Instructions
Step 1 – Prep the Pan
Preheat oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish with butter or nonstick spray.
Step 2 – Coat the Berries
Toss blueberries with ¼ cup flour in a small bowl. This keeps them from sinking to the bottom of the cake.
Step 3 – Cream Butter & Sugar
In a large bowl, beat softened butter, 1 cup sugar, and lemon zest together for 3–5 minutes until light and fluffy.
Step 4 – Add Wet Ingredients
Mix in the egg until smooth, then stir in the vanilla extract.
Step 5 – Mix the Dry Ingredients
In a separate bowl, whisk together the remaining flour, baking powder, salt, and cinnamon.
Step 6 – Combine Batter
Alternate adding the dry mixture and buttermilk into the butter mixture, beginning and ending with the dry. Mix just until combined.
Step 7 – Fold in Blueberries
Gently fold in the floured blueberries. Spread batter evenly in the prepared dish and sprinkle the top with the extra tablespoon of sugar.
Step 8 – Bake
Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
Step 9 – Cool & Serve
Let the cake rest for 15 minutes before slicing. Serve warm or at room temperature.
Storage
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Room Temp: Covered for up to 2 days.
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Fridge: Airtight container for up to 5 days.
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Freezer: Wrap slices and freeze up to 2 months. Thaw overnight.
Tips for Success ✨
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Use fresh blueberries for best texture (frozen work too—just don’t thaw first).
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Don’t skip the lemon zest—it brightens the whole cake.
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Start checking for doneness at 40 minutes, since ovens vary.
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Sprinkle coarse sugar on top before baking for a bakery-style finish.
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Swap buttermilk for Greek yogurt or sour cream for extra richness.
Fun Variations 🎉
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Blueberry Almond Cake – Add almond extract and sliced almonds on top.
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Lemon Glazed – Drizzle with lemon-powdered sugar glaze.
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Mixed Berry – Swap half the blueberries for raspberries or blackberries.
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Streusel Topped – Add a buttery crumble topping before baking.
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Cream Cheese Swirl – Drop spoonfuls of sweetened cream cheese into the batter for a cheesecake twist.
Perfect Pairings ☕🍦
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Strong black coffee for a classic breakfast treat.
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Herbal or berry tea for a lighter pairing.
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Vanilla ice cream for dessert-style indulgence.
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Greek yogurt with honey for a balanced breakfast.
FAQs
Can I use frozen blueberries?
Yes! Just add them straight from the freezer without thawing.
What if I don’t have buttermilk?
Mix ½ cup milk with 1½ tsp lemon juice or vinegar, let sit for 5 minutes, and use.
Can I use a bigger pan?
Yes, a 9×13-inch pan works—reduce baking time slightly.
How do I know it’s ready?
A toothpick should come out clean or with just a few moist crumbs.
Can I make it dairy-free?
Absolutely—use plant-based butter and non-dairy milk soured with lemon juice.
Final Thoughts
This Blueberry Breakfast Cake is everything you want in a morning bake: soft, flavorful, and full of bursts of fresh blueberries. It’s easy enough for a casual weekend, yet special enough to share at brunch or holiday gatherings. Once you try it, you may find yourself baking it again and again—because mornings deserve cake too. 🫐🍋✨
