilla extract (1 tsp): Adds a warm, comforting background note to complement the fruit.
- All-purpose flour (2 cups, divided): Forms the structure of the cake and keeps the blueberries evenly distributed.
- Baking powder (2 tsp): Leavens the batter so your cake bakes up fluffy and light.
- Salt (1/2 tsp): Balances all the sweet and tart flavors, keeping the taste just right.
- Fresh or frozen blueberries (2 cups): Juicy little bursts of flavor in every bite—no need to thaw if using frozen.
- Buttermilk (1/2 cup): The secret to a moist, tender crumb with a slight tang that enhances all the other flavors.
How to Make Lemon Blueberry Buttermilk Breakfast Cake
Step 1: Prep Your Baking Dish
Set your oven to 350°F (175°C) so it’s perfectly hot when your batter is ready. Lightly grease and flour an 8×8-inch or 9×9-inch baking dish—this will keep the cake from sticking while giving the edges a delicate, golden crust. A little prep now means a smoother cake release later.
Step 2: Cream Butter, Sugar, and Lemon Zest
In a large mixing bowl, beat together the softened butter, granulated sugar, and fragrant lemon zest. Mixing for 2–3 minutes transforms the trio into a pale, fluffy base with citrus essence beautifully woven throughout—don’t skimp on this step! It’s essential for both flavor and texture.
Step 3: Add Egg and Vanilla
Crack in your egg and pour in the vanilla extract, then continue beating until everything looks silky and well-combined. This infuses the batter with richness and ensures every bite of your Lemon Blueberry Buttermilk Breakfast Cake has depth and balance.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together 1 3/4 cups of the all-purpose flour, baking powder, and salt. This quick blend ensures everything rises evenly and gives the cake a uniform crumb. The pinch of salt is that behind-the-scenes hero that lets the lemon and blueberry flavors truly shine.
Step 5: Toss Blueberries With Flour
Add the remaining 1/4 cup flour to your fresh or frozen blueberries and toss to coat. Doing this prevents the berries from sinking to the bottom of the pan, giving your breakfast cake an irresistible, jewel-like look.
Step 6: Mix Wet and Dry Ingredients With Buttermilk
Now, alternate adding the flour mixture and buttermilk to your butter mixture, starting and finishing with the flour. Mix gently and only until all the streaks disappear—over-mixing makes for a tough cake! You want a batter just combined and ready for berries.
Step 7: Fold in the Blueberries
Gently fold the floured blueberries into the batter, being careful not to smash them. This step ensures juicy blueberries stud every slice of your Lemon Blueberry Buttermilk Breakfast Cake, adding pockets of sweet-tart delight.
Step 8: Bake to Golden Perfection
Spread the batter evenly in your prepared dish and pop it in the oven. Bake for 35–40 minutes, until the top turns golden brown and a toothpick inserted in the center comes out clean. Your kitchen will smell downright heavenly.
Step 9: Cool (Slightly!) and Serve
Let your cake cool just enough so you won’t burn your fingers—this is the kind of bake best enjoyed a little warm. Slice and serve while the blueberries are still juicy and the crumb is soft and fluffy.
How to Serve Lemon Blueberry Buttermilk Breakfast Cake
Garnishes
To dress up this beautiful cake, try a dusting of powdered sugar for a snow-kissed breakfast moment or drizzle on a tangy lemon glaze for extra brightness. Fresh blueberries or a few curls of lemon zest make each square look bakery-worthy.
Side Dishes
This cake is perfect alongside a creamy Greek yogurt, a handful of assorted fresh berries, or even thick-cut bacon for a sweet-savory breakfast spread. Pair it with strong coffee, tea, or a mimosa to make your brunch feel extra celebratory and complete.
Creative Ways to Present
For special mornings, cut the Lemon Blueberry Buttermilk Breakfast Cake into mini squares and serve as part of a brunch board. Or, layer slices with whipped cream and extra berries for a quick breakfast trifle—guaranteed to wow your guests!
Make Ahead and Storage
Storing Leftovers
If you have any cake left (lucky you!), cover the baking dish tightly or transfer slices to an airtight container. It will stay soft and delicious at room temperature for up to 2 days, or refrigerate for up to 4 days.
Freezing
To freeze, wrap individual squares of Lemon Blueberry Buttermilk Breakfast Cake in plastic wrap and place them in a zip-top bag. You can keep them frozen for up to 2 months. Thaw overnight in the fridge, and you’re ready for a quick treat anytime.
Reheating
For that fresh-from-the-oven taste, warm a leftover slice gently in the microwave for 10–20 seconds or pop it in a 300°F oven for a few minutes. This revives the softness and makes the blueberries just a bit melty again.
FAQs
Can I use frozen blueberries?
Absolutely! Just use them straight from the freezer—no need to thaw. Tossing with flour still applies to keep them from sinking and to prevent too much blue coloring in your Lemon Blueberry Buttermilk Breakfast Cake.
What if I don’t have buttermilk?
No worries—a quick substitute is mixing 1/2 cup milk with 1 1/2 teaspoons lemon juice or white vinegar. Let it sit for 5 minutes before using; it replicates the same tang and moisture buttermilk gives.
Can this recipe be doubled?
Yes! You can double the recipe and bake in a 9×13-inch pan. The cake may need a few extra minutes in the oven. Keep an eye out and use the toothpick test for doneness.
Can I make it gluten-free?
With a good-quality 1:1 gluten-free flour blend, you can absolutely make a gluten-free version of this Lemon Blueberry Buttermilk Breakfast Cake. Everything else stays the same—enjoy!
Is it okay to make this ahead for a brunch party?
Definitely! Bake the cake the night before, cool completely, then cover tightly. It’s just as moist and lovely the next day, and serving it slightly warm will impress every guest.
Final Thoughts
This Lemon Blueberry Buttermilk Breakfast Cake is cheerful, comforting, and remarkably easy to make—it’s the kind of recipe you’ll come back to season after season. Give it a try for your next breakfast or brunch, and watch it disappear, slice by slice!
Print
Lemon Blueberry Buttermilk Breakfast Cake Recipe
- Total Time: 55 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
This Lemon Blueberry Buttermilk Breakfast Cake is a delightful treat perfect for starting your day. The combination of tangy lemon zest, sweet blueberries, and creamy buttermilk creates a moist and flavorful cake that is great for breakfast or brunch.
Ingredients
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- Zest of 1 lemon
- 1 large egg
- 1 tsp vanilla extract
- 2 cups fresh or frozen blueberries
- 1/2 cup buttermilk
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and grease/flour an 8×8-inch or 9×9-inch baking dish.
- Cream Butter and Sugar: In a large bowl, cream butter, sugar, and lemon zest until light and fluffy.
- Add Egg and Vanilla: Beat in the egg and vanilla until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk 1 3/4 cups flour, baking powder, and salt.
- Coat Blueberries: Toss blueberries with 1/4 cup flour to coat.
- Mix Batter: Add dry ingredients and buttermilk to butter mixture, alternating, then fold in blueberries.
- Bake: Spread batter in dish and bake for 35–40 minutes until golden and cooked through.
- Cool and Serve: Let cool slightly before serving.
Notes
- If using frozen blueberries, do not thaw before adding to the batter.
- This cake is delicious warm, dusted with powdered sugar or drizzled with lemon glaze.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 290
- Sugar: 20g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
