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There’s something truly magical about the promise of a warm breakfast cake, especially when the aroma of blueberries and lemons fills your kitchen. The combination of juicy blueberries and zesty lemons creates a harmony of flavors that is both refreshing and satisfying. I still remember the first time I baked a blueberry lemon cake. It was a crisp spring morning, and I had just returned from the farmer’s market with a basket full of plump, juicy blueberries. Inspiration struck as I rummaged through my pantry, and before I knew it, I was whisking together a delightful batter that would soon fill my home with warmth. The result was not just a cake; it was a memory that would linger long after the last crumb was gone.

Warm Blueberry Lemon Breakfast Cake

Start your day off right with this scrumptious Warm Blueberry Lemon Breakfast Cake! Bursting with juicy blueberries and zesty lemon flavor, this cake is a delightful blend of sweet and tart. Perfect for lazy Sundays or special brunches, it's light, fluffy, and incredibly easy to make. The addition of buttermilk ensures a moist crumb, while the refreshing lemon glaze adds a beautiful finish. Bake it, share it, and enjoy the warm memories it creates!
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Ingredients
  

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup unsalted butter, softened

2 large eggs

½ cup buttermilk (or milk with a splash of vinegar)

Zest of 1 large lemon

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

¼ teaspoon salt

1 ½ cups fresh blueberries (or frozen, thawed and drained)

For the Lemon Glaze:

1 cup powdered sugar

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and lightly flour it or line it with parchment paper.

    Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.

      Add Eggs: Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract. Make sure everything is well combined.

        Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, lemon zest, and fresh lemon juice.

          Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt.

            Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk mixture. Start and end with the flour mixture. Mix until just combined; don't overmix.

              Fold in Blueberries: Gently fold in the blueberries using a spatula, being careful not to crush them.

                Pour Into Pan: Pour the batter into the prepared cake pan and smooth the top with a spatula.

                  Bake: Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

                    Make the Lemon Glaze: In a small bowl, mix the powdered sugar, fresh lemon juice, and lemon zest until smooth. Adjust the consistency with more lemon juice or powdered sugar if needed.

                      Glaze the Cake: Drizzle the lemon glaze over the cooled warm blueberry lemon cake.

                        Serve: Cut into wedges and serve warm or at room temperature, perfect with a cup of coffee or tea!

                          Prep Time: 15 minutes | Total Time: 1 hour | Servings: 8