This blueberry breakfast cake is packed with blueberries, lemon zest, buttermilk, and butter—soft, bright, and perfect with coffee.
It started with me standing in the kitchen at 8:12 a.m. in mismatched socks, trying to pretend the blueberries in my fridge weren’t turning into tiny, sad raisins. I’d bought them with full “smoothie goddess” intentions, but let’s be honest—my blender hasn’t seen daylight in two weeks.
I wasn’t planning to bake that morning. But I was cold, slightly grumpy, and already on my second reheated cup of coffee. You know that kind of day? Where everything’s just a little…meh?
Anyway, I saw the blueberries, spotted a lemon I forgot I had, and thought: what if I just… baked something nice for no reason at all?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
So I threw together this blueberry breakfast cake—and it turned my whole morning around. The kind of cake that doesn’t need frosting, or a mixer, or even shoes. It’s warm and soft, sweet but not cloying, with little lemony sparks and jammy blueberry pockets that basically say: you’re doing fine, babe.
I ended up eating two slices standing over the sink and didn’t regret a single crumb.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Blueberry Breakfast Cake Recipe?
I mean… it’s cake you’re allowed to eat before 9 a.m. That’s already a win, right?
But here’s what really gets me:
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It’s soft and tender—like a muffin’s more relaxed cousin.
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The blueberries burst in the oven and turn into these sweet little pockets of happiness.
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There’s just enough lemon zest to cut through the richness and remind you the sun will come out eventually.
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And it’s simple. No weird steps. No triple sifting. Just a bowl, a spoon, and some quiet joy.
It’s not showy. It’s not trying to be your birthday cake. It’s just a really good cake that’s there for you on a random Tuesday morning when you need something homemade, but your brain’s only half-awake.
Ingredient Notes:
This cake doesn’t need much. It’s like that one friend who shows up in leggings and still looks amazing. Here’s what you’ll need:
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All-purpose flour: Nothing fancy. Just the backbone of the whole thing.
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Baking powder + salt: To keep things light and balanced. Don’t skip either.
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Unsalted butter: Room temp-ish. I microwaved mine for 7 seconds too long and it was fine.
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Granulated sugar: Not too much. This cake isn’t about the sugar high.
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Eggs: Two large ones. Crack ’em one at a time or all at once. I’m not judging.
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Buttermilk: Adds tang and keeps the texture moist and tender. You could sub in thinned-out Greek yogurt if you had to.
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Vanilla extract: That warm, cozy background note. Adds just enough something.
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Lemon zest: Brightens the whole thing. Feels like morning sunshine, honestly.
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Blueberries: Fresh if you have ‘em. Frozen if you don’t. Just don’t thaw them—they’ll bleed into the batter like a watercolor painting gone rogue.
How To Make Blueberry Breakfast Cake?
You don’t need to be a pro for this. You don’t even need to be fully awake. It’s honestly one of the chillest bakes in my recipe box.
Step 1: Preheat your oven
Set it to 350°F. Line a 9-inch round cake pan with parchment or butter it up like it owes you money.
Step 2: Mix dry stuff
In one bowl, whisk together your flour, baking powder, and salt. Set it aside and try not to forget where you put it.
Step 3: Cream butter and sugar
In a bigger bowl, beat your butter and sugar until it’s fluffy-ish. I used a wooden spoon because I didn’t feel like dragging out my mixer. It worked.
Step 4: Add eggs and friends
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Mix in the eggs one by one, then stir in the buttermilk, vanilla, and lemon zest. If it looks a little curdled, don’t panic—it all comes together.
Step 5: Combine
Add your dry mix to the wet mix and stir gently. Don’t overthink it.
Step 6: Blueberries
Fold those babies in gently. Save a few to sprinkle on top if you want that look at me, I’m rustic vibe.
Step 7: Bake
Pour the batter into your pan. Smooth the top, bake for 35–40 minutes, and try not to open the oven door 47 times like I do. A toothpick should come out clean-ish when it’s done.
Cool for 10 minutes in the pan, then transfer to a rack. Or leave it in the pan and eat it directly with a fork. I’ve done both. No shame.
Storage Options:
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Room temp: Covered tightly, it’s good for 2–3 days. If it lasts that long.
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Fridge: Gets a little firmer, still delicious. I like mine cold with coffee.
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Freezer: Wrap slices in parchment and foil. Thaw one whenever you need a moment of joy.
Variations and Substitutions:
I’ve made this cake a dozen different ways and it’s never let me down. Here’s how you can play:
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Swap in raspberries if that’s what you’ve got. They add a little tangy sass.
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Toss in chopped almonds or walnuts for some crunch.
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Add a lemon glaze. Totally optional, but oh so good. (Just powdered sugar + lemon juice.)
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Try it with orange zest instead of lemon. Different vibe, still amazing.
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Use Greek yogurt or sour cream in place of buttermilk in a pinch.
What to Serve with Blueberry Breakfast Cake?
Besides your second cup of coffee?
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Tea. Chamomile, Earl Grey, whatever makes you feel fancy.
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Vanilla yogurt and a few extra berries. To pretend it’s breakfast and not dessert.
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More cake. Honestly, just go for it.
Frequently Asked Questions:
Can I use frozen blueberries?
Yes. Use them straight from the freezer. Do not thaw unless you want blue batter and purple-streaked cake. It’ll still taste good. Just not as photogenic.
What if I don’t have buttermilk?
Mix ½ cup milk with 1–2 teaspoons of vinegar or lemon juice. Let it sit 5 minutes. Voilà—DIY buttermilk.
Can I make it ahead?
Yep! Bake it the night before and thank yourself in the morning.
This blueberry breakfast cake isn’t perfect. Some days mine bakes a little wonky, or I forget to zest the lemon until the batter’s already mixed. But every time, it’s warm and lovely and feels like a little win in the middle of a messy week.
So if you’ve got a handful of blueberries, a lemon on its last leg, and a craving for something that feels like a soft sweater in food form—make the cake.
And when you do, tell me how it turned out. Did you swap berries? Add glaze? Eat it in bed while watching reruns? I wanna hear it all.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Blueberry Breakfast Cake
Ingredients
- 2 c all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 c unsalted butter softened
- 1 c granulated sugar
- 2 large eggs
- 1/2 c buttermilk
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 c fresh blueberries frozen can be used, but do not thaw
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it or using parchment paper.
- In a bowl combine 2 cups of flour 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.
- In a bowl cream together 1/2 cup of softened butter and 1 cup of sugar, until fluffy.
- Add the eggs one at a time followed by 1/2 cup of buttermilk 1 teaspoon of vanilla extract and the zest of one lemon.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Gently fold in 2 cups of blueberries to distribute them evenly in the batter.
- Pour the batter into the prepared pan. Smooth the top and bake for 35 to 40 minutes. Or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10 minutes before removing it to cool completely before serving.
- Appreciate your scrumptious Blueberry Breakfast Cake!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
