Lemon Blueberry Buttermilk Breakfast Cake Recipe

If you love a burst of fresh flavors paired with tender crumb, you’re in for a treat—my Lemon Blueberry Buttermilk Breakfast Cake is like sunshine on a plate! It’s simple to pull together and absolutely loaded with juicy berries and bright citrus, making it a breakfast, brunch, or anytime snack favorite that’ll have everyone asking for seconds.

this Recipe

Ingredients You’ll Need

One of the absolute joys of making Lemon Blueberry Buttermilk Breakfast Cake is how it transforms simple staples into something so special! Each ingredient is carefully chosen for the perfect balance of flavor and texture—and, of course, that gorgeous golden crumb dotted with blueberries.

• Unsalted Butter: The butter, creamed with lemon zest and sugar, infuses the cake with rich flavor and gives a pillowy, melt-in-your-mouth bite.
• Lemon Zest: Freshly grated lemon zest is key for those bright citrus notes—don’t skip it!
• Granulated Sugar: Sweetens the cake and gives it that irresistible, lightly crisp top after baking.
• Egg: Adds moisture and binds everything together for a tender crumb that holds its shape.
• Vanilla Extract: Balances the citrus and berry flavors with a touch of warmth and depth.
• All-Purpose Flour: Structure is everything—flour keeps the cake hearty without being heavy, and a little is reserved to coat the berries so they don’t sink.
• Baking Powder: This is what ensures your cake rises tall and stays fluffy.
• Kosher Salt: Salt sharpens all the flavors and provides delicious contrast, especially with sweet berries.
• Fresh Blueberries: The star of the show! Use the best berries you can find, and don’t be shy—two whole cups make every bite full of juicy flavor.
• Buttermilk: Buttermilk keeps the cake moist, tender, and light, plus it adds a subtle tang that balances the sweetness beautifully.

Variations

One of the most delightful things about the Lemon Blueberry Buttermilk Breakfast Cake is how easy it is to make it your own. This recipe is so forgiving and versatile—play around with fruits, flavors, or dietary adjustments to match your cravings or pantry.

• Gluten-Free Option: Substitute your favorite gluten-free flour blend, such as Cup4Cup or King Arthur, for a cake everyone can enjoy—just check your batter consistency as GF flours can vary.
• Berry Mix-Up: Swap blueberries for raspberries, blackberries, diced strawberries, or even cranberries (add a pinch more sugar if going tart) for a fun seasonal twist.
• Dairy-Free Adaptation: Use a dairy-free stick butter and substitute plant-based “buttermilk” (non-dairy milk with a splash of lemon juice or vinegar), and your cake will still be moist and flavorful.
• Orange-Cranberry Cake: Around the holidays, try orange zest in place of lemon and toss in fresh cranberries for a wintery breakfast version that’s equally dazzling.

How to Make Lemon Blueberry Buttermilk Breakfast Cake

Step 1: Cream the Butter, Sugar & Lemon Zest

Start by preheating your oven to 350ºF. Combine room temperature butter, all of your fragrant lemon zest, and almost all of the sugar—just save a tablespoon for that sparkly finish later! Use a mixer to cream everything together until it’s light and fluffy. This really infuses the butter with citrus, and helps give the cake its perfect texture.

Step 2: Beat in Egg and Vanilla

Add the egg and vanilla extract to your fluffy butter mixture, beating just until combined. This creates a rich, cohesive batter and brings in that lovely vanilla aroma to compliment the lemon and blueberry.

Step 3: Prep the Blueberries and Dry Ingredients

Toss your blueberries with 1/4 cup of the measured flour (this coats them so they won’t sink as the cake bakes). In a separate bowl, whisk the remaining flour together with baking powder and kosher salt so the leavening is nice and evenly distributed.

Step 4: Combine Batter & Gently Fold in Blueberries

Stir in half the flour mixture to the creamed butter base, then add all your buttermilk, stirring gently. Add the rest of the flour mixture and mix just until everything is absorbed—don’t overwork it! Gently fold in the flour-dusted blueberries, leaving any leftover flour behind so your cake stays tender.

Step 5: Prepare the Pan, Spread Batter & Sprinkle Sugar

Grease and line your baking pan (an 8-inch square pan works wonderfully for a thicker cake). Spread the batter evenly into the pan, then sprinkle that reserved tablespoon of sugar over the top—this will give the finished cake a gorgeous, sparkly, and slightly crisp crust.

Step 6: Bake, Cool & Serve

Bake for 35–45 minutes, depending on pan size—8-inch pans bake longer, 9-inch will finish sooner. Check doneness with a toothpick (a few moist crumbs are perfect), then let the cake cool at least 15 minutes before slicing. This really allows flavors to settle and makes slicing oh-so-easy!

How to Serve Lemon Blueberry Buttermilk Breakfast Cake

Garnishes

For a truly beautiful presentation, dust your Lemon Blueberry Buttermilk Breakfast Cake with confectioners’ sugar or add a gentle drizzle of lemon glaze. A few extra blueberries and a little shredded lemon zest on top make it look fresh-from-the-bakery pretty.

Side Dishes

Serve a warm slice alongside creamy Greek yogurt or a big bowl of fruit salad. It also pairs like a dream with scrambled eggs or a brunch frittata—the contrast of sweet cake with savory eggs is next-level deliciousness!

Creative Ways to Present

For a special brunch or potluck, cut the cake into petite squares and arrange them on a tiered platter garnished with edible flowers and lemon slices. Or, slice the cake in advance and pack it for a picnic—no crumb left behind!

Make Ahead and Storage

Storing Leftovers

Once your Lemon Blueberry Buttermilk Breakfast Cake has cooled, you can keep it covered at room temperature for up to a day—just pop it under a cake dome or wrap well. For longer storage, tuck it in the fridge so it stays moist and fresh all week.

Freezing

This cake freezes beautifully! Once completely cooled, wrap individual slices or the whole cake tightly in plastic wrap and foil. It’ll keep well in the freezer for up to three months. Simply thaw overnight at room temperature before serving.

Reheating

For that just-baked taste, reheat a slice (or the whole cake) in a 350ºF oven for about 10–15 minutes, or a quick zap in the microwave will warm slices up in seconds. That gentle warmth brings out the lemony aroma and revives the crumb!

FAQs

Final Thoughts

There’s just something magical about sharing a warm, lemon-scented slice of Lemon Blueberry Buttermilk Breakfast Cake with your favorite people. Go ahead—treat yourself to an uplifting, homemade start to your day, and watch this sweet, tangy cake become your newest home-baked tradition!

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