Lemon Blueberry Breakfast Cake

Buttery lemon cake studded with blueberries. 9-inch square pan.

← Back to Home ← Back to Breakfast
Lemon Blueberry Breakfast Cake
★ ★ ★ ★ ★
Rate this recipe
20 minPrep Time
35–45 minCook Time
1 hrTotal Time
9Servings

Ingredients

  • ½ cup unsalted butter, room temperature
  • 2 teaspoons lemon zest (from 1 large lemon)
  • ⅞ cup plus 1 tablespoon sugar
  • 1 egg, room temperature
  • 1 teaspoon vanilla
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 cups fresh blueberries
  • ½ cup buttermilk

Instructions

  1. Heat the oven to 350°F. Grease a 9-inch square pan.
  2. Cream butter with lemon zest and ⅞ cup sugar until light. Beat in the egg and vanilla.
  3. Toss the blueberries with ¼ cup of the flour. Whisk the remaining flour with baking powder and salt.
  4. Add the dry mix to the batter a little at a time, alternating with buttermilk. Fold in the blueberries.
  5. Spread in the pan. Bake 35 minutes, then test. Add a few minutes if needed (up to about 10 more).
  6. Cool at least 15 minutes. No buttermilk: squeeze the zested lemon into a cup and fill to ½ cup with milk; rest a few minutes.