This Blueberry Lemon Breakfast Cake is full of flavor and makes the perfect sweet breakfast or brunch treat to go with your morning cup of coffee.
You can serve this recipes for breakfast, brunch or for dessert. It is a delicious moist, coffee cake full of juicy blueberries and you get a hint of lemon flavor from the lemon zest.
Blueberry Lemon Breakfast Cake
I am one of those people who loves to have something sweet for breakfast. This is great by itself with a cup of coffee or morning juice and it's also delicious served on the side with your favorite breakfast foods.
Cake Ingredients
Cake Ingredient List
1 stick unsalted butter
1 tbsp lemon zest
3/4 cup sugar
1 egg – room temperature
1 tsp vanilla extract
1 3/4 cup flour
2 tsp baking powder
1 tsp salt
1 1/2 cup blueberries – lightly tossed with a bit of flour
1/2 cup plain yogurt
Glaze Ingredients
1/2 cup powdered sugar
2-4 tbsp heavy cream
lemon zest to top
How To Make Blueberry Lemon Breakfast Cake
Preheat oven to 350 degrees and prepare an 8x8 inch pan with non-stick spray.
In a large bowl, cream together the butter, sugar and lemon zest until the mixture is light and fluffy.
Then add in the egg and vanilla and mix until combined.
In a medium bowl, mix together the flour, salt and baking powder.
Pour part of the flour mixture into the large bowl of wet ingredients, stir, add in the plain yogurt and rest of flour mixture and then mix until completely combined. Next fold in the blueberries.
Spread the batter into your prepared pan, batter will be thick, and sprinkle the top with a little bit of sugar. Bake for 40-45 minutes, until a toothpick comes out clean.
Cool for 10-15 minutes before cutting and serving. Lightly cover with foil and store on the counter.
Prepare the glaze by mixing together the powdered sugar and heavy cream, start with 2 tbsp of cream and continue to add more until the desired consistency has been reached.
Drizzle all over the top and sprinkle a little lemon zest on top.
Blueberry Lemon Breakfast Cake
Ingredients
- 1 stick unsalted butter
- 1 tbsp lemon zest
- ¾ cup sugar
- 1 egg - room temperature
- 1 tsp vanilla extract
- 1 ¾ cup flour
- 2 tsp baking powder
- 1 tsp salt
- 1 ½ cups blueberries - lightly tossed with a bit of flour
- ½ cup plain yogurt
Glaze
- ½ cup powdered sugar
- 2 - 4 tbsp heavy cream
- lemon zest to top
Instructions
- Preheat oven to 350 degrees. Prepare an 8x8 inch pan with non-stick spray.
- In a large bowl, cream together the butter, sugar and lemon zest until the mixture is light and fluffy. Add in the egg and vanilla and mix until combined.
- In a medium bowl, mix together the flour, salt and baking powder.
- Pour part of the flour mixture into the large bowl of wet ingredients, stir, add in the plain yogurt and rest of flour mixture and then mix until completely combined. Next fold in the blueberries.
- Spread the batter into your prepared pan, batter will be thick, and sprinkle the top with a little bit of sugar.
- Bake for 40-45 minutes, until a toothpick comes out clean.
- Cool for 10-15 minutes before cutting and serving. Lightly cover with foil and store on the counter.
- Prepare the glaze by mixing together the powdered sugar and heavy cream, start with 2 tbsp of cream and continue to add more until the desired consistency has been reached.
- Drizzle all over the top and sprinkle a little lemon zest on top.
