Lemon-Blueberry Breakfast Cake

30 May

I guess I don’t like to read anymore. This is a thought that crosses my mind every few months.

Those of you who know me well may be saying, What? Yeah, right. You were an English major, for goodness’ sake.

Well, that last part is true. But the question do I still like to read? really does pop up in my head. It only happens after I finish a book and then don’t pick up another one for a while. Time passes, and I start getting sucked in to watching addictive quality TV shows like The Bachelorette (I am neither admitting nor denying that I watch shows like that—I am merely providing an example),  and I start thinking about how much easier it is to sit in front of my TV screen than it is to find a good book to read. Reading can be so hard.

But, alas, I eventually pick up another book thanks to a friend’s recommendation/best-seller list/or another worthy source. And then I embarrassedly recoil at my previous questioning of reading. I love to read. I really do.

Books are good. And so is lemon-blueberry breakfast cake—as you are soon to discover.

This cake is oh-so-moist thanks to the buttermilk. And the fresh blueberries’ blues and purples look so pretty after they burst during baking. Perhaps this cake was originally meant for breakfast, but I tell you, it makes a delightful all-day snack (or dessert for that matter).

Your batter will be thick and soft before you add your blueberries.

Toss those blueberries in flour. Give ’em a good shake or two.

Fold in your blueberries like so.

Sprinkle that cinnamon and sugar all over.

Bake 35 to 40 minutes until golden brown. Let cool for as long as you can stand it, then go for it.

Lemon-Blueberry Breakfast Cake

Makes 9 slices


½ cup unsalted butter, room temperature
zest from 1 lemon
3/4 cup sugar
1 egg, room temperature
juice from 1 lemon
1 3/4 cup + 1/4 cup flour, divided
2 tsp. baking powder
1 tsp. salt
2 cups fresh blueberries
½ cup buttermilk (I used low fat)

1 T. sugar
1/4 t. cinnamon


Preheat the oven to 350 degrees F. Grease a 9 x 9-inch square pan. Zest the lemon, then squeeze the juice into a small bowl and set aside.

In the bowl of a stand mixer, cream the butter, lemon zest, and 3/4 c. sugar together until light and fluffy, about 2 minutes. Add the egg and lemon juice and beat for another 1 minute.

In a separate bowl, stir together the 1 3/4 c. flour, baking powder, and salt.

With the mixer on low speed, add the flour mixture in 3 additions alternately with the buttermilk in 2 additions, stopping often to scrape down the sides of the bowl.

Rinse and pat dry the blueberries. Toss the blueberries with 1/4 c. flour until well coated.

Gently fold the blueberries into the batter. (There will be some flour remaining in the blueberry bowl. No need to add this extra flour to the batter.)

Pour the batter into the prepared pan.

Mix together the 1 T. sugar and 1/4 t. cinnamon. Sprinkle over the batter.

Bake for 35 to 40 minutes until lightly browned, and let rest on wire rack until cool.

Adapted from Alexandra’s Kitchen

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