Blueberry Lemon Breakfast Cake

 

 

Blueberry Lemon Breakfast Cake

There’s nothing like starting your day with something fresh from the oven—especially when it’s bursting with juicy blueberries and a hint of lemon. This Blueberry Lemon Breakfast Cake is soft, buttery, and topped with a sweet, crunchy crumb. Perfect with coffee or tea, it’s a simple way to make any morning feel special.

Why You’ll Love It:

• Fresh, bright flavors from lemon peel and blueberries
• Sweet cinnamon crumb topping for texture and flavor
• Works with fresh or frozen berries

Ingredients:

• 1 large egg, 1/2 cup milk, 1/4 cup softened butter, 1 tsp lemon peel, 2 cups blueberries
• Topping: 1/3 cup sugar, 1/4 cup flour, 1/4 cup chopped walnuts, 1/2 tsp cinnamon, 3 tbsp cold butter
• Optional Drizzle: 1/2 cup powdered sugar, 2 tbsp milk

Directions:

1. Preheat oven to 350°F and grease a 9-inch square pan.
2. Mix flour, sugar, and baking powder. Add egg, milk, butter, and lemon peel; mix until just combined (batter will be thick).
3. Fold in blueberries and spread into the pan.
4. Combine topping ingredients until crumbly; sprinkle over batter.
5. Bake 40–45 minutes or until a toothpick comes out clean.
6. Drizzle with icing, if desired.

Enjoy warm or at room temperature—either way, it’s the kind of breakfast that makes everyone smile.