Name: Blueberry Breakfast Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1/2 Cup Butter; 1 Cup Granulated Sugar; 1- Large Egg; 2 teaspoon Vanilla Extract; 2 Cups All Purpose Flour (divided in 1 3/4 cups & 1/4 cup); 2 teaspoon Baking Powder; 2/3 Cup Sour Cream; 2 Cups Fresh Blueberries; 1 Tablespoon Fresh Lemon Juice; 1 teaspoon Lemon Zest; 1/4 Teaspoon Salt

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This blueberry breakfast cake recipe is moist, tender, and full of blueberry flavor with just a hint of lemon! It is perfect for any breakfast or brunch, and is so easy to make!

One of my favorite parts of summer is fresh berries! And fresh juicy blueberries always inspire me to get cooking and create recipes that everyone loves! This is a great recipe for summer mornings to enjoy on the porch, in the sunshine with a great cup of coffee!

This delicious blueberry breakfast cake makes a delicious treat for brunches or parties like a baby shower, but it is also super easy and made with basic ingredients so it makes the perfect make-ahead breakfast for a busy week.

Here’s what you need for this blueberry breakfast cake recipe

1/2 Cup Butter– You can use salted or unsalted butter. It will need to be softened to room temperature before starting.

1 Cup Granulated Sugar– You can use white sugar or cane sugar

1- Large Egg

2 teaspoon Vanilla Extract

2 Cups All Purpose Flour (divided in 1 3/4 cups & 1/4 cup)

2 teaspoon Baking Powder

2/3 Cup Sour Cream

2 Cups Fresh Blueberries

1 Tablespoon Fresh Lemon Juice

1 teaspoon Lemon Zest (optional)

1/4 Teaspoon Salt

Here’s how to make this blueberry coffee cake

First you’ll need to preheat the oven to 350 and butter an 9×9 inch square baking pan.

In the bowl of a stand mixer or a large mixing bowl with an electric mixer cream together room temperature butter and sugar until light and fluffy.

Add in the egg, vanilla, sour cream, lemon juice and lemon zest and continue mixing until well blended.

In a separate medium bowl mix together 1 3/4 cups flour, baking powder, and salt.

Add the dry ingredients to the wet ingredients gradually, mixing after each addition, until it has all been incorporated.

This creates a very rich thick batter, don’t worry the thickness helps the berries to not sink to the bottom!

Place blueberries in a small bowl, pour reserved 1/4 cup of flour onto them and gently stir or toss to coat them completely.

Pour berries into batter and gently fold them in with a wooden spoon or spatula until they are well distributed.

Spread the batter evenly into the prepared baking pan and place in the preheated oven to bake for 35-40 minutes or until golden brown on the top and a cake tester or toothpick inserted into the center of the cake comes out clean.

Substitutions, Tips & FAQ

What can I use instead of sour cream?

If you don’t have sour cream on hand you can swap it out for Greek yogurt or buttermilk. You can also make your own buttermilk by combining 1 cup of milk with 1 tablespoon of vinegar or lemon juice.

Can I use frozen blueberries?

Yes! You can make this cake any time using frozen berries. It is a great way to use seasonal berries that you’ve frozen for later use! They do produce more liquid when baking so you may need to bake the cake longer.

Can I use a different baking pan?

If you don’t have a 9×9 baking pan don’t panic! You can also use an 8-inch pan, it will result in a thicker cake and may need to bake longer. You can also use a round cake pan! A round 9-inch pan will need to bake around the same amount of time as a square pan. Remember your baking dish size, depth, and whether it is glass or metal can effect baking times to keep an eye on your cake!

How to serve this coffee cake-

This cake makes an amazing breakfast food and is perfect to just serve up a slice right out of the pan. But it it is also a delicious baked treat to have for dessert! A slice of warm coffee cake topped with a scoop of ice cream is an amazing treat! It is also delicious to top this blueberry dessert with a dollop of whipped cream on top!

How to store this blueberry cake-

If you’re just storing it overnight this cake can be stored at room temperature wrapped in plastic wrap or in an airtight container. If you are storing it for longer keep it

If you have leftover coffee cake you’ll want to store it to eat later! You can wrap the pan in plastic wrap or remove the cake from the pan and place in an airtight container. It is fine stored at room temperature for a day or two but if you are storing it longer keep it refrigerated.

Can I freeze this coffee cake?

Yes! Make sure you allow it to cool completely, then wrap the cake in two layers of foil and a layer of plastic wrap. If you line your pan with parchment paper before baking it makes removing the cake to wrap it super easy! You can also freeze individual slices wrapped in foil and plastic wrap, and just thaw them when you’d like a piece!

Can I add more lemon flavor?

If you want this to be more of a lemon blueberry cake you can increase the intensity of the lemon flavor by adding a 1/2 tsp of lemon extract to the butter mixture when you add in the vanilla extract.