Blueberry Lemon Breakfast Cake | The perfect way to start the weekend! With layers of spicy cake (that will remind you of a cake donut) and a delicious homemade blueberry sauce that you could eat by the spoonfuls. Great to serve for a brunch and handy to have in the freezer for out of town guests.
Watch this video to find out just how easy this breakfast cake is to make!
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. Like most breakfast breads it can also serve as a dessert.
Blueberry Lemon Breakfast Cake
For the Cake
- 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
- 1 tablespoon finely shredded lemon peel
- 1 cup sour cream
For the Sauce
- 1 tablespoon shredded lemon peel
- 1 cup blueberry sauce (link below)
For the Glaze
- 3/4 cup confectioners' sugar
- 1 to 2 tablespoons lemon juice
- 1/4 cup chopped sweetened dried or 1/2 cup fresh blueberries
For the Cake:
Preheat oven to 350 degrees. Grease and flour a 10-inch bundt pan. Stir together flour, cinnamon, baking powder, salt and nutmeg. Beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel. Alternately add flour mixture and sour cream, beating on low speed after each addition just until combined.
For the Sauce:
Stir together blueberry sauce and lemon peel.
Putting it All Together:
Spread one-third of the batter into the prepared pan. Carefully spread half of the blueberry mixture over batter. Repeat layers. Spread remaining batter over top. Using a knife, gently swirl batter and blueberry mixture. Do not over mix. Bake for 45 to 55 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes or a wire rack. Remove cake from pan; cool thoroughly on wire rack.
For the Glaze:
Combine the confectioners' sugar and lemon juice. Stir in additional lemon juice until icing reaches drizzling consistency. Drizzle icing over cake. Sprinkle with the dried or fresh blueberries.
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