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. 

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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. 

Jump to:

• What to serve with blueberry breakfast cake?
• What's in blueberry breakfast cake?
• How do you make blueberry breakfast cake?
• Prepare the wet ingredients:
• Prepare the dry ingredients
• Time to bake!
• The glaze
• Substitutions
• Storage
• More Breakfast Recipes
• More Easter Recipes
• Lemon Blueberry Breakfast Cake With Sour Cream

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

What's in blueberry breakfast cake?

Full List of Ingredients:

Cake Batter:

• Unsalted butter (room temperature)- Provides richness to the cake and using unsalted butter allows you to control the amount of salt in the recipe
• White sugar- Sweetens the cake perfectly
• Large eggs- Adds moisture, richness and acts as a binding agent to provide structure to the cake
• Sour cream (full fat)- Make sure to use full-fat sour cream as it adds more of a rich texture as well as a light tangy flavor. The acid from the sour cream also activates the baking soda
• Vanilla extract- Enhances the flavor
• All purpose flour- Provides structure to the cake, I always use unbleached flour
• Baking soda- The leaving agent that helps the cake rise
• Salt- Enhances the flavors in the cake
• Frozen blueberries- Adds a delicious fruity flavor that combines well with the lemon
• Zest of a lemon- Provides a more concentrated flavor of lemon to the cake

Simple glaze ingredients:

• Icing sugar (powdered sugar)- The fine texture is perfect for making the glaze, you can sift it before mixing the other ingredients to avoid any lumps
• Fresh or bottled lemon juice- Adds a delicious hint of lemon to the glaze
• Heavy cream- Adds richness and a nice white colour to the glaze to make it stand out on top of the cake

See recipe card for quantities.

How do you make blueberry breakfast cake?

Prepare the wet ingredients:

1. Preheat the oven to 350 and grease an 8x11 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!

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.

Storage

Do not store until it has completely cooled. 

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.

To freeze it, wrap each slice in cling wrap then place it in a freezer safe bag for up to 3 months. 

Happy Baking!

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