Lemon Blueberry Breakfast Cake
Lemon Blueberry Breakfast Cake is a delightful treat with your morning tea or coffee. This moist cake has a delicious lemon flavor and bursts with juicy fresh blueberries in every bite. It’s the perfect breakfast cake that will surely be a winner every time you serve it.
Lemon Blueberry Breakfast Cake
Our breakfast cake is not only super easy to whip up and bake, but it turned out delicious! Serve it with our easy low-fat caffe lattes for a scrumptious breakfast. If you love the combination of blueberries and lemons, then try our Lemon Blueberry Crumble Bars and Blueberry Lemon Oat Muffins. And, don’t miss our Light & Fluffy Lemon Blueberry Waffles. They are all delicious blueberry treats you can serve for brunch too!
Why this recipe works…
- Because I made this cake 3 times – to get it right!
- This cake is similar to the ones our mothers and grandmothers made.
- You will need only simple ingredients to make this cake moist and delicious tasting.
- The fresh blueberries get coated with some flour and then added on top of the cake batter. They do not get folded inside.
- And, it’s not complicated to mix all the ingredients, pour it into your cake pan, top with blueberries and bake.
What you’ll need…
For this recipe, you will need one mixing bowl, and these seven ingredients: olive oil, eggs, sugar, lemon extract, non-dairy or regular milk, flour, and baking soda. Keep in mind you can go to our Substitution Solutions to adapt the ingredients for this recipe.
How to make this breakfast coffee cake…
There are 4 easy steps to making this moist and delicious lemon blueberry breakfast cake.
- PREHEAT THE OVEN: Turn on your oven to 350 degrees (180C). Arrange your oven racks so that one is in the center. Grease and flour your 10″ springform pan, and set it nearby.
- MAKE THE CAKE BATTER: Using a handheld mixer, beat olive oil, sugar, lemon extract, and eggs. Then on low speed, slowly pour in the milk, until well blended. Sift each cup of flour along with baking soda, directly into the batter. Then stir with a spatula or whisk to blend. Pour the batter into the cake pan.
3. DREDGE THE BLUEBERRIES: Coat the blueberries in a bowl with flour. Then scatter the blueberries on top of the cake batter.
4. BAKE & GLAZE: Bake the cake for 30 to 35 minutes, until the top is golden brown and it springs back when touched. (Quick Note: a toothpick will not be best to test the cake.) Mix lemon extract and water with powdered sugar. Use a spoon to drizzle the lemon glaze over the cooled cake. Decorate with a few fresh blueberries on top, and enjoy!
Quick Tips…
- You can substitute a few ingredients: instead of extra virgin, use just olive oil. And, use any non-dairy milk or regular milk.
- Also, when you start to smell the cake coming from the oven, that is an indication that it is close to fully baked.
Storing…
Store the cake on your counter on a cake plate with a cover. Or cover with clear wrap. It will stay fresh for up to 3 days. You can also keep the cake chilled in the fridge, it will stay fresh longer.
More Delicious Breakfast Ideas…
- Breakfast Parfait with Greek Yogurt
- Easy Mini Frittatas
- Spinach and Egg Breakfast Casserole
- Crustless Spinach and Cheese Quiche
Your comments help us! If you try our Lemon Blueberry Breakfast Cake, let us know and leave us a comment below. Sharing your insights and experiences helps everyone who reads them, and helps us too!
Lemon Blueberry Breakfast Cake
Lemon Blueberry Breakfast Cake is a delightful treat to serve with your morning tea or coffee. This moist cake has a delicious lemon flavor and is bursting with juicy fresh blueberries in every bite.
Ingredients
- 1/2 cup olive oil, or extra virgin olive oil
- 2 whole eggs
- 2 tsp. lemon extract (or lemon essence)
- 1 cup granulated sugar
- 3/4 cup of milk (or non-dairy milk)
- 2 cups unbleached all-purpose flour, (plus extra for coating)
- 3 tsp. baking soda
- 1 heaping cup of fresh blueberries
LEMON ICING:
- 1.5 cups powdered sugar'
- 1 tsp. lemon extract
- drops of water, as needed
Instructions
- Preheat the oven to 350 degrees F (180C). Grease your 10" springform cheesecake pan, and dust with flour on the bottom and sides. Cut parchment paper to fit the inside the pan. Set it nearby.
- In a large mixing bowl, blend with an electric mixer, olive oil, eggs, sugar, and lemon extract. Blend for about 1 minute or 2 minutes.
- Slowly pour in the milk and blend on low speed until well combined.
- Sift the flour and baking soda directly into the mixing bowl. Then use a spatula (or whisk) to completely blend the mixture.
- Pour the cake batter into your prepared springform cake pan. Set it nearby.
- Next, in a small bowl, place the fresh blueberries with 2 teaspoons of flour. Toss the blueberries with flour until they are well covered.
- Scatter the blueberries on top of your cake batter.
- Place your cake pan onto the center rack of your oven.
- Bake for 35 to 38 minutes, or until the cake on top is golden brown, and it springs back when you touch it.
- Remove from the oven and allow the cake to cool for 10 minutes before removing the ring from the pan. Then open the clip and remove the ring. Allow the cake to cool completely before glazing the cake.
Make the Lemon Icing:
1. In a small bowl, stir with a spoon, the powdered sugar, lemon extract, and water, until the icing is thick and creamy. You can add more powdered sugar to get it to a consistency for drizzling.
2. Drizzle lemon icing over the cake and decorate with a few blueberries on top. Allow the icing to set before serving. Cut into slices and serve.
Notes
Keep in mind, this is a cake that is done when it springs back when touched. Using a toothpick will not work with this cake, simply because the top of this cake is loaded with juicy blueberries, and will give a false reading.
Store the cake on your counter on a cake plate with a cover. Or cover with clear wrap. It will stay fresh for up to 3 days. You can also keep the cake chilled in the fridge, it will stay fresh longer.
Nutrition Information:
Yield: 10 servings Serving Size: 1 servingAmount Per Serving: Calories: 193Total Fat: 6/9gSaturated Fat: 1.4gCholesterol: 75mgCarbohydrates: 18.9gFiber: 1gSugar: 14gProtein: 3.5g
Happy Baking! 🙂
thanks for stopping by…
xo anna and liz
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Weeknight Dinners Made Easy
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Your cake is a delicious way to start the day.
Thank you Karen! This breakfast cake turned out amazing! Try it, it is a winner. Hope you are having a great week.