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
Room Temp: Covered for up to 2 days.
Fridge: Airtight container for up to 5 days.
Freezer: Wrap slices and freeze up to 2 months. Thaw overnight.
Tips for Success ✨
Use fresh blueberries for best texture (frozen work too—just don’t thaw first).
Don’t skip the lemon zest—it brightens the whole cake.
Start checking for doneness at 40 minutes, since ovens vary.
Sprinkle coarse sugar on top before baking for a bakery-style finish.
Swap buttermilk for Greek yogurt or sour cream for extra richness.
Fun Variations 🎉
Blueberry Almond Cake – Add almond extract and sliced almonds on top.
Lemon Glazed – Drizzle with lemon-powdered sugar glaze.
Mixed Berry – Swap half the blueberries for raspberries or blackberries.
Streusel Topped – Add a buttery crumble topping before baking.
Cream Cheese Swirl – Drop spoonfuls of sweetened cream cheese into the batter for a cheesecake twist.
Perfect Pairings ☕🍦
Strong black coffee for a classic breakfast treat.
Herbal or berry tea for a lighter pairing.
Vanilla ice cream for dessert-style indulgence.
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. 🫐🍋
