Description
A soft and fluffy lemon blueberry breakfast cake topped with creamy lemon frosting, white chocolate shavings, and fresh lemon zest. Perfect for brunch, coffee breaks, or a cozy homemade dessert.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, melted
- 1 ¼ cups granulated sugar
- 3 large eggs
- 1 cup whole milk
- ¼ cup fresh lemon juice
- 2 tablespoons lemon zest
- 2 teaspoons vanilla extract
- 2 cups fresh blueberries
- 8 ounces cream cheese, softened
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- ¼ cup white chocolate shavings
Instructions
- Preheat oven to 350°F and grease a 9×13 baking dish.
- Whisk together flour, baking powder, and salt in a bowl.
- In another bowl mix melted butter, granulated sugar, eggs, milk, lemon juice, lemon zest, and vanilla extract.
- Slowly combine dry ingredients with wet ingredients until just mixed.
- Fold blueberries gently into the batter.
- Pour batter into the prepared baking dish and smooth the top evenly.
- Bake for 38 to 42 minutes until lightly golden and a toothpick inserted in the center comes out mostly clean.
- Allow the cake to cool completely.
- Beat cream cheese, powdered sugar, and heavy cream until smooth and creamy.
- Spread frosting over the cooled cake.
- Top with white chocolate shavings and extra lemon zest before serving.
Notes
- Pat blueberries dry before adding to the batter for the best texture.
- Do not overmix the batter to keep the cake soft and fluffy.
- Chill the cake slightly before slicing for cleaner pieces.
- Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 29g
- Sodium: 220mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 82mg
Keywords: lemon blueberry breakfast cake, blueberry cake, lemon cake, brunch cake, breakfast dessert, homemade cake, berry breakfast bake