Blueberry Lemon Breakfast Cake – A Perfect Morning Treat Bursting with Fresh Citrus & Sweet Berries

There's something magical about starting your day with a bright, zesty, and sweet treat. This Blueberry Lemon Breakfast Cake combines the refreshing zing of lemon with the juicy sweetness of blueberry sauce, all wrapped in a fluffy, buttery cake. The subtle hints of cinnamon and nutmeg give the cake a cozy warmth, making it the perfect balance between sweet and savory. Whether you're hosting a weekend brunch or simply treating yourself to a special breakfast, this cake will be a hit.

Scroll down for the recipe!

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Why You’ll Love This Blueberry Lemon Breakfast Cake

This cake is not just any ordinary breakfast. The combination of fresh lemon zest and blueberries creates a flavor explosion that is perfect for waking up your senses. The buttery, moist cake is contrasted beautifully with the rich blueberry swirl, all topped off with a tangy lemon glaze that adds just the right amount of sweetness.

With every bite, you’ll get a mix of zesty lemon and sweet blueberries, making it a refreshing yet indulgent way to start your day.

Nutritional Information (Per Serving, Based on 12 Servings):

• Calories: 320 kcal
• Fat: 14g
• Carbohydrates: 45g
• Protein: 4g
• Sugar: 30g
• Fiber: 2g

This cake is light enough for breakfast but indulgent enough to feel like a real treat!

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Serving Suggestions and Pairings

Enjoy this cake with your morning cup of coffee or tea, or pair it with a refreshing glass of orange juice or lemonade for the ultimate citrus kick. You can also elevate your brunch game by serving it with fresh berries or a dollop of whipped cream. If you want to go all out, a small scoop of vanilla or lemon sorbet would also complement the flavors perfectly!

Storage and Reheating Tips

• Storing: Keep the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days for longer-lasting freshness.
• Freezing: You can freeze the cake for up to 2 months. Wrap individual slices in plastic wrap and store them in a freezer-safe container.
• Reheating: For the best experience, reheat a slice in the microwave for 15-20 seconds. This will bring back its moist, fluffy texture and warm up those delicious blueberry swirls.

Fun Fact: The Perfect Combination

Did you know that blueberries and lemons are a match made in heaven? The tangy flavor of lemon perfectly balances the sweetness of blueberries, making them a popular pairing in many baked goods. Together, they create a refreshing and vibrant taste that is perfect for any breakfast or dessert.

Blueberry Lemon Breakfast Cake Recipe

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 1 1/4 teaspoons cinnamon
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 2 tablespoons finely shredded lemon peel, divided
• 1 cup sour cream
• 1 cup blueberry sauce

For the Glaze:

• 3/4 cup confectioners' sugar
• 1 to 2 tablespoons lemon juice
• 1/4 cup chopped sweetened dried blueberries

Instructions:

1. Preheat the oven: Set your oven to 350°F and grease and flour a 10-inch fluted tube pan or an 8-inch tube pan.
2. Mix the dry ingredients: In a bowl, stir together flour, cinnamon, baking powder, salt, and nutmeg.
3. Beat the butter and sugar: In a separate bowl, beat together the butter and sugar until light and fluffy.
4. Add the eggs and lemon zest: Beat in the eggs one at a time, followed by 1 tablespoon of finely shredded lemon peel. Mix until fully incorporated.
5. Alternate the flour and sour cream: Gradually add the flour mixture and sour cream in alternating portions, mixing on low speed after each addition just until combined.
6. Prepare the blueberry swirl: In a small bowl, mix the blueberry sauce with the remaining tablespoon of lemon zest.
7. Layer the cake and blueberry mixture: Spread one-third of the batter into the prepared pan, then carefully spread half of the blueberry mixture over the batter. Repeat layers, and then spread the remaining batter over the top.
8. Swirl the cake: Using a knife, gently swirl the batter and blueberry mixture together. Be careful not to overmix!
9. Bake the cake: Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted near the center comes out clean.
10. Cool and remove: Let the cake cool for about 15 minutes in the pan, then remove it and let it cool completely on a wire rack.

For the Glaze:

1. Mix the glaze: Combine the confectioners' sugar and lemon juice, stirring until smooth. Add more lemon juice if necessary to achieve a drizzling consistency.
2. Drizzle and decorate: Drizzle the glaze over the cooled cake and sprinkle with dried blueberries.

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This Blueberry Lemon Breakfast Cake is the ultimate wake-up call for your taste buds! With its buttery base, zesty lemon flavor, and sweet blueberry swirls, it’s the perfect balance of tangy and sweet. Whether you’re serving it as a weekend breakfast treat or as part of a special brunch spread, it’s sure to be a hit with everyone who tries it.