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Blueberry Breakfast Cake

Blueberry Breakfast Cake


Picture yourself waking up to the scent of our Blueberry Breakfast Cake. Filling your home with a moist cake that harmoniously combines the sweetness of blueberries with a touch of lemon zest. This cake goes beyond being a recipe. It embodies an embrace, in the morning. A promise of a wonderful day ahead crafted with affection and attention. Every slice offers a mix of comforting coziness and delightful surprises with bursts of blueberries that burst in your mouth. Encouraging you to relish the joys of life with every bite. It’s not merely food. It’s a moment of tranquility a piece of joy. Shared amidst laughter and the light of day.



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)


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!


Craving a delicious Blueberry Breakfast Cake. Looking for a gluten-free option? No worries! Simply swap out flour, with a gluten-free flour blend that can be used in the same amount. If your gluten-free flour doesn’t contain xanthan gum (a binding agent) just add around 1/4 teaspoon of it to the mix.

Sometimes using gluten-free flour may result in a thicker batter. If this happens just pour in a bit of buttermilk to achieve a smooth consistency. This easy substitution allows you to indulge in your cake guilt-free, minus the gluten. Bake it up. Savor your gluten-free treat!