If you’re on the hunt for a breakfast treat that feels like a warm hug on a plate, look no further than this delightful Lemon Blueberry Buttermilk Breakfast Cake Recipe. Bursting with the zesty brightness of fresh lemon and studded with juicy blueberries, this cake strikes the perfect balance between light and luxuriously moist. It’s an easy-to-make morning showstopper that will fill your kitchen with the most inviting aroma, promising a wholesome start to your day or a charming addition to any brunch spread.
Ingredients You’ll Need
Every ingredient in this recipe serves a special role, from creating the cake’s tender crumb to infusing it with vibrant flavor and beautiful color. The simplicity of these everyday staples makes this cake both approachable and truly satisfying.
- Unsalted butter (1 cup, room temperature): Provides richness and helps create a tender, moist crumb.
- Lemon zest from 2 large lemons: Packs in bright, citrusy aroma and flavor that wakes up the palate.
- Sugar (1 cup, plus 1 tablespoon reserved): Sweetens the cake and forms a lightly crunchy topping.
- Egg (1, room temperature): Acts as a binder and gives the cake structure.
- Vanilla extract (1 teaspoon): Adds warmth and depth to the flavor profile.
- All-purpose flour (2 cups, with 1/4 cup reserved): The foundation of the cake’s texture, with some reserved to keep blueberries from sinking.
- Baking powder (2 teaspoons): Ensures the cake rises beautifully and stays light.
- Kosher salt (1 teaspoon): Balances sweetness and enhances all the other flavors.
- Fresh blueberries (2 cups): Bursts of juicy sweetness that create delightful pockets of flavor.
- Buttermilk (1/2 cup): Adds tanginess and keeps the cake irresistibly moist.
How to Make Lemon Blueberry Buttermilk Breakfast Cake Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 350ºF. This ensures that when the batter is ready, you can bake the cake right away, which helps it rise evenly and bake to a golden perfection.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream together the butter, lemon zest, and sugar until the mixture becomes light and fluffy. This step is key for incorporating air, which leads to that perfect tender crumb. Next, beat in the egg and vanilla until just combined, creating a smooth and fragrant base.
Step 3: Prepare Dry Ingredients
Toss the blueberries with 1/4 cup of the flour reserved from the total amount—this simple trick helps keep the berries suspended throughout the cake, preventing them from sinking to the bottom. Then, whisk together the remaining flour, baking powder, and salt in a separate bowl, ensuring a well-mixed leavening blend.
Step 4: Combine Ingredients
Add the dry ingredients to your wet mixture in three parts, alternating with the buttermilk. Begin and end with the flour mixture, folding carefully without overmixing. Finally, gently fold in the floured blueberries, taking care not to break them up so your cake retains lovely bursts of berry flavor.
Step 5: Bake
Grease your baking pan and spread the batter evenly inside. Sprinkle the top with the reserved tablespoon of sugar to create a subtle crunchy crust as it bakes. Bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
Step 6: Cool and Serve
Allow the cake to cool in the pan for at least 15 minutes before slicing. This brief rest lets the cake set up just right, making it easier to cut and enjoy each slice without crumbling.
How to Serve Lemon Blueberry Buttermilk Breakfast Cake Recipe
Garnishes
A light dusting of powdered sugar or a drizzle of a simple lemon glaze enhances the cake’s natural brightness beautifully. Fresh lemon slices or a handful of blueberries on the side can make the presentation feel even more special and vibrant.
Side Dishes
This cake pairs wonderfully with a cup of freshly brewed coffee or your favorite herbal tea. If you want to add a little more protein to your meal, serve it alongside creamy Greek yogurt or a scoop of ricotta cheese drizzled with honey for a delightful contrast of flavors and textures.
Creative Ways to Present
For brunch gatherings, try serving the cake on a wooden board surrounded by fresh berries, edible flowers, or sprigs of mint. Cut it into bite-sized squares for easy snacking or turn it into a parfait by layering crumbled cake with fresh blueberries and whipped cream for a visually stunning treat.
Make Ahead and Storage
Storing Leftovers
Leftover cake keeps beautifully at room temperature when tightly covered or stored in an airtight container. It will stay fresh for up to 2 days, making it perfect for breakfast on the go or a sweet afternoon pick-me-up.
Freezing
For longer storage, wrap the cake tightly in plastic wrap and then in aluminum foil before placing it in the freezer. Frozen this way, the cake will maintain its flavor and texture for up to 3 months. Thaw overnight in the refrigerator before enjoying.
Reheating
Warm up slices gently in the microwave for about 15-20 seconds or pop them in a preheated oven at 300ºF for 5-7 minutes. This brings back that freshly baked feeling and makes the cake taste like it just came out of the oven again.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Just be sure to toss frozen blueberries in the reserved flour before folding them into the batter to prevent them from bleeding too much into the cake.
What if I don’t have buttermilk on hand?
No worries—you can make a quick substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of milk, letting it sit for 5 minutes before using it in your recipe.
Can this cake be made gluten-free?
Yes, swapping the all-purpose flour for a gluten-free flour blend designed for baking is a great option. Just make sure it includes xanthan gum for the best texture.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake—if it comes out clean or with just a few moist crumbs, the cake is ready. The top should also look lightly golden and spring back when touched.
Can I add other fruits to this Lemon Blueberry Buttermilk Breakfast Cake Recipe?
Definitely! Raspberries, blackberries, or even chopped peaches make lovely additions. Just keep the total fruit quantity about the same to maintain the right batter consistency.
Final Thoughts
There’s something truly special about a homemade cake that brightens up your morning, and this Lemon Blueberry Buttermilk Breakfast Cake Recipe does just that and more. It’s simple enough to whip up any day, yet impressive enough to share with friends and family. Give it a try—you might just find your new breakfast obsession.
Print
Lemon Blueberry Buttermilk Breakfast Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Blueberry Buttermilk Breakfast Cake is a moist and flavorful cake perfect for starting your day with a burst of fresh fruit and bright citrus. The combination of zesty lemon, sweet blueberries, and tender crumb enriched with buttermilk makes it an irresistible morning treat or a delightful dessert. Simple to prepare and baked to golden perfection, this cake pairs wonderfully with coffee or tea.
Ingredients
Wet Ingredients
- ½ cup unsalted butter, room temperature
- Zest from 1 large lemon
- 1 cup sugar (set aside 1 tablespoon for sprinkling)
- 1 egg, room temperature
- 1 tsp vanilla extract
- ½ cup buttermilk
Dry Ingredients
- 2 cups all-purpose flour (set aside ¼ cup to toss with blueberries)
- 2 tsp baking powder
- 1 tsp kosher salt
Fruit
- 2 cups fresh blueberries
Instructions
- Preheat the Oven: Preheat your oven to 350ºF (175ºC) to ensure it reaches the perfect temperature for baking the cake evenly.
- Cream Butter and Sugar: In a large mixing bowl, cream together the room temperature unsalted butter, lemon zest, and 1 cup of sugar until the mixture is light and fluffy. Then add the egg and vanilla extract and beat until fully combined.
- Prepare Dry Ingredients: Toss 2 cups of fresh blueberries with the reserved ¼ cup of flour to prevent them from sinking during baking. In a separate bowl, whisk together the remaining 1¾ cups all-purpose flour with baking powder and kosher salt.
- Combine Ingredients: Gradually add the dry flour mixture to the butter mixture in parts, alternating with the buttermilk. Gently fold in the floured blueberries ensuring an even distribution without breaking them.
- Bake: Spread the batter evenly into a greased baking pan and sprinkle the reserved 1 tablespoon sugar on top. Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Cool and Serve: Remove the cake from the oven and allow it to cool in the pan for at least 15 minutes. This resting time helps the cake set and enhances flavors before slicing and serving.
Notes
- Make sure all ingredients, especially butter and egg, are at room temperature for better creaming and batter consistency.
- To keep blueberries from sinking, tossing them with a bit of flour is essential.
- You can use fresh or frozen blueberries; if using frozen, do not thaw before mixing to avoid bleeding color into the batter.
- The cake is best enjoyed the same day but can be stored in an airtight container at room temperature for up to 2 days.
- For an extra lemony touch, drizzle a lemon glaze on top once cooled.
