I still remember the first time I baked this melt-in-your-mouth blueberry breakfast cake — the room filled with bright lemon-scented steam and the berries kept the crumb tender and a little juicy. It’s an unfussy, buttery cake that feels like a celebration without much fuss: perfect for slow weekend mornings, casual brunches, or when you want a reliable treat that doubles as dessert. If you’re putting together a brunch spread, this pairs nicely with other easy breakfast recipes.
Why you’ll love this dish
This cake delivers bakery-like texture with home-kitchen simplicity. It’s buttery and tender, thanks to the room-temperature butter and buttermilk. The lemon zest lifts the flavor so the blueberries don’t make everything overly sweet. It’s quick to mix, forgiving for novice bakers, and scales up easily for a crowd—so it’s perfect for weekday breakfasts, a relaxed Sunday brunch, or a potluck.
“A nostalgic, simple loaf that tastes like summer — the crumb is unbelievably tender and the lemon makes the blueberries pop.” — a regular I baked for
How this recipe comes together
Short overview before you bake:
- Cream butter, sugar, lemon zest until light and fluffy.
- Add egg and vanilla to build structure and flavor.
- Stir dry ingredients into the wet, alternating with buttermilk for a tender crumb.
- Toss blueberries in reserved flour so they don’t sink.
- Fold berries gently, top with reserved sugar, and bake until golden and a tester comes out clean.
This gives you a soft, slightly crumbly cake with evenly distributed berries and a slightly crisp sugar-topped surface.
What you’ll need
- ½ cup unsalted butter, at room temperature (4 oz | 113 g) — you want it soft enough to cream.
- Zest from a large lemon — adds bright lift.
- 1 cup sugar (reserve 1 tablespoon for topping).
- 1 egg, at room temperature.
- 1 teaspoon vanilla extract.
- 2 cups all-purpose flour (256 g) — keep ¼ cup aside for coating the blueberries.
- 2 teaspoons baking powder.
- 1 teaspoon kosher salt (or 1.25 teaspoons if you prefer slightly saltier contrast).
- 2 cups fresh blueberries.
- ½ cup buttermilk — for tang and tenderness.
Ingredient notes and substitutions:
- Frozen blueberries work fine; do not thaw them — toss directly in the reserved flour to reduce bleeding.
- No buttermilk? Make a substitute by stirring ½ tablespoon lemon juice or vinegar into ½ cup milk and letting it sit 5 minutes.
- For dairy-free, use a vegan butter substitute and a plant-based yogurt thinned to buttermilk consistency.
- For a less sweet cake, reduce sugar by 1–2 tablespoons.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line an 8×8-inch square pan with parchment.
- In a large bowl, cream the room-temperature butter with 1 cup sugar and the lemon zest until light and slightly fluffy, about 2–3 minutes with a hand mixer.
- Beat in the egg and vanilla until combined and glossy.
- In a separate bowl, whisk the 2 cups flour (minus the ¼ cup reserved), baking powder, and salt.
- Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk (dry, wet, dry). Mix just until combined; resist overmixing to keep the cake tender.
- Toss the 2 cups blueberries with the reserved ¼ cup flour until coated. This helps them stay suspended in the batter.
- Fold the blueberries into the batter gently and evenly.
- Spread the batter into the prepared pan. Sprinkle the reserved 1 tablespoon sugar over the top for a subtle crunch.
- Bake 35–45 minutes (35 minutes for 8×8 pan, a bit longer for a deeper 9-inch pan) or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs (no raw batter).
- Let the cake cool in the pan for 10–15 minutes, then transfer to a rack to cool further. Serve warm or at room temperature.
Best ways to enjoy it
Serve slices plain with a steaming mug of coffee, or add: fresh whipped cream, a dollop of Greek yogurt, or a scoop of vanilla ice cream for dessert-style indulgence. For a brunch spread, plate it alongside scrambled eggs and a light salad. For savory protein pairings, a simple roasted or grilled chicken dish complements the cake’s brightness and turns brunch into a fuller meal.
Presentation ideas:
- Dust with powdered sugar and garnish with a few fresh berries and lemon slices.
- Cut into squares for casual serving or thin wedges for a plated brunch.
Storage and reheating tips
- At room temperature: store airtight for up to 24–48 hours. Because of the berries and dairy, I recommend refrigerating sooner if your kitchen is warm.
- In the refrigerator: keep in an airtight container for up to 3–4 days.
- To freeze: wrap cooled slices tightly in plastic wrap and foil or place in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
- Reheating: warm single slices in the microwave for 12–20 seconds or in a 300°F (150°C) oven for 8–10 minutes for a fresh-baked feel.
- Food safety: cool the cake completely before sealing to avoid condensation and spoilage.
Helpful cooking tips
- Room-temperature ingredients: make sure the butter and egg are not cold; they incorporate better and give a lighter texture.
- Don’t overmix: once the dry ingredients are added, fold just until there are no streaks of flour.
- Prevent sunk berries: the ¼ cup flour coating is crucial—especially with heavier or frozen berries.
- Test for doneness by inserting a toothpick in the center; a few moist crumbs are okay, but no wet batter.
- If the top browns too quickly, loosely tent with foil for the last 10 minutes.
Creative twists
- Lemon Blueberry Glaze: whisk powdered sugar, lemon juice, and a splash of milk to drizzle over the cooled cake.
- Streusel top: replace the reserved tablespoon of sugar with a small crumb topping of butter, flour, and brown sugar for crunch.
- Citrus swap: use orange zest instead of lemon for a sweeter fruit note.
- Whole wheat or gluten-free: substitute up to half the all-purpose flour with whole wheat for a nuttier crumb; use a 1:1 gluten-free flour blend if needed.
- Turn it into a dinner-friendly dessert pairing by serving slices with a dollop of mascarpone and caramelized fruit — see more delicious dinner recipes for ideas on menus to match.
FAQ – Your questions answered
Q: Can I use frozen blueberries?
A: Yes. Keep them frozen and toss with the reserved flour; they’ll release more juice as they bake, so a slightly longer bake time may be needed.
Q: What pan should I use?
A: A 9-inch round pan or an 8×8-inch square pan works well. A deeper pan will need a few extra minutes in the oven.
Q: How long does it take from start to finish?
A: Plan for about 10–15 minutes prep and 35–45 minutes baking, plus cooling time. Total roughly 1 hour.
Q: Can I make this dairy-free or vegan?
A: For dairy-free, use a non-dairy butter and plant-based milk mixed with an acid to mimic buttermilk. For vegan, also swap the egg for a flax egg (1 tbsp ground flax + 3 tbsp water, chilled) though texture will vary slightly.
Q: Why coat the blueberries in flour?
A: Coating prevents them from sinking to the bottom and reduces bleeding that would streak the batter.
Q: Can I halve or double the recipe?
A: Yes. Halve for a small cake (use a smaller pan, check baking time) or double to bake in a larger pan or two pans. Watch for differences in bake time.
Q: How do I make the top crispier?
A: Sprinkle the reserved tablespoon of sugar across the top before baking and use coarse sugar if you like extra crunch.
Final thoughts
Give this blueberry breakfast cake a try the next time you want something simple but impressive — it’s reliable, flexible, and always a welcome addition to the table. If you make it, I’d love to hear how you served it or any tweaks you tried — leave a comment and share your experience.
Blueberry Breakfast Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line an 8x8-inch square pan with parchment.
- In a large bowl, cream the room-temperature butter with 1 cup sugar and the lemon zest until light and slightly fluffy, about 2–3 minutes with a hand mixer.
- Beat in the egg and vanilla until combined and glossy.
- In a separate bowl, whisk the 2 cups flour (minus the ¼ cup reserved), baking powder, and salt.
- Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk (dry, wet, dry). Mix just until combined; resist overmixing to keep the cake tender.
- Toss the 2 cups blueberries with the reserved ¼ cup flour until coated to keep them suspended in the batter.
- Fold the blueberries into the batter gently and evenly.
- Spread the batter into the prepared pan. Sprinkle the reserved 1 tablespoon sugar over the top.
- Bake for 35–45 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Let the cake cool in the pan for 10–15 minutes, then transfer to a rack to cool further.