Melt-in-Your-Mouth Blueberry Breakfast Cake Recipe

Introduction

This melt-in-your-mouth blueberry breakfast cake is a delightful way to start your day. Bursting with fresh blueberries and a hint of lemon zest, it offers a perfect balance of sweet and tangy flavors in every bite. Simple to prepare, it’s sure to become a household favorite.

Ingredients

• ½ cup unsalted butter at room temperature (4 oz | 113 g)
• Zest from a large lemon
• 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 (use 1.25 teaspoons if desired)
• 2 cups fresh blueberries
• ½ cup buttermilk

Instructions

1. Step 1: Preheat your oven to 350ºF (175ºC). Using a stand mixer or hand-held mixer, cream together the butter, lemon zest, and 1 cup minus 1 tablespoon of sugar until the mixture is light and fluffy. Then, add the egg and vanilla extract and beat until combined evenly.
2. Step 2: Toss the blueberries with ¼ cup of flour in a small bowl to coat them evenly. In another bowl, whisk together the remaining flour, baking powder, and salt to distribute the leavening and seasoning.
3. Step 3: Add half of the flour mixture to the creamed butter-sugar mixture and gently stir with a spatula. Pour in all the buttermilk and stir again. Add the remaining flour mixture and stir until fully absorbed. Finally, fold in the floured blueberries, leaving any excess flour behind.
4. Step 4: Grease an 8- or 9-inch square baking pan with butter or non-stick spray. If available, line with parchment paper for easier removal. Spread the batter evenly in the pan for uniform baking.
5. Step 5: Sprinkle the reserved tablespoon of sugar evenly over the batter’s surface. Bake in the preheated oven for 35 to 45 minutes. A 9-inch pan typically bakes in about 35 minutes; an 8-inch pan may take 40 to 45 minutes. Check doneness with a toothpick—it should come out clean or with a few crumbs. If needed, bake a bit longer, up to 50 minutes.
6. Step 6: Allow the cake to cool in the pan for at least 15 minutes before slicing and serving.

Tips & Variations

• For an extra burst of lemon flavor, add a teaspoon of lemon juice to the batter along with the zest.
• Swap fresh blueberries with frozen ones if out of season—just don’t thaw before adding to avoid excess moisture.
• Use plain yogurt instead of buttermilk if you don’t have buttermilk on hand; it adds a similar tanginess.
• Sprinkle a handful of sliced almonds on top before baking for added crunch and flavor.

Storage

Store the cooled cake tightly wrapped or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months; thaw at room temperature before serving. Reheat slices briefly in the microwave for a warm treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries straight from the freezer. Coat them with flour as usual to prevent sinking, and add them to the batter without thawing to avoid excess moisture.

What if I don’t have buttermilk?

If you don’t have buttermilk, you can substitute with plain yogurt or make a quick buttermilk by mixing ½ cup milk with 1 tablespoon lemon juice or vinegar. Let it sit for 5 minutes before using.

Melt-in-Your-Mouth Blueberry Breakfast Cake Recipe

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★★★★★

4.8 from 93 reviews

This Melt-in-Your-Mouth Blueberry Breakfast Cake is a moist and tender cake bursting with fresh blueberries and a hint of lemon zest. It’s perfect for a delightful morning treat or an afternoon snack, featuring a crunchy sugar topping and a soft crumb that makes every bite irresistible.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 9 servings 1x
• Category: Breakfast Cake
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Cake Batter

• ½ cup unsalted butter at room temperature (4 oz | 113 g)
• Zest from a large lemon
• 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 (use 1.25 teaspoons if desired)
• 2 cups fresh blueberries
• ½ cup buttermilk

Instructions

1. Prepare the Oven and Ingredients: Preheat your oven to 350ºF (175ºC). Using a stand mixer or a hand-held mixer, cream together the butter, lemon zest, and 1 cup minus 1 tablespoon of sugar until the mixture is light and fluffy. Add the egg and vanilla extract to the mixture and beat until combined evenly.
2. Prepare and Incorporate the Dry Ingredients: Toss the blueberries with ¼ cup of flour in a separate bowl to coat them and prevent sinking during baking. In another bowl, whisk together the remaining flour, baking powder, and salt until evenly combined.
3. Combine Wet and Dry Mixtures: Add half of the flour mixture to the butter-sugar mixture and gently stir with a spatula. Then add all of the buttermilk and stir again. Follow by adding the remaining flour mixture, stirring until fully incorporated. Fold in the coated blueberries, discarding any excess flour.
4. Prepare the Baking Pan: Grease an 8- or 9-inch square baking pan with butter or non-stick spray. For easier removal, line the pan with parchment paper over the butter. Spread the batter evenly into the pan to ensure uniform thickness for even baking.
5. Bake the Cake: Sprinkle the reserved tablespoon of sugar evenly over the top of the batter for a sweet, crunchy crust. Bake in the preheated oven for 35 to 45 minutes. A 9-inch pan will take about 35 minutes, while an 8-inch pan may require 40 to 45 minutes. Use a toothpick to check doneness—it should come out clean or with a few crumbs. If needed, bake a few minutes longer, up to 50 minutes, depending on pan size.
6. Cool and Serve: Once baked, allow the cake to cool in the pan for at least 15 minutes before slicing and serving. This allows the cake to set and makes it easier to cut.

Notes

• Tossing the blueberries in flour keeps them suspended in the batter and prevents them from sinking.
• You can use frozen blueberries if fresh are unavailable; just do not thaw before adding.
• Buttermilk can be substituted with milk mixed with 1 tablespoon lemon juice or vinegar, left to sit for 5 minutes.
• For a more citrusy flavor, add extra lemon zest or a light glaze after baking.
• Allowing the cake to cool improves texture and makes slicing easier.

Keywords: blueberry breakfast cake, lemon blueberry cake, easy breakfast cake, blueberry dessert, buttery cake