Blueberry Lemon Breakfast Cake

Blueberry Lemon Breakfast Cake - Lady Behind The Curtain

Don’t have time to make cinnamon rolls?  Here’s a different alternative to a cinnamon roll.  Layers of blueberry lemon sauce mixed with a spicy cake this blueberry lemon breakfast cake will make you think you’re eating a blueberry lemon cinnamon roll.  So tasty and not your typical breakfast bread.

Blueberry Lemon Breakfast Cake - Lady Behind The Curtain

Blueberry Lemon Breakfast Cake

Prep Time: 30 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 25 minutes

Yield: Serves 12

Serving Size: 1 slice

Blueberry Lemon Breakfast Cake

Don't have time to make cinnamon rolls? Try this delicious spicy cake!

Ingredients

  • 2 cups all-purpose flour
  • 1-1/4 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 tablespoons finely shredded lemon peel, divided
  • 1 cup sour cream
  • 1 cup blueberry sauce
  • For the Glaze:
  • 3/4 cup confectioners' sugar
  • 1 to 2 tablespoons lemon juice
  • 1/4 cup chopped sweetened dried blueberries

Instructions

  1. Preheat oven to 350 degrees.
  2. Grease and flour a 10-inch fluted tube pan or an 8-inch tube pan.
  3. Stir together flour, cinnamon, baking powder, salt and nutmeg.
  4. Beat butter and sugar until light and fluffy.
  5. Add eggs, one at a time, beating well after each addition.
  6. Beat in 1 tablespoon finely shredded lemon peel.
  7. Alternately add flour mixture and sour cream, beating on low speed after each addition just until combined.
  8. Stir together blueberry sauce and the remaining 1 tablespoon of the finely shredded lemon peel. Spread one-third of the batter into the prepared pan.
  9. Carefully spread half of the blueberry mixture over batter.
  10. Repeat layers.
  11. Spread remaining batter over top.
  12. Using a knife, gently swirl batter and blueberry mixture. Do not over mix.
  13. Bake for 45 to 55 minutes or until a toothpick inserted near the center comes out clean.
  14. Cool for 15 minutes or a wire rack.
  15. Remove cake from pan; cool thoroughly on wire rack.
  16. For the Glaze:
  17. Combine the confectioners' sugar and lemon juice.
  18. Stir in additional lemon juice until icing reaches drizzling consistency.
  19. Drizzle icing over cake.
  20. Sprinkle with the dried blueberries.

Notes

This is a LBC original!

http://www.ladybehindthecurtain.com/blueberry-lemon-breakfast-cake/

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Comments

Blueberry Lemon Breakfast Cake — 15 Comments

  1. This is by far the pretties Breakfest cake I have ever seen, plus my husbands favorite fruit is blueberries. Your know I’m going to make this one. Thank you for your time and talent.

  2. I love blueberries and lemon together, Sheryl! This would be a hit with the family too! Pinned this and I’ll be sharing this on Facebook – thanks so much for linking up to All My Bloggy Friends! Have a great weekend! {hugs}

  3. Blueberries and lemon are so good together and I’d love to have this for breakfast every day! Thanks for linking up with What’s Cookin’ Wednesday!

  4. I just finished baking this breakfast cake. I can hardly wait to savour a piece of it. Thank you so much for this recipe

  5. This recipe looks fabulous. Question, does one buy the blueberry sauce or make it? Also could you make with fresh or frozen blueberries?

    • Hi Darlene, Within the recipe you will see a link for homemade blueberry sauce. Yes, you can use fresh or frozen. Thanks for visiting Lady Behind The Curtain :)

  6. That looks SO GOOD! I saw your blueberry lemon cake on Pinterest and had to click over to see the recipe. I will pin it to my Recipes to Try Board and hope to move it to my Tried it Liked it board soon. I just need some blueberries and lemon! Thank you for the inspiration and recipe!

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