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You are here: Home / Recipes / Breakfast

Blueberry Breakfast Cake

By Susie Weinrich · Date Mar 18, 2021· Leave a Comment · May contain affiliate links.

an 8x8 pan with lemon blueberry breakfast cake
pinterest image with text for blueberry breakfast cake
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Blueberry Breakfast Cake will absolutely brighten up your morning! Tender lemon flavored cake is dotted with juicy blueberries and topped with almond slices and sugar. Serve it with a hot cup of coffee or with a side of scrambled eggs or Overnight Ham & Egg Breakfast Casserole.

an 8x8 pan with lemon blueberry breakfast cake

During the holidays this Cranberry Almond Cake is similar and great for the winter months!

Table of Contents hide
1 Ingredients
2 Step by Step Picture Instructions
3 Recipe Tips
4 Related Recipes
5 Did you make this recipe?
6 Blueberry Breakfast Cake

Ingredients

Here are the ingredients that you need to make your Blueberry Breakfast Cake Recipe, plus some tips on your eggs, blueberries and lemons.

ingredients on a table with text labels

Blueberries – You can use fresh or frozen blueberries in this recipe. If you use frozen they may sink a little more in the cake during baking.

You can absolutely toss your frozen blueberries in a little flour to combat the sinking. But I found that step isn’t completely necessary.

Lemon – You should only need 1 lemon for this recipe. Make sure you zest it first and then squeeze it for the juice.

Room Temp. Eggs – To make room temp eggs quickly, simply place the whole eggs in a cup of warm water for about 3-5 minutes.

Step by Step Picture Instructions

Start by preheating your oven to 350 degrees. Spray an 8×8 glass baking dish with cooking/baking spray.

In a stand mixer with a paddle attachment (or hand held mixer), cream together the softened butter and sugar.

Add in the vanilla extract, lemon juice, and lemon zest, mix for another minute.

lemon cake batter in a stand mixer bowl

Add one egg at a time. Continue mixing for about 2 minutes, don’t skimp of the time here.

Pro Tip: Beating the eggs/butter/sugar for 2 minutes allows the batter to increase in size and helps with the leavening of the cake and will make it nice and tender!

Meanwhile in a small bowl whisk together the flour, baking powder and salt.

Add half of the flour mixture to the batter and mix in. Add the other half and continue mixing just until combined. (The batter will be thick. That is ok!)

  • a bowl of flour with a whisk
  • batter in a mixing bowl

Pour the batter into your prepared 8×8 baking pan. Spread it evenly across the pan.

Cake batter in an 8x8 glass pan

Sprinkle the top with the blueberries, then the almonds, then finish with the 1 ½ tablespoon sugar.

cake batter topped with blueberries, almonds and sugar

Bake for 35-40 minutes until it is lightly golden around the edges and baked through in the center.

Note: if you have to use a dark metal pan you will want to check your cake at about 30 minutes.

blueberry breakfast cake in a glass baking pan

Let the cake cool for 30 minutes to 1 hour.

Cut into 9 squares (3×3) and serve!

Recipe Tips

  • Quickly bring your eggs to room temp by placing them in a cup of warm water for 3-5 minutes.
  • Zest your lemon before squeezing the juice.
  • Use fresh or frozen blueberries. You can optionally toss the frozen blueberries in a little flour to help them not sink in the cake (but not necessary).
  • If you forgot to soften your butter, check out this post on softening butter!
a lemon blueberry coffee cake on a table with milk and blueberries

Related Recipes

  • cranberry orange muffins topped with a cinnamon crumble, on a black and white napkin, fresh cranberries to the side
    Cranberry Orange Muffins
  • Coffee Cake Muffins
  • three slices of banana bread on a plate with butter
    Easy Banana Bread
  • sausage egg cups on a breakfast buffet
    Sausage Egg Cups
  • Overnight Ham and Egg Breakfast Casserole
  • three bowls of baked steel cut oats
    Baked Steel Cut Oats with Blueberries

Susie leaning on the kitchen counter

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Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→
blueberry breakfast cake with a slice taken out.

Blueberry Breakfast Cake

A tender and flavorful lemon cake is dotted with juicy blueberries and topped with almonds and sugar. Perfect for breakfast with a hot cup of coffee.
5 from 2 votes
Print Pin Rate Save Saved!
Prep Time: 15 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 50 minutes minutes
Servings: 9 pieces
Calories: 271kcal
Author: Susie Weinrich

Equipment

  • 8×8 glass baking dish

Ingredients

  • ½ cup butter - softened
  • 1 cup sugar - plus 1 ½ tablespoon for the top
  • 1 teaspoon vanilla
  • 1 ½ teaspoon lemon juice
  • 1 ½ teaspoon lemon zest - it is easiest to zest the lemon before squeezing it!
  • 2 large eggs - at room temp
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 cup frozen or fresh blueberries
  • 2 tablespoon sliced almonds
  • cooking/baking spray

Instructions
 

  • Preheat the oven to 350°. Prep an 8×8 glass baking dish with cooking/baking spray.
  • In the bowl of a stand mixer fitted with the paddle attachment (or a hand held mixer) cream together the softened butter and sugar.
  • Pour in the vanilla extract, lemon juice, and lemon zest. Mix for another 30 seconds.
  • Pour in the room temp eggs, one at a time, then continue to mix on medium speed for 2 minutes.
    Don't skimp on the time here… it will help the cake leaven in the oven and become nice and tender.
  • Meanwhile, in a small bowl whisk together the flour, baking powder and salt.
  • Add half of the flour mixture to the batter and mix, add the other half and mix just until it is combined.
    Your batter will be nice and thick at this point.
  • Pour the batter into the prepared baking dish and spread it evenly across the pan.
    Sprinkle the top with the blueberries, then the almonds, and finish with the 1 ½ tablespoon sugar.
  • Bake for 35-40 minutes, until the edges are golden and the cake is cooked through in the center.
    If you used a dark metal baking dish, check the cake at about 30 minutes.
  • Let the cake cool for 30 minutes – 1 hour.
  • Cut into 9 squares (3×3) and serve with a cup of hot coffee.

Recipe Tips and Notes:

Recipe Tips: 
  • Quickly bring your eggs to room temp by placing them in a cup of warm water for 3-5 minutes.
  • Zest your lemon before squeezing the juice.
  • Use fresh or frozen blueberries. You can optionally toss the frozen blueberries in a little flour to help them not sink in the cake (but not necessary).
  • If you forgot to soften your butter, check out this post on softening butter!
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1piece | Calories: 271kcal | Carbohydrates: 36g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 281mg | Potassium: 70mg | Fiber: 1g | Sugar: 24g | Vitamin A: 377IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg

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About Susie Weinrich

Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

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an 8x8 pan with lemon blueberry breakfast cake
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Meet The Author:

Susie Weinrich is a professional food photographer and recipe developer. Her thoroughly tested recipes and step-by-step guides give readers confidence in the kitchen.

YOU will feel like a huge success at dinner time with any of the simple recipes on Mom’s Dinner! Read More

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