Tender snack cake with berries and lemon glaze
Blueberry Lemon Breakfast Cake
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Servings
9
9 squares
Difficulty
Easy
Cost
Budget
$
Blueberry Lemon Breakfast Cake
Tender snack cake with berries and lemon glaze
A bright, tender breakfast cake with blueberries and lemon that works equally well with coffee in the morning or on a dessert table later.
20m
Prep Time
40m
Cook Time
60m
Total Time
9
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Breakfast cakes are useful because they live comfortably between brunch and dessert. This one keeps a light crumb and enough lemon to feel bright rather than heavy.
Ingredients
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 1/2 cup butter
- 3/4 cup sugar
- 2 eggs
- 1 cup blueberries
- 1 lemon
- 1/2 cup yogurt or sour cream
Instructions
- 1
Heat the oven to 350°F and line an 8-inch square pan.
- 2
Cream the butter and sugar, then beat in the eggs.
- 3
Mix in the yogurt, lemon zest, and dry ingredients.
- 4
Fold in the blueberries and spread the batter in the pan.
- 5
Bake until golden and set, then glaze lightly with lemon icing if you like.
Serving Suggestions
Ways to Serve This Dish
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Serve alongside fresh fruit and your favorite morning beverage
Pair with crispy bacon or sausage links for a hearty start
Substitutions
YogurtSour cream
Sour cream makes the cake slightly richer
BlueberriesRaspberries
Raspberries are softer and more tart but still work beautifully
DepthPantry
Test Kitchen Pick
Vanilla Extract
Helpful Pantry Staple
Why the vanilla matters
For baking and desserts, vanilla is often carrying more aroma than people expect. A better bottle gives the whole recipe a cleaner finish.
This is a small pantry move that usually makes baked goods taste more complete.
- Improves aroma in desserts and bakes
- Useful across cakes, cookies, and breakfast bakes
Vanilla extract is one of the easiest pantry upgrades to keep using.
Shop vanilla extract for this recipeTips & Storage
Pro Tips
Do not overmix once the flour goes in or the cake can toughen.
Frozen blueberries work if you fold them in while still frozen.
Storage
Store covered for up to 3 days at room temperature or refrigerated.
Reheating
No reheating needed.
Nutrition Facts
Per serving (1 square) · 9 servings
Calories290
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein4g
Carbohydrates37g
Fat14g
Fiber1g
Sugar22g
Sodium120mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I skip the glaze?
- Yes. The cake is still good without it and slightly more breakfast-like.
- Can I use raspberries?
- Yes. They make the cake a bit more tart and delicate.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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