If you’re on the hunt for a breakfast treat that’s bursting with fresh flavors and tender crumb, the Lemon Blueberry Buttermilk Breakfast Cake Recipe is an absolute gem. This cake perfectly balances tangy citrus notes with sweet, juicy blueberries, all wrapped up in a moist, buttery base enriched by buttermilk. It feels like a warm hug in every slice and is incredibly simple to make, making it a perfect weekend indulgence or a delightful way to impress morning guests. Once you take a bite, you’ll understand why this Lemon Blueberry Buttermilk Breakfast Cake Recipe quickly becomes a beloved staple.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role. From the rich butter that creates a tender crumb to the fresh blueberries that add bursts of juicy sweetness, these simple components come together beautifully. Plus, the lemon zest adds a bright, aromatic twist that elevates the whole cake.
- Unsalted butter (½ cup, room temperature): Creates a tender, rich base for the cake and helps it brown perfectly.
- Lemon zest from 1 large lemon: Provides a fresh, citrusy aroma and bright flavor that complements the blueberries.
- Sugar (1 cup, with 1 tablespoon set aside): Sweetens the batter and the reserved tablespoon adds a delightful crunch on top.
- Egg (1, room temperature): Binds ingredients together and adds natural moisture.
- Vanilla extract (1 teaspoon): Enhances the overall flavor with its warm, sweet notes.
- All-purpose flour (2 cups, with ¼ cup set aside): Provides structure to the cake, and the reserved flour helps prevent blueberries from sinking.
- Baking powder (2 teaspoons): Leavens the cake, giving it a light and airy texture.
- Kosher salt (1 teaspoon): Balances sweetness and enhances all the flavors.
- Fresh blueberries (2 cups): Bursts of juicy sweetness that make every bite special.
- Buttermilk (½ cup): Adds tanginess and keeps the cake incredibly moist and tender.
How to Make Lemon Blueberry Buttermilk Breakfast Cake Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 350ºF to ensure it’s perfectly hot when your batter is ready. This step is crucial for a well-risen cake with a golden crust. Meanwhile, lightly grease your baking pan to prevent any sticky situations later.
Step 2: Cream the Butter, Zest, and Sugar
Using room temperature butter, cream it together with the lemon zest and sugar until the mixture looks light and fluffy. This process incorporates air, which helps give the cake its tender texture and infuses the batter with fresh lemon aroma.
Step 3: Add the Egg and Vanilla
Beat in the room temperature egg and vanilla extract until everything is fully combined. These ingredients not only bind the batter but also add richness and depth to the cake’s flavor profile.
Step 4: Prepare the Dry Ingredients and Blueberries
Toss the blueberries in the ¼ cup of reserved flour—this little trick keeps them from sinking to the bottom of the cake while baking. Then, whisk together the remaining flour with the baking powder and salt, ensuring a uniform rise and subtle seasoning throughout.
Step 5: Combine Batter and Fold in Blueberries
Add the flour mixture to your wet batter in alternating additions with the buttermilk, starting and ending with flour. This alternating method keeps your batter smooth and airy. Gently fold in the floured blueberries to evenly distribute them without breaking their delicate skin.
Step 6: Bake to Golden Perfection
Spread your batter evenly into the prepared pan, then sprinkle the reserved tablespoon of sugar on top for a sweet, crunchy finish. Bake the cake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean. You’ll love the golden crust that forms on top — it’s the perfect teaser for the soft cake inside.
Step 7: Cool and Enjoy
Allow the cake to cool for at least 15 minutes before slicing. This resting time lets the flavors meld and the texture set, making every bite utterly satisfying. Serve warm or at room temperature depending on your preference.
How to Serve Lemon Blueberry Buttermilk Breakfast Cake Recipe
Garnishes
A lightly dusted sprinkle of powdered sugar or a quick drizzle of lemon glaze amplifies the lemony brightness. Fresh blueberries on top not only enhance the look but also give an extra burst of fruity flavor. For an elegant touch, a sprinkle of chopped toasted almonds adds a delightful crunch.
Side Dishes
This breakfast cake pairs incredibly well with a creamy dollop of Greek yogurt or a scoop of vanilla yogurt for extra tanginess and richness. A cup of freshly brewed coffee or a glass of chilled orange juice perfectly complements the cake’s zesty and sweet notes, rounding out your morning meal.
Creative Ways to Present
Try serving slices of this cake alongside a fresh berry salad with mint or a light fruit compote for a colorful brunch spread. You can also turn leftovers into breakfast parfait layers with yogurt and granola, turning the Lemon Blueberry Buttermilk Breakfast Cake Recipe into multiple delicious mornings.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake tightly wrapped in plastic wrap or stored in an airtight container at room temperature for up to two days. For longer storage, refrigerate and bring to room temperature before serving to recapture its luscious texture.
Freezing
You can freeze individual slices wrapped well in parchment paper and then foil, or store the whole cake in an airtight container. Frozen cake keeps its flavor for up to three months, making it convenient to enjoy this treat anytime.
Reheating
Reheat slices gently in a microwave for 15 to 20 seconds or warm them in a low oven (around 300ºF) for 10 minutes. This helps bring back the cake’s moistness and soft texture, almost like freshly baked.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Just be sure to toss frozen blueberries in the reserved flour while still frozen to keep them from bleeding too much into the batter. It will slightly change the texture but the flavor remains delightful.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, mix ½ cup of milk with 1 teaspoon of lemon juice or vinegar and let it sit for 5 minutes. This simple swap gives you the acidity needed for that tender crumb.
Can I add other fruits instead of blueberries?
Definitely! Raspberries, chopped strawberries, or even diced peaches work beautifully in this cake. Just toss them lightly in flour like the blueberries to prevent settling.
Is this cake appropriate for special occasions?
Yes! Its fresh flavors and beautiful appearance make it a wonderful choice for brunches, baby showers, or holiday mornings. It’s both comforting and impressive without being complicated.
How do I make the cake more lemony?
For an extra lemon kick, add a tablespoon of fresh lemon juice to the batter or increase the zest to the zest of two lemons. You can also brush a bit of lemon syrup over the cake right after baking for added zing.
Final Thoughts
The Lemon Blueberry Buttermilk Breakfast Cake Recipe is truly one of those recipes you’ll want to keep close to your heart. It’s easy to prepare, bright with fresh flavors, and has just enough sweetness to make mornings feel special. Whether you’re treating your family or friends, this cake promises smiles and full bellies. Give it a try, and watch it quickly become a breakfast favorite in your home.
