Blueberry Breakfast Cake with Lemon Glaze
I’m going to go ahead and proclaim this blueberry breakfast cake with lemon glaze as the best blueberry recipe I’ve ever made. High praise, but this cake deserves it! I made this about a month ago and have been patiently waiting until blueberry season to share it with you. The cake is incredibly tender and flavorful, and the lemon glaze on top is a delicious addition. I’ve talked frequently in the past about Mike’s love for blueberries, and he agrees with me that this cake is amazing. I actually made this cake for my Sunday school class when it was my turn to bring snack, and everyone who tried some loved it. I think it’s safe to say that this blueberry breakfast cake is a new favorite!
- 1/2 cup unsalted butter, room temperature
- 2 tsp. lemon zest or more — zest from 1 large lemon
- 3/4 cup + 2 tablespoons sugar
- 1 egg, room temperature
- 1 tsp. vanilla
- 2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
- 2 tsp. baking powder
- 1 tsp. salt
- 2 cups fresh blueberries
- 1/2 cup buttermilk
- Powdered sugar and lemon juice for the lemon glaze on top
- Preheat the oven to 350ºF. In a small bowl, toss the blueberries in 1/4 cup of the flour and set aside.
- In a large bowl, mix the sugar and lemon zest with your fingertips until fragrant. Add the butter and cream until light and fluffy. Add in the egg and vanilla and beat until combined.
- In a separate bowl, whisk together the remaining flour, baking powder and salt. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
- Grease a 9-inch square baking pan. Spread the batter into pan. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
- To make the lemon gaze, combine some powdered sugar with a little bit of lemon juice and drizzle over the still warm cake. (I just eyeballed the amount, but maybe start with 1/2 cup of powdered sugar and enough lemon juice to make the glaze the right consistency for drizzling.)
From The Sisters Cafe
Am I missing something but I don;t see cream in the ingredients list. Help!
sorry, I realize that’s confusing! I just mean to cream together the butter and lemon sugar. No cream in this recipe. 🙂
looks and sounds absolutely delicious!!
Megan — this looked so good that I had to bake it immediately. Since I did not have a 9″ square pan, I made the recipe as muffins. The recipe is fabulous. I love it when a recipe tastes yummy and looks beautiful. This one has both components!
I’m so glad you liked it! And happy to know it turns out just as well in muffin form 🙂
These sound like such a fabulous treat! I love recipes like this since dessert for breakfast is the best!!!
Great not only for breakfast, but any time of day!
G’day Megan! This looks SO yum, true!
I have now placed this on my list to do!
I made it tonight!!!! Actually a double batch… snuck a taste ….its wonderful!! Thanks Megan!
so glad you liked it! I don’t know if you can tell from my pictures, but I made a double batch as well 🙂
This looks wonderful! I have a blueberry quick bread in the oven right now, so I’ve definitely got blueberries on the brain too. And I love how you just went ahead and gave us all permission to eat cake for breakfast!! 🙂
When (not if) I get diabetes, I know who to blame … all of the desserts you make and share make me want to eat and eat until I explode!
Yum! This cake sounds awesome. I love eating cake for breakfast!!
This looks fabulous and I’d like to make it for my garden club. Is there a way to print off the recipe?
Yes, if you look at the top of the recipe, next to the recipe name, there should be a print icon. Let me know if you can’t find it and I can send you a screen shot 🙂
I knew I had to make this and did and boy am I glad I did!! I can’t stop eating this delicious cake and neither can my husband! I’ve had to place some in a container marked with friends’ names so that I will not touch it.
I’m so glad you liked it! I agree, it’s hard not to eat it all 🙂
This looks perfect! Love blueberry and lemon together.
So lovely 🙂 I really just adore the combination of lemon and blueberry!!
Why a room temperature egg instead of one right out of the frig?
I made this using frozen bluberries, an egg right out of the frig, and salted butter. I had to bake 15 extra minutes but it came out fine. I had reduced the baking powder by half for high altitude (Denver metro area) but probaby didn’t need to do and won’t next time to see how it things turn out. Note that I said “next time.” That’s because this appropriately name “Breakfast Cake” is really good. For glaze, I used 1/2 cup powdered sugar and half a lemon, which ended up like the glaze on a glazed doughnut rather than a thin layer of white icing as depicted in the photo. A translucent glaze might actually be preferable to some, but I intend to get it right next time. The cake is very tasty and pretty much exactly what I was looking for, a flavorful blueberry lemon coffee cake (as it were) that’s easy to make. Thanks much!
Wow! Made it yesterday to take to church today in Denver. Made it for a group of men and they told me this morning that they LOVED it! It was devoured! So, thank you ever so much! What a keeper this recipe is!!
Betty, thanks for sharing! I’m so happy that it was a hit – we love it as well! And church events are always a great place to get instant feedback about new recipes, aren’t they? 🙂