Blueberry Breakfast Cake is a delicious way to bring in the blueberry picking season! Packed with fresh blueberries and perfect as a pairing with your morning coffee (or dessert as well!) you can make and munch on this recipe all week long.
Admittedly I kinda suck at eating breakfast. Two cups of coffee and then I’ll wait till lunch. Its not that I don’t like breakfast foods, its just that I get a bit lazy in the mornings and this gal and cereal do not mix. But the beautiful thing about this blueberry breakfast cake recipe is that its the breakfast that keeps on giving.
Breakfast cake pairs well with coffee, OJ or a good old fashioned glass of milk and is incredibly easy to make.
The lemon glaze is the perfect amount of sweet to really dress up the flavors and pairing a well known favorite, lemon and blueberry.
But don’t feel stuck in eating this before 9 am. Just because its a breakfast cake doesn’t mean its also not perfect for a dessert or an espresso and light afternoon snack.
Blueberry Breakfast Cake
This Lemon Blueberry Breakfast Cake recipe was provided by my good friend Amanda, who lovingly prepared, tested, and photographed to share with the Salty Side Dish Audience! You can also try her Blueberry Cake Donut Recipe!
Ingredients
- 1 stick unsalted butter
- 1 tbsp lemon zest
- 3/4 cup sugar
- 1 egg – room temperature
- 1 tsp vanilla extract
- 1 3/4 cup flour
- 2 tsp baking powder
- 1 tsp salt
- 1 1/2 cup blueberries – lightly tossed with a bit of flour
- 1/2 cup plain yogurt
Lemon Glaze Recipe
We like to keep the flavors simple, but you can also add just a drop or two of lemon juice if you want to bring out more flavors. Dont go crazy, lemon juice in a glaze can be super powerful.
- 1/2 cup powdered sugar
- 2-4 tbsp heavy cream
- lemon zest to top
Blueberry Season: Blueberry season is coming up! Starting in April, you can typically pick fresh blueberries for the next several months and this is one of the best blueberry recipes you can make to use them all up.
Lemon Blueberry Cake Recipe
Preheat oven to 350 degrees. Prepare an 8×8 inch pan with non stick spray.
In a large bowl, cream together the butter, sugar and lemon zest until the mixture is light and fluffy.
Add in the egg and vanilla and mix until combined.
In a medium bowl, mix together the flour, salt and baking powder.
Pour part of the flour mixture into the large bowl of wet ingredients, stir, add in the plain yogurt and rest of flour mixture and then mix until completely combined.
Fold in the blueberries.
Spread the batter into your prepared pan, batter will be thick, and sprinkle the top with a little bit of sugar.
Bake for 40-45 minutes, until a toothpick comes out clean.
Cool for 10-15 minutes before cutting and serving.
Lightly cover with foil and store on the counter.
Prepare the glaze by mixing together the powdered sugar and heavy cream, start with 2 tbsp of cream and continue to add more until the desired consistency has been reached.
Drizzle all over the top and sprinkle a little lemon zest on top.
Breakfast Recipes
Need some more delicious breakfast ideas? Try these!
Blueberry Breakfast Cake with Glaze
Ingredients
- 1 stick unsalted butter
- 1 tbsp lemon zest
- 3/4 cup sugar
- 1 egg – room temperature
- 1 tsp vanilla extract
- 1 3/4 cup flour
- 2 tsp baking powder
- 1 tsp salt
- 1 1/2 cup blueberries – lightly tossed with a bit of flour
- 1/2 cup plain yogurt
Glaze
- 1/2 cup powdered sugar
- 2-4 tbsp heavy cream
- lemon zest to top
Instructions
- Preheat oven to 350 degrees. Prepare an 8x8 inch pan with non stick spray.
- In a large bowl, cream together the butter, sugar and lemon zest until the mixture is light and fluffy. Add in the egg and vanilla and mix until combined.
- In a medium bowl, mix together the flour, salt and baking powder.
- Pour part of the flour mixture into the large bowl of wet ingredients, stir, add in the plain yogurt and rest of flour mixture and then mix until completely combined. Fold in the blueberries.
- Spread the batter into your prepared pan, batter will be thick, and sprinkle the top with a little bit of sugar. Bake for 40-45 minutes, until a toothpick comes out clean.
- Cool for 10-15 minutes before cutting and serving. Lightly cover with foil and store on the counter.
- Prepare the glaze by mixing together the powdered sugar and heavy cream, start with 2 tbsp of cream and continue to add more until the desired consistency has been reached. Drizzle all over the top and sprinkle a little lemon zest on top.
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