Get ready to fall in love with lueberry Breakfast Cake – theamazingfood! This treat is a cloud-soft, citrus-kissed cake brimming with juicy blueberries, finished with the most irresistible sugar crust on top. It’s the perfect excuse to indulge in cake for breakfast, and trust me—you’ll find yourself reaching for a second slice every time. Whether you serve it fresh from the oven or sneak chilled leftovers straight from the fridge, every bite is loaded with flavor and comfort.

lueberry Breakfast Cake - theamazingfood Recipe - Recipe Image

Ingredients You’ll Need

You don’t need anything fancy to make lueberry Breakfast Cake – theamazingfood, just a few staple ingredients that work together to make magic. Each item brings its own special flair, from the butter’s richness to the zing of lemon and the plump burst of blueberries.

Butter: Unsalted and at room temperature for maximum creaminess in your batter.
Lemon zest: The zest from a big lemon adds brightness and a fragrant citrus aroma.
Sugar: Most goes in the cake for sweetness, with a reserved spoonful to make the top shine and crunch.
Egg: At room temperature for even mixing and a tender crumb.
Vanilla extract: Rounds out the flavors and adds cozy bakery notes.
All-purpose flour: A sturdy base for the cake, with a bit set aside to keep the blueberries afloat.
Baking powder: Lifts the cake to keep it fluffy and moist.
Kosher salt: Balances the sweetness and sharpens every flavor.
Fresh blueberries: The star ingredient—sweet, juicy, and perfectly tart.
Buttermilk: Ensures a tender, melt-in-your-mouth texture that makes this cake unforgettable.

How to Make lueberry Breakfast Cake – theamazingfood

Step 1: Cream the Butter and Sugar

Kick things off by preheating your oven to 350ºF (175ºC). Cream the room temperature butter, fragrant lemon zest, and all but one tablespoon of the sugar together using a stand or hand mixer. This step is crucial—the fat and sugar trap air, making your cake light and airy. Once the mixture is pale and fluffy, blend in the egg and vanilla, mixing just until everything is happily married.

Step 2: Get the Blueberries and Dry Mix Ready

In a small bowl, toss your blueberries with a quarter cup of flour. This little trick is what keeps those juicy berries suspended throughout your cake instead of sinking to the bottom. In another bowl, whisk together the remaining flour, baking powder, and salt. Blending your dry ingredients separately helps your cake rise evenly and avoids any pockets of baking powder.

Step 3: Combine Everything Gently

To the butter mixture, add half of the flour blend and stir it in gently. Follow that up with all the buttermilk for that signature melt-in-your-mouth texture. Stir again, then add in the rest of the flour mixture, just until no streaks of flour remain. Finally, fold in your flour-coated blueberries, letting any leftover flour stay behind in the bowl so your cake doesn’t turn dense.

Step 4: Pan Prep and Batter Spreading

Now it’s time for a little cake pan love. Butter or generously spray an 8- or 9-inch square pan. For truly fuss-free removal, lay a sheet of parchment paper over the buttered pan. Spread your batter all the way to the edges—aim for an even surface so everything bakes up perfectly golden.

Step 5: Sweet Top and Baking Time

Sprinkle that reserved tablespoon of sugar evenly across the top—it’s a small touch that delivers big crunch and sparkle. Slide the pan into your hot oven. If you’re using a 9-inch pan, begin checking at 35 minutes; an 8-inch pan might need up to 45. Your lueberry Breakfast Cake – theamazingfood is ready when a toothpick comes out clean or with a few moist crumbs. Don’t worry if it takes a few extra minutes—sometimes good things need just a little more patience!

How to Serve lueberry Breakfast Cake – theamazingfood

Garnishes

Dress up your lueberry Breakfast Cake – theamazingfood by dusting each piece with a little extra powdered sugar, or add a lemon twist on top for even more citrus fragrance. Fresh blueberries scattered around the plate make every slice pop.

Side Dishes

For a brunch treat, this cake absolutely loves company: think creamy Greek yogurt, a scoop of cottage cheese, or a spread of honey butter. A hot coffee or chilled milk on the side will make your morning routine feel like a celebration.

Creative Ways to Present

If you’re entertaining, cut the cake into small squares and slide each onto a skewer with a few fresh berries for a whimsical breakfast kabob. Alternatively, serve warm cake in a bowl with a splash of cream or a scoop of vanilla ice cream for a dreamy dessert spin on lueberry Breakfast Cake – theamazingfood.

Make Ahead and Storage

Storing Leftovers

Cover any leftover lueberry Breakfast Cake – theamazingfood tightly with plastic wrap or transfer it to an airtight container. It will keep beautifully at room temperature for up to two days, or in the fridge for up to four days. The flavors often deepen by the next morning, so leftovers are a real treat!

Freezing

You can absolutely freeze this cake for future cravings. Slice it into portions, wrap each tightly in plastic and then in foil, and stash them in a freezer bag. Frozen slices will keep their flavor and texture for up to two months—simply thaw overnight in the fridge or at room temperature.

Reheating

To enjoy that fresh-from-the-oven experience, warm individual slices in the microwave for about 10–15 seconds. You can also zap a whole pan in a low oven for a gently warmed, just-baked feel that wakes up all the lemony, blueberry flavor.

FAQs

Can I use frozen blueberries for lueberry Breakfast Cake – theamazingfood?

Yes, you can! If you reach for frozen berries, don’t thaw them first—just toss them in flour as directed and fold them in while still frozen to prevent bleeding and a blue-hued cake.

What can I substitute for buttermilk?

If you’re out of buttermilk, add 1 1/2 teaspoons of lemon juice or white vinegar to a half cup of milk, stir, and let it sit for five minutes. This will mimic the tang and acidity that gives the cake its signature texture.

Can I double the recipe to feed a crowd?

Absolutely! Double all ingredients and bake the batter in a 9×13-inch pan. Watch the baking time—it may need closer to 50 to 55 minutes, so keep an eye and check with a toothpick.

How do I prevent my blueberries from sinking?

That quarter cup of flour tossed with the blueberries is your best secret! It coats the berries and helps suspend them evenly in the batter as the cake rises.

Is it okay to use a round pan or muffin tin instead?

You can certainly bake lueberry Breakfast Cake – theamazingfood in a round pan or even as muffins. Just adjust the bake time: muffins will cook much faster, around 18 to 22 minutes, while a round cake may need slightly less time than an 8-inch square pan.

Final Thoughts

If you’re searching for a breakfast treat that’s equal parts homey and show-stopping, this lueberry Breakfast Cake – theamazingfood is destined to be your new go-to recipe. It’s pure comfort with a bright twist, and so easy that every morning could be cake morning. Give it a try—you’ll see why everyone falls for this sweet, fruity classic.

lueberry Breakfast Cake – theamazingfood Recipe

★★★★★

4.7 from 25 reviews

Author: Noah
Total Time: 1 hour
Yield: 1 8- or 9-inch square cake 1x
Diet: Vegetarian

Print Recipe

Description

This Melt-in-Your-Mouth Blueberry Breakfast Cake is a delightful treat that’s perfect for starting your day or enjoying as a snack. Bursting with fresh blueberries and a hint of lemon zest, this cake is moist, tender, and utterly satisfying.

Instructions

Prepare the Oven and Ingredients – Begin by preheating your oven to 350ºF (175ºC). Using a mixer, cream together butter, lemon zest, and sugar. Add egg and vanilla extract.
Prepare and Incorporate the Dry Ingredients – Toss blueberries with flour. In a separate bowl, whisk remaining flour, baking powder, and salt.
Combine Wet and Dry Mixtures – Add flour mixture to butter-sugar mix, then mix in buttermilk. Fold in blueberries.
Prepare the Baking Pan – Grease and line baking pan. Spread batter evenly.
Bake the Cake – Sprinkle sugar over batter. Bake at 350ºF for 35-45 minutes or until a toothpick comes out clean.

Notes

For added flavor, you can sprinkle a bit of cinnamon or nutmeg over the sugar topping before baking.
This cake is best enjoyed warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Leftovers can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American