If you’re searching for a breakfast treat that feels like a warm hug on a plate, you absolutely must try this Lemon Blueberry Buttermilk Breakfast Cake Recipe. It brings together the zesty brightness of lemon, the juicy pop of fresh blueberries, and the tender, moist crumb that only buttermilk can provide. This cake isn’t just for dessert; it’s the perfect morning delight that tastes like sunshine with every bite. Whether you’re making it for a special weekend brunch or a cozy weekday breakfast, this cake will quickly become a beloved staple in your kitchen.

Lemon Blueberry Buttermilk Breakfast Cake Recipe - Recipe Image

Ingredients You’ll Need

Getting this Lemon Blueberry Buttermilk Breakfast Cake Recipe just right starts with a handful of simple, everyday ingredients that pack a flavorful punch. Each component plays its part in creating the perfect balance of tang, sweetness, and texture that makes this cake unforgettable.

Unsalted butter, ½ cup: Provides a rich, creamy base that keeps the cake moist and tender.
Lemon zest from 1 large lemon: Adds a bright citrus aroma and essential freshness.
Sugar, 1 cup + 1 tablespoon for sprinkling: Sweetens the cake and adds a lightly crisp topping.
Egg, 1 large: Binds the ingredients together and helps create a light crumb.
Vanilla extract, 1 teaspoon: Enhances the natural flavors and adds depth.
All-purpose flour, 2 cups (plus ¼ cup to toss with blueberries): Gives the cake structure and keeps the blueberries suspended evenly.
Baking powder, 2 teaspoons: Ensures the cake rises just right for a light texture.
Kosher salt, 1 teaspoon: Balances sweetness and enhances flavor complexity.
Fresh blueberries, 2 cups: Bursting with juicy sweetness to complement the lemon zest.
Buttermilk, ½ cup: Adds tanginess and makes the crumb irresistibly soft.

How to Make Lemon Blueberry Buttermilk Breakfast Cake Recipe

Step 1: Preheat and Prepare

Start by preheating your oven to a cozy 350ºF. This steady temperature will ensure your cake bakes evenly with a beautifully golden crust.

Step 2: Cream the Butter, Lemon, and Sugar

Next, beat the room temperature butter together with the fragrant lemon zest and sugar until your mixture turns light and fluffy—that’s the secret to a tender crumb and that lovely lemony aroma.

Step 3: Add the Egg and Vanilla

Into your fluffy mixture, crack in the egg and pour the vanilla extract. Beat everything well until the batter is smooth and everything is fully incorporated.

Step 4: Prepare the Flour and Blueberries

To keep your blueberries from sinking, toss ¼ cup of the flour with them. Then whisk together the remaining flour, baking powder, and kosher salt to prepare your dry ingredients.

Step 5: Combine Dry Ingredients with Wet, Alternating with Buttermilk

Add the dry flour mixture to your butter batter in parts, alternating with the buttermilk. This step helps maintain a silky texture in the batter. Once combined, gently fold in the floured blueberries to distribute them evenly without breaking them up.

Step 6: Bake the Cake

Spread your luscious batter evenly into a greased pan, then sprinkle the top with the reserved tablespoon of sugar for a delightful crunch. Slide the pan into the oven and bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool Before Serving

After baking, allow your Lemon Blueberry Buttermilk Breakfast Cake Recipe to cool for at least 15 minutes. This resting time lets the cake set up perfectly, making it easier to slice and enjoy.

How to Serve Lemon Blueberry Buttermilk Breakfast Cake Recipe

Garnishes

To elevate your cake visually and flavor-wise, sprinkle a little powdered sugar on top or add a few fresh lemon zest curls. For a little extra indulgence, a drizzle of lemon glaze or a dollop of mascarpone cream can turn every bite into a decadent treat.

Side Dishes

This cake pairs amazingly well with a small bowl of Greek yogurt or smooth ricotta cheese. Fresh fruit salad with strawberries or bananas also complements the blueberry and lemon flavors beautifully, creating a bright and balanced breakfast spread.

Creative Ways to Present

Slice the cake into wedges and serve on colorful plates with edible flowers to impress guests at a brunch. Alternatively, cut it into squares, stack with layers of whipped cream and berries, and serve as a rustic breakfast trifle that’s as fun to eat as it is to look at.

Make Ahead and Storage

Storing Leftovers

Your Lemon Blueberry Buttermilk Breakfast Cake Recipe keeps beautifully in an airtight container at room temperature for up to two days. This makes it an ideal make-ahead treat for busy mornings when you want something fresh and sweet without the hassle.

Freezing

If you want to enjoy the cake over a longer period, slice it into individual portions and freeze them in airtight containers or freezer bags. Properly stored, the cake will maintain its flavor and texture for up to three months.

Reheating

To bring your cake back to its freshly baked glory, warm slices in the microwave for about 15 seconds or in a low temperature oven for 5 to 10 minutes. This will revive the moist crumb and bring back the lovely aroma that invites you in.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can substitute frozen blueberries, but make sure to toss them in flour before adding to the batter to prevent them from sinking and bleeding color into the cake too much.

Is it necessary to use buttermilk?

Buttermilk adds tang and tenderness, but if you don’t have any on hand, you can create a substitute by mixing a cup of milk with one tablespoon of lemon juice or vinegar and letting it sit for 5 minutes.

Can I make this cake gluten-free?

Absolutely! Use a 1-to-1 gluten-free baking flour blend to swap out the all-purpose flour. You might want to add a little extra baking powder to help with rising.

How do I prevent blueberries from sinking?

Tossing the blueberries in flour before folding them into the batter is a classic trick that helps keep them evenly distributed throughout the cake instead of settling at the bottom.

What’s the best pan to bake this cake in?

A 9×13-inch greased baking pan works great for this recipe, providing the perfect thickness and bake time for an evenly cooked cake every time.

Final Thoughts

I can’t recommend the Lemon Blueberry Buttermilk Breakfast Cake Recipe enough if you’re looking to brighten up your mornings with something both comforting and refreshing. The combination of tart lemon, sweet blueberries, and soft buttermilk cake is a true breakfast showstopper. Give it a try—you might just find your new favorite way to start the day!