Sometimes you’re torn between cake and blueberry muffins. Well, why not have both? That’s where this delightful creation comes in handy, perfect for breakfast or brunch. The soft, fluffy cake is loaded with tangy blueberries and boasts a sugary topping that gives it that irresistible bakery muffin crunch. Plus, you skip the hassle of muffin tins—all you need is a baking dish and your oven. It’s as easy as pie!
This cake is great for feeding a crowd, making it ideal for gatherings. Whether you pair it with mimosas, eggs, and bacon for brunch or serve it as a light dessert at a shower or lunch party, it’s sure to be a hit. Enjoy it plain or with a smear of softened salted butter.
To ensure your cake looks as good as it tastes, here are a couple of tricks: Spray the pan with cooking spray, line it with parchment paper, then spray the parchment. Once the cake cools, use the parchment paper sling to lift it out effortlessly. Cut it into squares and arrange them neatly on a platter or pile them into a basket lined with a kitchen towel.
Ever noticed how blueberries tend to sink to the bottom of muffins? To keep them visible in the cake, fold 2 1/2 cups of blueberries into the batter and sprinkle the remaining 1/2 cup on top.
Leftovers? No problem! Store them in an airtight container or pop them into a zip-top bag and toss them in the freezer for a delightful blueberry breakfast cake anytime—it’s like a dream come true.
Now, let’s whip up this deliciousness with the following ingredients:
Lemon-Blueberry Breakfast Cake
Ingredients
- Cooking spray
- 3 cups all-purpose flour
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 cup unsalted butter 2 sticks, at room temperature
- 2 teaspoons finely grated lemon zest
- 2 1/4 cups granulated sugar plus extra for dusting (optional)
- 3 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk at room temperature
- 3 cups fresh blueberries
- Powdered sugar for serving
Instructions
- Preheat your oven to 350°F. Grease a 13″x9″ baking pan with cooking spray and line it with parchment paper, leaving an overhang on both long sides.
- In a large bowl, whisk together the flour, salt, and baking soda.
- In another large bowl, use a handheld mixer or stand mixer to beat the butter, lemon zest, and 2 cups of granulated sugar until fluffy.
- Add the eggs one at a time, beating well after each addition, then add the vanilla extract.
- Gradually add the dry ingredients and buttermilk to the mixture, alternating between them, and mix until just combined.
- Gently fold in 2 1/2 cups of blueberries into the batter.
- Spread the batter into the prepared pan and sprinkle the remaining 1/2 cup of blueberries and 1/4 cup of granulated sugar on top.
- Bake the cake for 60 to 65 minutes until it’s light golden and a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan, then use the parchment overhang to lift it out.
- Dust with more granulated sugar if desired, slice, and serve. Enjoy!