Lemon Blueberry Breakfast Cake Recipes

This lemon blueberry breakfast cake is my kind of weekend chaos: bright, a little sticky, and somehow both dessert-y and perfectly acceptable at 8 a.m. It’s tender, lemon-scented crumb dotted with juicy blueberries, finished with a thin glaze that’s optional but highly recommended if you like slightly naughty breakfasts. It’s easy enough for sleepy mornings and fancy enough to bring to brunch when you want to look like you tried.

My husband calls this “the smile cake” because our kid runs to the counter with hands still sticky from sleep when it comes out of the oven. We’ve made it so many Sundays that the batter bowl has its own rhythm — a messy spoon, stolen berries, and the inevitable argument over who gets the crunchy edges. Once I forgot the lemon zest (rookie mistake) and we still ate it, but the second version with zest is the one that flirts with perfection. It’s become our go-to “let’s actually sit and eat together” cake.

Kitchen Talk

MORE EASY BREAKFAST & BRUNCH RECIPES...

BREAKFAST & BRUNCH

Easy Pumpkin Muffins for Fall

BREAKFAST & BRUNCH

Apple Walnut Muffins

BREAKFAST & BRUNCH

Four Cheese Frittata Recipes

BREAKFAST & BRUNCH

Bananas Foster French Toast Recipe

I always underestimate how many blueberries my kid will eat straight from the bowl. Plan for thievery. Also, I learned the hard way that tossing berries in a little flour keeps them from sinking — game changer. Once I tried using olive oil instead of butter because I was out, and honestly it worked fine but the texture shifted to a moister crumb that our family argued about for an entire afternoon. The glaze is optional, but if you like rim-licking, don’t skip it.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour and check the baking powder expiration; old baking powder gives flat cake vibes. Granulated sugar is fine—no need to overcomplicate.
– Fruit: Fresh blueberries are best when in season; pick small-to-medium berries (they’re sweeter and hold up better in batter). If using frozen, don’t thaw.
– Dairy: Sour cream or plain yogurt keeps the crumb tender; grab full-fat for the best texture.
– Eggs: Use room-temperature eggs if you can; they help the batter emulsify and rise more evenly.
– Fats & Oils: Butter gives the most flavor; if swapping to neutral oil, expect a slightly denser texture.
– Flavor Boosts (vanilla/zest): Fresh lemon zest is a must—bottled zest won’t cut it. Use a microplane for even, fragrant zest.

Prep Ahead Ideas

– Mix the dry ingredients and zest the lemon the night before; store the flour-zest mix in an airtight container.
– Pick over and wash blueberries the evening before, then dry thoroughly on a clean towel to avoid extra moisture in the batter.
– You can make the batter the night before and refrigerate it, but let it come to room temp before baking for more even rise.
– Store prepped items in clear containers or zip bags so morning chaos doesn’t turn into a treasure hunt.

✔Time-Saving Tricks

– Use frozen blueberries straight from the bag to skip washing and patting dry—toss them with flour so they don’t sink.
– Warm the oven while you prep; it seems minor but it saves a frantic minute when you’re racing the kid to the table.
– One-bowl batter = fewer dishes. Measure wet ingredients in the same cup or bowl you’ll use for the dry to cut cleanup.
– If short on time, bake in a shallow 9-inch pan to shave a bit off the bake time (watch closely).

✔Common Mistakes

– Overmixing the batter: I did this once and got a tough cake; fold gently until just combined and you’ll thank me later.
– Using wet berries: I tried damp berries once and the cake got soggy in places; always dry them well or use frozen.
– Skipping the zest: Once I forgot it and everyone noticed — the lemon zest gives the whole cake its spark.
– Undercooking for a pale top: If the center jiggles, it needs more time; cover the top loosely with foil if edges brown too fast.

What to Serve It With

– Thick yogurt or a dollop of whipped cream for extra decadence.
– A simple arugula + citrus salad if you want to pretend it’s a balanced brunch.
– Strong coffee or a bright herbal tea — the lemon needs a partner-in-crime.
– Toasted almonds or a small fruit platter for crunch and variety.

✔Tips & Mistakes

– Use room-temp butter and eggs for smoother batter and better rise.
– Toss berries in a spoon of flour to keep them suspended in batter.
– If the top browns too fast, tent with foil and keep baking until set.
– Don’t skip the lemon zest — it’s the flavor boss here.

✔Storage Tips

Wrap leftovers tightly in plastic wrap or store in an airtight container in the fridge for up to 3 days. It’s totally fine cold — in fact, my kid prefers it straight from the fridge. Reheat briefly in a toaster oven or microwave if you want the edges crisped back up. The glaze soaks in over time, which makes it tastier the next day if you don’t mind a softer top.

✔Variations and Substitutions

– Swap blueberries for raspberries or chopped strawberries, but expect more juice and adjust baking time slightly.
– Use plain yogurt instead of sour cream for a tangy, lighter crumb.
– Replace half the flour with white whole wheat for a nuttier flavor and a slightly denser texture.
– Honey or maple syrup can replace part of the sugar, but reduce liquids slightly and watch browning.

Frequently Asked Questions

Lemon Blueberry Breakfast Cake Recipes

Bright lemon and juicy blueberries bake into a tender, buttery breakfast cake with a tangy lemon glaze. Perfect with coffee or tea.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 9

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1.9 cup all-purpose flour
• ▢ 2.25 tsp baking powder
• ▢ 0.5 tsp fine sea salt
• ▢ 0.85 cup granulated sugar
• ▢ 7 tbsp unsalted butter, softened room temperature
• ▢ 1 tbsp fresh lemon zest
• ▢ 2 large eggs room temperature
• ▢ 1.25 tsp vanilla extract
• ▢ 2.5 tbsp fresh lemon juice for batter
• ▢ 0.45 cup sour cream or plain Greek yogurt room temperature
• ▢ 0.67 cup buttermilk room temperature
• ▢ 1.6 cup fresh blueberries pat dry if rinsed
• ▢ 1 tbsp all-purpose flour for tossing berries
• ▢ 0.75 cup confectioners' sugar for lemon glaze
• ▢ 1.5 tbsp fresh lemon juice for lemon glaze

Instructions

Preparation Steps

• Heat oven to 350°F. Grease and line an 8-inch square pan with parchment.
• Toss blueberries with 1 tbsp flour in a small bowl; set aside.
• Whisk 1.9 cups flour, baking powder, and salt in a medium bowl.
• Beat butter, sugar, and lemon zest until pale and fluffy, about 2 minutes.
• Blend in eggs one at a time. Mix in vanilla, sour cream, and lemon juice.
• Stir in dry ingredients alternately with buttermilk, beginning and ending with dry mix.
• Fold in floured blueberries gently to avoid streaking.
• Spread batter in pan. Bake until golden and a tester comes out clean, about 33–38 minutes.
• Cool in pan 15 minutes. Lift out to a rack to finish cooling.
• Whisk confectioners' sugar with lemon juice until smooth. Drizzle over cooled cake, then slice.

Notes

Try adding 1 tbsp poppy seeds to the batter or swap half the blueberries with raspberries. For extra zing, brush the warm cake with 1 tbsp lemon juice before glazing. Store covered at room temperature for 2 days or refrigerate up to 5 days; freeze slices well-wrapped for 2 months.

This recipe is an original creation inspired by classic Lemon Blueberry Breakfast Cake Recipes flavors. All ingredient ratios and instructions are independently developed.