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+ servings
blueberry breakfast cake in a square white dish sitting on a blue stripe napkin. A lemon is on the table too.

Blueberry Breakfast Cake

Yield: 8 servings
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Blueberry Breakfast Cake is a great way to start the day! Made with fresh blueberries and lemons to create a tasty treat for kids and adults.
5 from 1 vote


  • 2 cups fresh blueberries
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • ½ cup unsalted butter, room temperature
  • 2 teaspoons lemon zest
  • ¾ cup + 2 tablespoons sugar
  • 1 egg
  • 1 teaspoons vanilla extract
  • ½ cup buttermilk


  • Preheat the oven to 350 degrees. Grease a 9-inch square baking dish with butter.
  • In a small bowl, toss the blueberries with ¼ cup of flour; set aside. Whisk together the remaining flour, baking powder and salt in a medium bowl and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, lemon zest and ¾ cup plus one tablespoon of the sugar together until light and fluffy. Add the egg and vanilla and beat until combined.
  • Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
  • Spread batter into greased baking dish and sprinkle batter with remaining tablespoon of sugar. Bake for 35-45 minutes, or until top is slightly golden brown and a toothpick inserted into the center comes out clean. Allow to cool for 10-15 minutes before serving.



Serving: 0g, Calories: 256kcal, Carbohydrates: 30g, Protein: 4g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 52mg, Sodium: 317mg, Potassium: 190mg, Fiber: 1g, Sugar: 4g, Vitamin A: 430IU, Vitamin C: 4.2mg, Calcium: 74mg, Iron: 1.7mg
Course: Dessert
Cuisine: Breakfast
If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.