Lemon Blueberry Breakfast Cake
A tender breakfast cake made with lemon zest, juicy blueberries, buttermilk, and a cinnamon-sugar topping, finished with a light lemon glaze.
12 Servings
Ingredients
For the Cake:
- 3 cups all-purpose flour sifted
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 tablespoon baking powder
- 3 large eggs
- 1 cup brown sugar
- ¼ teaspoon salt
- 1 ¾ cups buttermilk
- 1 cup granulated sugar
- ½ cup unsalted butter melted
- Zest of 1 small lemon
- 1 cup blueberries
For the Topping:
- 1 tablespoon unsalted butter melted
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
For the Icing:
- Juice of 1 large lemon
- 2 tablespoons milk
- 1 cup confectioner’s sugar
Instructions
Prepare the topping and icing
- In a small bowl, combine the topping ingredients until fully blended. In a separate bowl, whisk together the icing ingredients and set aside until needed.
Preheat the oven and prepare the pan
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with nonstick spray. In a medium bowl, sift together the flour, salt, baking soda, cinnamon, and baking powder.
Combine wet ingredients
- In a large mixing bowl, whisk together the eggs, melted butter, buttermilk, brown sugar, and granulated sugar until smooth and well incorporated.
Mix wet and dry ingredients
- Gradually add the dry mixture to the wet mixture. Stir until just combined; the batter will be thick.
Incorporate flavor additions
- Fold in the lemon zest and blueberries gently, ensuring they are evenly distributed throughout the batter. Transfer the batter into the prepared pan, spreading it evenly.
Add topping and bake
- Sprinkle the prepared topping mixture evenly across the surface of the batter. Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
Cool and glaze
- Place the cake on a cooling rack for 20 minutes. If the icing has thickened, stir again and add a touch of milk if necessary. Drizzle the icing evenly over the cooled cake before serving.
Notes
To make this cake gluten-free, substitute the all-purpose flour with a certified gluten-free flour blend suitable for baking. Ensure all other ingredients, particularly the baking powder and confectioner’s sugar, are labeled gluten-free.