Lemon Blueberry Breakfast Cake With Sour Cream

This lemon blueberry breakfast cake with sour cream is a family favorite recipe of ours. Its moist and bursting with the best flavor ever!

The combination of sweet blueberries and lemon zest along with the lemon glaze puts this breakfast cake on the top of the list for my favorite go to breakfasts. 

​This is a perfect recipe for a first time baker because of how easy this recipe comes together. 

Enjoy it in the morning with a cup of tea, a hot cup of coffee or a glass of milk. Serve it for breakfast, brunch or on Easter.

If you love the combination of lemon and blueberry flavor like I do, you may also want to try out this lemon blueberry loaf recipe. 

What to serve with blueberry breakfast cake?

• Scrambled eggs and bacon
• A breakfast casserole like this crustless quiche recipe
• Yogurt topped with a simple granola recipe or this cranberry white chocolate granola recipe
• Great for breakfast or brunch
• Serve it as a mid afternoon snack with a cup of coffee or as an after school snack for the kids (just skip the coffee part and give them a nice big glass of milk instead)
• Serve it with a fresh fruit salad
• Enjoy it as a dessert at the end of your meal
• Serve it on special occasions like Easter or mothers day

How do you make it?

Prepare the wet ingredients:

1. Preheat the oven to 350 and grease an 8×11 glass baking dish with butter and set it aside.
2. In a large bowl, add in the sugar.
3. Zest the lemon and press it into the sugar until sugar turns a pale yellow. This brings out the flavor more. 
4. Add the butter. Cream the sugar and butter together with the hand mixer. Make sure to scrape the sides of the bowl periodically so you get all of the butter and sugar mixed well. (Creaming butter means to mix until it becomes light, fluffy and pale yellow in color), butter must be at room temperature as cold butter leads to a more dense baked good and it wont mix as well.
5. Mix the eggs into the butter mixture, then the sour cream and stir in the vanilla. 
6. Set it aside.

Prepare the dry ingredients

1. In a medium bowl, add in the flour, salt and baking soda. Whisk.
2. Sift the dry ingredients over the wet ingredients in the large mixing bowl and mix with a rubber spatula until just combined. 
3. Gently fold in the blueberries.
4. Pour batter into the prepared pan.
5. Smooth batter, it will be thick.

Time to bake!

1. Bake for 50 minutes to 1 hour. Check at the 50 minute mark though as ovens vary and you don’t want to over bake it or it can become dry. 
2. You will know when its done when a tooth pick comes out clean from the center of the cake and it will be a dark golden brown.
3. Place on a wire rack to completely cool before adding the glaze.

The glaze

1. Mix all the glaze ingredients together in a small bowl, you can sift the icing sugar into the bowl before adding the rest of the ingredients for a smoother glaze. 
2. Add the glaze on top of the cake with a silicon brush. 
3. Slice and serve on its own or with the suggested sides that are listed above.
4. Enjoy!

1. Step 1: Sift the dry ingredients over the wet ingredients

2. Step 2: Mix together until just combined

3. Step 3: Fold in the blueberries

4. Step 4: Add to baking dish and smooth out the top, then bake

Substitutions

• Substitute the sour cream for plain yogurt. This cake tastes amazing with the yogurt as well. I find it makes it lighter than the sour cream.
• Use bottled lemon juice if you don’t have fresh lemons.
• The lemon zest is optional.
• Instead of heavy cream you can use milk, it just wont have as dark of a white colour to the glaze, it will be more clear looking.

Lemon Blueberry Breakfast Cake With Sour Cream

A delicious breakfast cake for brunch, breakfast, or Easter

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Rate

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Serving Size 20 servings

Ingredients

• 1 cup granulated sugar
• *optional zest of a lemon
• 3/4 cup unsalted butter
• 2 large eggs
• 1 cup sour cream, full fat or plain yogurt
• 1 tsp. vanilla extract
• 2 cups all purpose flour
• 1/4 tsp. salt
• 1 tsp. baking soda
• 2 cups frozen blueberries

Glaze

• 2/3 cup icing sugar
• 1 Tbsp. fresh or bottled lemon juice
• 1 Tbsp. heavy cream

Instructions

• Preheat the oven to 350 and grease an 8×11 glass baking dish with butter and set it aside.
• In a large bowl, add in the sugar and zest the lemon on top.
• Press the zest into the sugar until it turns a pale yellow.
• Add in the butter, and cream sugar and butter together using the hand mixer.
• Mix in the eggs, then the sour cream and stir in the vanilla and set aside.
• In a medium bowl, add in the flour, salt, baking soda and whisk.
• Sift the dry ingredients over the wet ingredients and mix with a rubber spatula until just combined. 
• Gently fold in the blueberries.
• Pour batter into the prepared dish and smooth it out.
• Bake for 50 minutes to 1 hour. Check at the 50 minute mark as ovens vary and you don’t want to over bake it.
• You will know when its done when a tooth pick comes out clean from the center of the cake.
• Place on a wire rack to completely cool before adding the glaze.
• Mix all the glaze ingredients together in a small bowl, you can sift the icing sugar into the bowl before adding the rest of the ingredients for a smoother glaze. 
• Add the glaze on top of the cake with a silicon brush. 
• Slice and serve.

Notes

If you find the glaze it too thick add another tsp. of heavy cream and mix it in.

Store your leftover cake in an airtight container or cover dish with plastic wrap and store at room temperature for up to 3 days or in the fridge for up to five.

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More Sweet Treats

Looking for more tasty recipes like this? Try these:

Lemon Blueberry Bread

Glazed Lemon Loaf

Strawberries & Cream Croissants

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