For an extra touch of lemon flavor, consider making a simple glaze by whisking together powdered sugar with a tablespoon or two of lemon juice. Drizzle over the cooled cake. If you don't have a springform pan, you can use a regular cake pan. Just be sure to line the bottom with parchment paper to make it easier to remove the cake. Feel free to experiment with other berries! Raspberries, blackberries, or even mixed berries would be delicious in this cake.
Blueberry-Lemon Breakfast Cake
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PREP TIME15 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 25 mins
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SERVING8 People
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VIEWS13
Wake up to sunshine on a plate! This delightful breakfast cake marries the bright zest of lemon with the sweet burst of blueberries, all nestled in a tender, comforting crumb. It's so easy to prepare, you'll have a slice in hand before you know it!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate47 g
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Cholesterol47 mg
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Fiber5 g
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Protein6 g
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Saturated Fat6 g
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Sodium201 mg
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Sugar24 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
StepGather all ingredients. (5 minutes)
02
StepPreheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8.5-inch springform cake pan; set aside. (10 minutes)
03
StepIn a medium bowl, whisk together the flour, oats, baking powder, baking soda, and salt. Set aside. (5 minutes)
04
StepIn a separate bowl, place ½ cup of the sugar. Finely grate the zest of both lemons over the sugar. Use your fingers to rub the lemon zest into the sugar until fragrant and the sugar is moistened. This helps to release the essential oils and intensify the lemon flavor. (5 minutes)
05
StepTo the lemon sugar, add the Greek yogurt, melted butter, and egg. Squeeze in 1 tablespoon of lemon juice (about ½ a lemon). Whisk thoroughly until smooth. (3 minutes)
06
StepAdd the dry ingredients to the wet ingredients and gently fold together until just combined. Be careful not to overmix. A few streaks of flour are okay. (5 minutes)
07
StepSpoon half of the cake batter into the prepared pan, spreading it into an even layer. Scatter half of the blueberries evenly over the batter. (3 minutes)
08
StepDollop the remaining batter on top of the blueberries and carefully spread it out to cover the blueberries. Scatter the remaining blueberries on top, pressing them down gently into the batter. Sprinkle evenly with the remaining 1 tablespoon of granulated sugar. (5 minutes)
09
StepBake in the preheated oven for 40 to 50 minutes if using fresh blueberries, or 50 to 60 minutes if using frozen blueberries. The cake is done when it's golden brown and a wooden skewer inserted into the center comes out with a few moist crumbs attached. (50-60 minutes)
10
StepLet the cake cool in the pan for 10 minutes before removing it from the springform pan and serving. Enjoy warm or at room temperature. (10 minutes)
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Fredrick Satterfield
Jun 26, 2025So easy to make! Even a beginner baker could nail this recipe.
Eliza Veum
Jun 14, 2025I used frozen blueberries, and it still turned out great. I just added a few extra minutes to the baking time as suggested.
Guido Block
Jun 1, 2025This cake is absolutely amazing! The lemon and blueberry flavors are perfectly balanced. I will definitely be making this again.
Diana Rennerdonnelly
May 29, 2025I made this for a brunch with friends, and it was a huge hit! Everyone raved about how moist and flavorful it was.