Lemon Blueberry Breakfast Cake

Lemon Blueberry Breakfast Cake

Bursting with juicy blueberries and a bright lemony flavor. Lemon Blueberry Breakfast Cake is light and moist and the perfect treat to break in the weekend.

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One of our favorite things to do around here in the summer is to find u-pick farms and go blueberry picking. It’s peaceful and fun, and so easy to walk away with a bounty of blueberries at a fair price. It’s also a great way to stock up so we can enjoy them during the cooler months.

Oregon is one of the top blueberry producing states in the nation and you can find a variety of farms within just a few miles of each other. We’re pretty lucky!

One of the best ways to enjoy frozen berries throughout the year is in baked goods like this Lemon Blueberry Breakfast Cake. The berries are every bit as juicy, plump, and flavorful. Plus, they add extra moisture to muffins and cakes so they don’t dry out.

I love how easy this breakfast cake comes together. Using simple, wholesome ingredients like – flour, butter, unsweetened applesauce, sugar, buttermilk, lemon zest, vanilla extract, and frozen blueberries. It gives off the most wonderful scent while it bakes and tastes absolutely heavenly.

I think this Blueberry Breakfast Cake is perfectly sweet as is, but if you want a bit more sweetness and lemon flavor, this simple lemon glaze is excellent for this cake.😉

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Let’s eat!🤍

Lemon Blueberry Breakfast Cake

I can't think of a better way to break in spring than a weekend with this Lemon Blueberry Breakfast Cake. Bursting with juicy blueberries and lemony flavor. The perfect morning treat with a cup of hot tea.
5 from 2 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Brunch
Cuisine American
Servings 8 servings
Calories 202 kcal


  • 1/4 cup softend butter
  • 1/4 cup unsweetened applesauce
  • 3/4 cup granulated sugar, plus 1 tablespoon
  • 1 lemon, zested
  • 1 egg
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour, divided
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • 1/2 cup low-fat buttermilk see notes for buttermilk substitutes
  • 2 cups frozen or fresh blueberries


Preheat oven to 350°F and prepare an 8 or 9-inch pan with non-stick cooking spray. I used an 8×7-inch oblong baking dish for this recipe.

  • In a small bowl combine blueberries with 1/4 cup all-purpose flour. Set aside while you prepare the rest of the ingredients.
  • In a large mixing bowl on medium speed, using a stand or hand held mixer combine applesauce, softened butter, 3/4 cup sugar, and lemon zest until fluffy and creamy. Add egg and vanilla and combine.
  • To the wet ingredients add 1 and 3/4 cup flour, baking powder, salt and buttermilk. With large spoon, fold until mixture is almost combined. Add in blueberries, leaving the excess flour behind. Fold blueberries gently into the batter until incorporated and you don't see anymore loose bits of flour. Be careful not to mash the berries. The mixture will be thick.
  • Transfer to prepared baking dish and smooth out evenly. Sprinkle the top with remaining 1 tablespoon of sugar and bake for 45-60 minutes. Baking times will vary slightly depending on the size of pan and oven type. Cake is done when a toothpick inserted in the center comes out clean and the top is deep golden brown.
  • Let cool for 20 minutes before cutting and serving. See recipe notes under tips for lemon glaze. Enjoy!


Buttermilk substitutes- Use 1/2 cup milk (do not use non-fat milk) combined with 1/2 tablespoon of white vinegar or lemon juice. Let set 5 minutes to curdle. 
Baking pan & baking times- For this recipe I use an 8×7 inch oblong baking dish. You can also use a 8 or 9-inch square baking dish. Baking times will vary depending on what size you choose. Start checking cake at 45 minutes. 
Lemon Glaze- For extra sweetness combine 1/2 cup confectioners sugar, with 1 tablespoon of milk of choice, and the juice of 1/2 small lemon, about 1 tablespoon. The mixture will be thin. Drizzle over warm cake.
Calorie facts are for 1 square out of 8 pieces.
Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.
Keyword All-purpose flour, Applesauce, Blueberries, Buttermilk, lemon, Sugar, vanilla extract
Nutrition Facts
Servings: 8
Amount per serving 
Calories 202
% Daily Value*
Total Fat 6.7g9%
Saturated Fat 3.9g20%
Cholesterol 36mg12%
Sodium 65mg3%
Total Carbohydrate 34.6g13%
Dietary Fiber 1.3g5%
Total Sugars 23.9g 
Protein 2.8g 
Vitamin D 6mcg30%
Calcium 25mg2%
Iron 1mg6%
Potassium 78mg2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by 


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2 thoughts on “Lemon Blueberry Breakfast Cake”

  • 5 stars
    This breakfast was simple and delicious. I already had the ingredients on hand so I made it as soon as I saw her post on Instagram! I used a 1to1 gluten free flour instead and couldn’t tell a difference!

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