Lemon Blueberry Buttermilk Breakfast Cake Recipe
If you’re on the lookout for a baked delight that feels like a warm hug with every bite, this Lemon Blueberry Buttermilk Breakfast Cake Recipe is exactly what you need. Bursting with fresh blueberries, zesty lemon brightness, and that soft, tender crumb thanks to buttermilk, it’s a breakfast treat that doubles wonderfully as an anytime snack. The balance of sweet and tangy flavors, combined with a cake that stays moist and fresh, will quickly turn this into your go-to recipe for sharing joy around the breakfast table.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step toward baking something truly special. Each one plays a crucial role: butter for richness, lemon zest for freshness, buttermilk for tenderness, and of course, plump blueberries that bring bursts of juicy sweetness and vibrant color.
- Unsalted butter (½ cup, room temperature): Provides a rich, moist texture and helps create a tender crumb.
- Lemon zest (from 1 large lemon): Adds a bright, citrusy aroma and flavor that beautifully complements the blueberries.
- Sugar (1 cup, with 1 tablespoon set aside): Sweetens the cake and the extra tablespoon sprinkled on top creates a subtle, crunchy finish.
- Egg (1, room temperature): Binds the ingredients together, contributing to structure and moisture.
- Vanilla extract (1 teaspoon): Deepens the overall flavor with a warm, sweet note.
- All-purpose flour (2 cups, with ¼ cup reserved): Forms the base of the cake batter and tossing blueberries in flour prevents sinking.
- Baking powder (2 teaspoons): Leavens the cake, making it rise and stay fluffy.
- Kosher salt (1 teaspoon): Balances sweetness and enhances all the flavors.
- Fresh blueberries (2 cups): The star ingredient, offering juiciness and natural sweetness in every bite.
- Buttermilk (½ cup): Adds tanginess and moisture, keeping the cake soft and tender.
How to Make Lemon Blueberry Buttermilk Breakfast Cake Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 350ºF. This ensures your cake bakes evenly and that perfect golden crust starts forming the moment the batter hits the pan.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream the room temperature butter together with the lemon zest and sugar until the mixture becomes light, fluffy, and aromatic. This process traps air, giving your cake a lovely lift. Then, beat in the egg and vanilla until everything is well combined and silky smooth.
Step 3: Prepare Dry Ingredients
Take ¼ cup of your flour and toss it with the fresh blueberries—this little trick keeps them suspended in the batter instead of sinking to the bottom. Meanwhile, whisk together the remaining flour with baking powder and kosher salt to evenly distribute the leavening agents.
Step 4: Combine Ingredients
Add the flour mixture alternately with buttermilk into your butter mixture—start and finish with flour. Mixing this way helps maintain a tender texture. Finally, gently fold in the coated blueberries to avoid breaking them up and staining your batter too much.
Step 5: Bake
Spread the batter evenly in a greased pan, then sprinkle that reserved tablespoon of sugar on top for a delicate crunch. Bake for 35 to 45 minutes until the cake is golden and a toothpick inserted into the center comes out clean.
Step 6: Cool and Serve
Let the cake cool in the pan for at least 15 minutes—this resting time allows flavors to set and the texture to firm up just right before slicing into those tender, fruity pieces.
How to Serve Lemon Blueberry Buttermilk Breakfast Cake Recipe
Garnishes
Add a dusting of powdered sugar or a few fresh lemon zest curls on top for a pop of color and extra zing. A dollop of whipped cream or a spoonful of Greek yogurt also pairs beautifully to add creaminess.
Side Dishes
This cake shines alongside your morning coffee or tea, but consider serving it with a fresh fruit salad or even some crispy bacon for a delightful mix of sweet and savory. If you want a comforting brunch plate, a glass of chilled orange juice works wonderfully too.
Creative Ways to Present
For a charming brunch table, slice the cake into squares and serve on a pretty platter with scattered blueberries and lemon slices. You can also create cute individual servings by layering crumbly bits of cake with yogurt and berries in parfait glasses.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake tightly in plastic wrap or store it in an airtight container at room temperature for up to two days. Keeping it covered prevents the cake from drying out and keeps those flavors fresh.
Freezing
If you want to enjoy this Lemon Blueberry Buttermilk Breakfast Cake Recipe later, slice it first and freeze the pieces in a freezer-safe bag for up to three months. Just thaw at room temperature when you’re ready to indulge.
Reheating
Warm the cake slices gently in a microwave for 20 to 30 seconds or pop them into a low oven (about 300ºF) for 10 minutes. This refreshes the texture and brings back that just-baked feeling.
FAQs
Can I use frozen blueberries instead of fresh?
Yes! Just make sure to toss frozen blueberries in the flour before adding them to the batter to reduce bleeding and sinking. The texture may be slightly softer, but the flavor remains wonderful.
What type of pan works best for this breakfast cake?
A greased 9×9-inch square baking pan or an equivalent round cake pan both work perfectly. Make sure to grease it well so the cake releases easily once baked.
Is it possible to make this recipe dairy-free?
You can swap buttermilk with a mix of dairy-free milk plus a teaspoon of lemon juice or vinegar to mimic tanginess. Use vegan butter to replace regular butter. The texture may change slightly but it will still be delicious.
Can I add other berries or fruits?
Absolutely! Raspberries, blackberries, or even chopped strawberries are great alternatives or additions. Just remember to coat them in flour to keep them from sinking.
What makes the cake moist and tender?
The buttermilk is key here—it not only adds tang but also reacts with the baking powder to create a tender crumb. Butter and the careful mixing method also contribute to the perfect moistness.
Final Thoughts
This Lemon Blueberry Buttermilk Breakfast Cake Recipe is more than just a morning treat—it’s a feel-good moment you bake fresh and share with love. Its bright lemon notes and juicy blueberries combine with a tender, melt-in-your-mouth texture that simply can’t be beat. Give it a try, invite some friends or family, and watch this cake become a beloved part of your breakfast routine.
Print
Lemon Blueberry Buttermilk Breakfast Cake Recipe
- Total Time: 50-60 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Lemon Blueberry Buttermilk Breakfast Cake is a moist, tender, and refreshing cake perfect for morning gatherings or a special brunch. Infused with fresh lemon zest and juicy blueberries, this cake combines the tang of buttermilk with the sweet burst of berries, creating a delightful balance of flavors in every bite.
Ingredients
Wet Ingredients
- ½ cup unsalted butter, room temperature
- 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
Other
- Zest from 1 large lemon
- 1 cup sugar (set aside 1 tablespoon for sprinkling)
- 2 cups fresh blueberries
Instructions
- Preheat the Oven: Preheat your oven to 350ºF (175ºC) to prepare for baking your cake.
- Cream Butter and Sugar: In a mixing bowl, cream together the unsalted butter, lemon zest, and sugar until the mixture is light and fluffy. Then, add the egg and vanilla, beating until fully combined.
- Prepare Dry Ingredients: Toss the fresh blueberries in the reserved ¼ cup of all-purpose flour to prevent them from sinking in the batter. In a separate bowl, whisk together the remaining flour with baking powder and kosher salt.
- Combine Ingredients: Gradually add the dry flour mixture to the creamed mixture, alternating with buttermilk. Stir gently to combine until you have a smooth batter. Carefully fold in the floured blueberries to maintain their shape.
- Bake: Spread the batter evenly in a greased baking pan. Sprinkle the reserved tablespoon of sugar evenly over the top. Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the cake from the oven and allow it to cool in the pan for at least 15 minutes before slicing and serving to enjoy the best texture and flavors.
Notes
- Using fresh blueberries enhances flavor and texture; frozen can be used but thaw and drain before tossing with flour.
- Make sure butter and egg are at room temperature for better mixing and cake texture.
- You can substitute buttermilk with milk plus 1 tablespoon lemon juice or vinegar if needed.
- Do not overmix batter after adding flour to avoid a dense cake.
- This cake is best served within two days but can be refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35-45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
