If you are looking for a delightful treat to brighten your morning, the Lemon Blueberry Buttermilk Breakfast Cake Recipe is your new best friend. Combining the zesty brightness of lemon with the juicy burst of fresh blueberries, this cake is perfectly tender thanks to buttermilk’s magic touch. Whether you’re hosting a weekend brunch or simply want to start your day with something special, this cake offers a cozy, homemade vibe that tastes as wonderful as it smells. Its balance of flavors and moist crumb will quickly make it a beloved staple in your baking repertoire.
Ingredients You’ll Need
Every ingredient in this recipe plays an essential role in creating a breakfast cake that’s bursting with flavor and perfect texture. From the creamy butter that provides richness to the tangy buttermilk keeping the crumb tender, each component works in harmony to deliver that lovely balance you’ll adore.
- Unsalted butter (½ cup, room temperature): Adds moistness and a creamy richness without overpowering other flavors.
- Lemon zest (from 1 large lemon): Infuses the batter with fresh citrus aroma and a subtle zing.
- Sugar (1 cup, with 1 tablespoon reserved): Sweetens the cake while the extra tablespoon adds a delightful sparkle on top.
- Egg (1, room temperature): Binds the ingredients and helps with the structure and rise.
- Vanilla extract (1 tsp.): Enhances warmth and depth of flavor.
- All-purpose flour (2 cups, set aside ¼ cup for blueberries): Forms the backbone of the cake; the extra ¼ cup coats the blueberries to keep them evenly distributed.
- Baking powder (2 tsp.): Provides lift and lightness to the cake.
- Kosher salt (1 tsp.): Balances sweetness and enhances all flavors.
- Fresh blueberries (2 cups): Offers bursts of juicy sweetness and lovely color.
- Buttermilk (½ cup): Keeps the cake tender and adds a subtle tang that complements lemon perfectly.
How to Make Lemon Blueberry Buttermilk Breakfast Cake Recipe
Step 1: Preheat Your Oven
Begin by setting your oven to 350ºF. This ensures the oven reaches the perfect temperature to bake the cake evenly and develop a lovely golden crust by the time your batter is ready.
Step 2: Cream Butter, Lemon Zest, and Sugar
In a mixing bowl, beat the unsalted butter together with lemon zest and sugar until the mixture becomes light and fluffy. This step incorporates air, which helps the cake rise beautifully and releases the fragrant oils from the lemon zest right into the batter.
Step 3: Add Egg and Vanilla
Next, add the egg and vanilla extract to the butter mixture. Beat everything together until the ingredients are fully combined, creating a smooth, velvety batter base that promises moistness and flavor.
Step 4: Prepare the Dry Ingredients and Toss Blueberries
Toss the fresh blueberries with the reserved ¼ cup of flour. This little trick keeps the berries from sinking to the bottom during baking. In a separate bowl, whisk together the remaining flour, baking powder, and kosher salt to activate the leavening agents and evenly distribute seasoning.
Step 5: Mix Flour and Buttermilk Alternately
Add the dry flour mixture to the batter in portions, alternating with the buttermilk. This gradual mixing helps maintain a tender crumb and ensures the batter is well combined without becoming dense. Finally, gently fold in the floured blueberries to avoid breaking them up.
Step 6: Bake the Cake
Spread the batter evenly in a greased baking pan. Sprinkle the top with the reserved tablespoon of sugar to add a subtle crunch and delightful sparkle after baking. Place the pan in the oven and bake for 35 to 45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Step 7: Cool Before Serving
Once baked, allow the cake to cool for at least 15 minutes. This resting period allows the flavors to settle and makes the cake easier to slice. The aroma filling your kitchen at this stage is simply irresistible!
How to Serve Lemon Blueberry Buttermilk Breakfast Cake Recipe
Garnishes
Enhance the bright flavors of your cake with a light dusting of powdered sugar or a drizzle of homemade lemon glaze. Fresh lemon slices or a few extra blueberries on top also add a pretty and inviting touch.
Side Dishes
This cake pairs wonderfully with a cup of freshly brewed coffee or a tall glass of cold milk. For a brunch spread, consider serving alongside vanilla yogurt and a mixed berry salad to keep the fruity, fresh vibes going.
Creative Ways to Present
For a charming presentation, cut the cake into squares and serve on vintage plates with a sprig of mint. You can also layer slices with whipped cream and more blueberries for a simple summer trifle twist.
Make Ahead and Storage
Storing Leftovers
Wrap the cake tightly with plastic wrap or store it in an airtight container at room temperature. It will stay fresh for up to 2 days, making it an easy grab-and-go breakfast for busy mornings.
Freezing
You can freeze this breakfast cake for longer storage. Wrap individual slices or the whole cake tightly in plastic wrap, then in foil to prevent freezer burn. It will keep beautifully for up to 3 months.
Reheating
To reheat, thaw frozen cake slices at room temperature or warm them gently in a microwave for 15 to 20 seconds. A quick zap revives the softness and enhances the flavors as if freshly baked.
FAQs
Can I use frozen blueberries instead of fresh?
Yes! Just be sure to toss frozen blueberries with flour while still frozen to prevent them from bleeding into the batter, which keeps your cake beautifully speckled and not purple.
Is there a substitute for buttermilk?
Absolutely! You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to ½ cup of milk. Let it sit for 5 minutes before using it in the batter.
Can I make this cake gluten-free?
Yes, by replacing the all-purpose flour with a gluten-free blend that includes xanthan gum, you can make this recipe suitable for gluten-free diets without compromising texture.
How do I know when the cake is done?
The cake is ready when it has a golden brown top and a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
Can I double the recipe for a larger cake?
You certainly can. Just use a larger baking pan or two pans, and increase the baking time slightly. Keep an eye on the cake to avoid overbaking.
Final Thoughts
If you want a breakfast cake that’s as uplifting as a sunny morning, the Lemon Blueberry Buttermilk Breakfast Cake Recipe is an absolute must-try. It’s simple to make, full of fresh flavors, and perfect for sharing with loved ones. Once you try it, this cake will quickly become a cherished addition to your morning routine or brunch lineup. Happy baking!
Print
Lemon Blueberry Buttermilk Breakfast Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 to 16 pieces
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist and flavorful Lemon Blueberry Buttermilk Breakfast Cake, perfect for a delightful morning treat. This cake combines zesty lemon, fresh blueberries, and tender buttermilk, baked to a golden finish with a crunchy sugar sprinkle on top.
Ingredients
Cake Batter
- 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
- 2 cups all-purpose flour (set aside ¼ cup to toss with blueberries)
- 2 tsp. baking powder
- 1 tsp. kosher salt
- ½ cup buttermilk
- 2 cups fresh blueberries
Instructions
- Preheat the Oven: Preheat your oven to 350ºF (175ºC) to ensure it’s ready for baking the cake evenly.
- Cream Butter and Sugar: In a mixing bowl, cream together the unsalted butter, lemon zest, and sugar until the mixture is light and fluffy, creating a flavorful base.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined for a smooth batter.
- Prepare Blueberries and Dry Ingredients: Toss the fresh blueberries with ¼ cup of the flour to prevent them from sinking. In another bowl, whisk together the remaining flour, baking powder, and kosher salt.
- Combine Batter Components: Gradually add the dry flour mixture to the batter, alternating with the buttermilk, folding gently. Finally, fold in the floured blueberries carefully.
- Bake the Cake: Spread the batter evenly in a greased baking pan. Sprinkle the reserved tablespoon of sugar evenly over the top for a crisp crust. Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for at least 15 minutes before slicing and serving to ensure it sets perfectly.
Notes
- Use fresh blueberries for best flavor and texture.
- Tossing blueberries in flour prevents them from sinking to the bottom of the cake during baking.
- Make sure butter and egg are at room temperature to help the batter combine smoothly.
- Adjust baking time slightly depending on your oven; check doneness with a toothpick.
- This cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- For an extra lemon kick, drizzle with a simple lemon glaze once cooled.
