Lemon Blueberry Buttermilk Breakfast Cake Recipe
This Lemon Blueberry Buttermilk Breakfast Cake Recipe is the kind of morning magic I dream about: a soft, buttery crumb bursting with sweet blueberries and vibrant lemon zest. The buttermilk makes every bite extra tender, and the whole thing comes together so easily you’ll want to make it any day of the week. Whether you’re serving it for brunch or just want an irresistible companion to your coffee, this dish is a bright, simple classic you’ll keep coming back to.
Ingredients You’ll Need
Making this irresistible Lemon Blueberry Buttermilk Breakfast Cake Recipe only requires a handful of pantry staples—each one is key to that perfect balance of moist crumb, tangy zest, and juicy bursts of berry flavor. Here’s a closer look at how every ingredient shines.
- Unsalted Butter (1/2 cup, softened): The backbone of our cake; it brings richness and a tender crumb, so be sure it’s softened for easy creaming.
- Granulated Sugar (1 cup): Sweetens the cake just enough and helps create that gorgeous golden top.
- Large Egg (1): Provides structure and binds everything together for a perfectly sturdy, yet soft, slice.
- Vanilla Extract (1 teaspoon): Adds warm, comforting undertones that pair beautifully with lemon and blueberry.
- Zest of 1 Lemon: The secret to a sunshiny finish—zest unlocks the lemon’s full, fragrant potential.
- All-Purpose Flour (2 cups, divided): Essential for the perfect crumb; dividing a bit of it for tossing with blueberries ensures they don’t sink.
- Baking Powder (2 teaspoons): Delivers the irresistible lift that makes each bite fluffy and light.
- Salt (1/2 teaspoon): Elevates the flavors and keeps the cake from tasting flat.
- Fresh Blueberries (2 cups): Star of the show—each bite delivers a juicy burst of sweetness and color.
- Buttermilk (1/2 cup): The touch of tang that balances everything and guarantees a moist, tender result.
How to Make Lemon Blueberry Buttermilk Breakfast Cake Recipe
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to 350°F (175°C). Take a 9-inch square baking dish and either grease it lightly with butter or line it with parchment paper. This helps ensure your cake lifts out beautifully and cleans up even easier after baking.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat together the softened butter and sugar until the mixture looks pale and fluffy—this takes about 2-3 minutes. This step is crucial for creating a light cake texture, as it incorporates air into the batter right from the start.
Step 3: Add Wet Ingredients and Zest
Now, beat in the egg, followed by the vanilla extract and fresh lemon zest. The aroma at this stage is divine—the vanilla and citrus notes begin to mingle, promising the bright flavor of your finished Lemon Blueberry Buttermilk Breakfast Cake Recipe.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together 1 3/4 cups of flour, baking powder, and salt. This blend ensures that your leavening agent and salt are evenly distributed, so every slice bakes up with the perfect rise and flavor.
Step 5: Prep the Blueberries
Toss your fresh blueberries with the remaining 1/4 cup of flour. Coating the berries prevents them from all sinking to the bottom, ensuring you get juicy bites throughout the whole cake.
Step 6: Bring It All Together
Gradually add the flour mixture to your creamed mixture, alternating with the buttermilk. Begin and end with the flour mixture for the best texture—this keeps the batter tender and prevents overmixing. Gently fold in the flour-coated blueberries, being careful not to burst them.
Step 7: Bake to Perfection
Spoon the batter evenly into your prepared baking dish. Bake for 35–40 minutes or until the top is golden and a toothpick inserted in the center comes out clean. Let it cool in the pan for at least 15 minutes, then slice and serve. The anticipation is truly the toughest part!
How to Serve Lemon Blueberry Buttermilk Breakfast Cake Recipe
Garnishes
Add an extra touch of elegance with a dusting of powdered sugar, a drizzle of simple lemon glaze, or even a dollop of whipped cream. These little flourishes not only make the cake look bakery-ready but also amp up the flavor and freshness.
Side Dishes
This delightful cake pairs beautifully with a side of Greek yogurt or a fresh fruit salad. You can also serve it alongside crisp bacon or scrambled eggs for a complete brunch spread, balancing sweet and savory notes for the ultimate breakfast experience.
Creative Ways to Present
For special occasions, try cutting the cake into bite-sized squares and arranging them on a pretty platter with lemon twists and extra blueberries scattered around. Or, turn it into a festive trifle by layering the cake cubes with whipped cream and more berries in individual dessert glasses.
Make Ahead and Storage
Storing Leftovers
Wrap any leftovers tightly in plastic wrap or store in an airtight container at room temperature for up to two days. If you want it to last a bit longer, simply pop it into the fridge and enjoy for up to five days—the flavors deepen and the texture stays lovely.
Freezing
The Lemon Blueberry Buttermilk Breakfast Cake Recipe freezes beautifully! Cool the cake completely, then wrap individual slices or the whole cake in layers of plastic and foil. It will keep well in the freezer for up to two months—just thaw overnight in the refrigerator before enjoying.
Reheating
To bring back that just-baked warmth, microwave individual slices for about 15-20 seconds or heat in a low oven (300°F) for 5-10 minutes. The gentle warmth revives the cake’s tender crumb and makes the blueberries even juicier.
FAQs
Can I use frozen blueberries in this cake?
Absolutely! Just add the frozen blueberries directly to the batter without thawing, tossing them in flour first as you would with fresh berries. This keeps them from turning your cake an unusual shade and ensures even blueberry distribution.
What if I don’t have buttermilk?
You can quickly make your own buttermilk by adding 1/2 tablespoon of lemon juice or vinegar to 1/2 cup of milk. Let it sit for about five minutes, and you’re ready to bake without missing a beat.
Why do I need to toss the blueberries with flour?
Tossing blueberries with flour is a game-changer—it prevents them from sinking to the bottom of the pan and helps distribute them beautifully throughout every slice of your Lemon Blueberry Buttermilk Breakfast Cake Recipe.
Can I add a glaze to the cake?
Definitely! A simple lemon glaze made with powdered sugar and a bit of lemon juice adds a pop of extra brightness and takes the cake from breakfast treat to special occasion dessert.
How can I tell when the cake is done?
You’ll know your cake is ready when the top is golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs. Be careful not to overbake, as you want to keep it moist and tender.
Final Thoughts
If you’re looking for a bake that never fails to bring smiles (and maybe a few “wow!”s to the table), this Lemon Blueberry Buttermilk Breakfast Cake Recipe is your new go-to. It’s as cheerful and delicious as a perfect morning should be, and I can’t wait for you to share it with someone you love!
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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 that combines the bright flavors of lemon with juicy blueberries in a moist and tender cake. Perfect for breakfast or as a sweet snack.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour (divided)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- zest of 1 lemon
- 2 cups fresh blueberries
- 1/2 cup buttermilk
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 9-inch square baking dish.
- Cream butter and sugar: In a large bowl, cream together butter and sugar until light and fluffy.
- Add egg and flavorings: Beat in the egg, vanilla extract, and lemon zest.
- Combine dry ingredients: In a separate bowl, mix 1 3/4 cups flour, baking powder, and salt.
- Coat blueberries: Toss blueberries with remaining flour to coat.
- Mix batter: Gradually add dry ingredients and buttermilk to the creamed mixture.
- Fold in blueberries: Gently fold in flour-coated blueberries.
- Bake: Spread batter in the prepared dish and bake for 35–40 minutes.
- Cool and serve: Allow to cool before slicing and serving.
Notes
- This cake tastes even better the next day.
- You can use frozen blueberries; do not thaw before adding to the batter.
- Drizzle with a lemon glaze for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 18g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
