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Lemon Blueberry Breakfast Cake

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            This recipe will give you a delicious morning breakfast coffee cake that is loaded with blueberries and topped with a super yummy lemon flavored glaze. This cake is very tender, moist and the perfect way to start the day. Muffins make an easy breakfast, but this is a great way to change up boring muffins.

            I am not sure how to say this, but I cannot be the only one who refuses to think of lemon and blueberries as a dessert.

I suppose the way I grew up thinking blueberry and lemons signified foods for breakfast. All those other flavors such as chocolate, carrot cake or banana pies as dessert.

For me, this Lemon Blueberry Breakfast cake is a larger version of a Blueberry Breakfast muffin. Yes, that tends to lead me to eating more than one piece.

Frequently Asked Questions:

            Could I use the same recipe to make muffins?

Yes, you could. I recommend trying this as a cake and you will be surprised.

            Could I Bake this in a loaf pan?

That is a great idea! Then you have slices that are perfect for breakfast. You will probably need two loaf pans.

            Does this take a long time to make?

This is probably one of the easiest breakfast cakes to make. It does not take any longer to make this than it does any other cake.

            How do I store this breakfast coffee cake?

You can cover it with plastic wrap and allow it to sit on the counter for 2 days. You can cover it and place it in the refrigerator for 4 days. It can be placed into an airtight container and frozen for up to 4 months.

What do you need to make Lemon Blueberry Breakfast Cake

            Breakfast Cake:

                        3 cups all purpose flour

                        1 tsp baking soda

                        1 tbsp baking powder

                        ¼ tsp salt

                        1 tsp cinnamon

                        1 ¾ cup buttermilk

                        1 cup light brown sugar

                        1 cup granulated sugar

                        3 large eggs

                        ½ cup butter, unsalted

                        1 cup fresh blueberries1 large lemon, zested

            Topping:

                        ⅓ cup granulated sugar

                        ⅓ cup light brown sugar

                        1 tbsp butter, softened and unsalted

                        1 tbsp cinnamon

How to make Lemon Blueberry Breakfast Cake

FIRST STEP:

Preheat the oven to 350*

Lightly spray a 9×13 baking pan with non stick spray

SECOND STEP:

In a medium bowl combine the flour, baking soda, baking powder, salt and cinnamon

In a large bowl beat together the buttermilk, eggs, granulated sugar, brown sugar and the melted butter until combined and smooth

THIRD STEP:

Gradually add in your dry ingredients, folding them in a little at a time. 

Beat until smooth.

FOURTH STEP:

In a small bowl, place a little bit of flour and put the blueberries in.

Toss to coat the blueberries with flour.

Gently stir in the coated blueberries and the lemon zest.

FIFTH STEP:

Using a spoon, spread the batter in the prepared baking pan

Sprinkle with the topping mixture

Bake for 40 to 50 minutes, until a toothpick comes out clean

SIXTH STEP:

If longer baking time is needed, cover the cake pan with aluminum foil and bake for another 10 minutes.

Allow to cool before serving

Enjoy!

YUM!

Lemon Blueberry Breakfast Cake

Lemon Blueberry Breakfast Cake

Yield: 6
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Ingredients

  • Breakfast Cake:
  •                         3 cups all purpose flour
  •                         1 tsp baking soda
  •                         1 tbsp baking powder
  •                         ¼ tsp salt
  •                         1 tsp cinnamon
  •                         1 ¾ cup buttermilk
  •                         1 cup light brown sugar
  •                         1 cup granulated sugar
  •                         3 large eggs
  •                         ½ cup butter, unsalted
  •                         1 cup fresh blueberries1 large lemon, zested
  •             Topping:
  •                         ⅓ cup granulated sugar
  •                         ⅓ cup light brown sugar
  •                         1 tbsp butter, softened and unsalted
  •                         1 tbsp cinnamon

Instructions

FIRST STEP:

Preheat the oven to 350*

Lightly spray a 9x13 baking pan with non stick spray

SECOND STEP:

In a medium bowl combine the flour, baking soda, baking powder, salt and cinnamon

In a large bowl beat together the buttermilk, eggs, granulated sugar, brown sugar and the melted butter until combined and smooth

THIRD STEP:

Gradually add in your dry ingredients, folding them in a little at a time. Beat until smooth.

In a small bowl, place a little bit of flour and put the blueberries in.

FOURTH STEP:

Toss to coat the blueberries with flour.

Gently stir in the coated blueberries and the lemon zest.

FIFTH STEP:

Using a spoon, spread the batter in the prepared baking pan

Sprinkle with the topping mixture

Bake for 40 to 50 minutes, until a toothpick comes out clean

SIXTH STEP:

If longer baking time is needed, cover the cake pan with aluminum foil and bake for another 10 minutes.

Allow to cool before serving

Enjoy!

Nutrition Information
Serving Size 1
Amount Per Serving Calories 120Total Fat 22gSaturated Fat 12gUnsaturated Fat 10gCholesterol 160mgSodium 28mgCarbohydrates 120gSugar 18gProtein 12g

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