clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Simple Blueberry-Lemon Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Erin Mahoney
  • Yield: 12 servings 1x


A blueberry breakfast cake, reminiscent of a shortcake, slightly sweet and bursting with fresh blueberries and crisp lemon with a crunch of turbinado sugar. inspired by Alexandra’s Kitchen


  • ½ cup unsalted butter at room temperature
  • 2 teaspoons lemon zest
  • 1 cup sugar
  • 1 egg at room temperature
  • 1 teaspoon good-quality vanilla extract
  • 1 and ¾ cup plus ¼ cup all-purpose flour, divided
  • 2 teaspoons baking powder
  • 1 teaspoon. kosher salt
  • 2 cups fresh blueberries
  • ½ cup buttermilk
  • 1 Tablespoon turbinado sugar, for sprinkling on top (or use regular sugar)


  1. Preheat oven to 350 degrees (F), and prepare a 9×9 square pan with cooking spray. Set aside.
  2. In a large bowl, beat butter, sugar and lemon zest together until light and fluffy.
  3. Add the egg and vanilla. Beat on medium speed until completely combined.
  4. In a small bowl, whisk together 1 and ¾ cup flour, baking powder and salt.
  5. Toss remaining ¼ cup flour with blueberries, and set aside.
  6. Add and a third of the flour to the butter and sugar mixture. Beat until just moistened.
  7. Add half the buttermilk, and beat until just combined.
  8. Add half of remaining flour, followed by remaining buttermilk, and then the remaining flour, beating until just combined after each addition.
  9. Carefully fold in blueberries, taking care not to smash them.
  10. Spread the batter into the prepared pan. Sprinkle with turbinado sugar.
  11. Bake for 35 to 45 minutes or until a cake-tester comes out clean.
  12. Allow to cool 15 minutes before serving.
  • Category: Baking, Cake, Breakfast
Scroll To Top