Lemon blueberry breakfast cake

This blueberry breakfast cake recipe is moist, tender, and full of blueberry flavor with just a hint of lemon! It is perfect for any breakfast or brunch, and is so easy to make!

Tender, moist lemon coffee cake loaded with blueberries crowned with a crunchy, sweet crumb topping and drizzled with a tart lemon glaze.

This cake is a long-time family favorite. My mother made it for my siblings and me when we were young, and every time I pull it out of the oven, clichè as it sounds, I am reminded of summer mornings in my childhood kitchen. It's simple, adaptable, and make aheadable :) Over the years, many questions have been asked, which I've answered as best as I can in the comments. I've answered a few FAQs in the notes below the recipe as well. Also, if you're new here, welcome! You've landed on one of…

Blueberry Breakfast Cake - Yogurt and butter come together to make a sumptuous, tender cake. Packed with sweet blueberries to boot, this breakfast cake will make your morning.

Bursting with juicy blueberries and bright lemon flavor, this lemon blueberry pound cake is the perfect brunch treat or sweet pick-me-up any time of day.

This moist and flavorful lemon blueberry coffee cake combines the perfect balance of tangy citrus, sweet berries, and a crunchy streusel topping.

If you're looking for a coffee cake recipe that's a little different from the norm, you should try this lemon blueberry coffee cake with a sweet crumble topping!

This moist bundt cake is easy, full of lemon flavor, studded with blueberries and drizzled with icing! Yum!

Ina Garten’s Blueberry Ricotta Breakfast Cake is made with butter, granulated sugar, eggs, ricotta, sour cream, vanilla extract, lemon zest, flour, baking powder, salt, and fresh blueberries. This delicious breakfast cake recipe creates a moist, fruity treat that takes about 1 hour and 15 minutes to prepare and can serve up to 8 people. This Ina Garten Blueberry Ricotta Breakfast Cake Recipe Is From Go-To Dinner Cookbook by Ina Garten.