It’s the first day of spring, so we are ready for a fresh breakfast cake, perfect with a cup of coffee. I had blueberries and a lemon, and set to work creating a recipe for a light and lovely coffee cake. It would be lovely as dessert too. Something with blueberries and a hint of lemon, light and airy. DH prefers this kind of cake plain, but you could add a lemon glaze to jazz it up if you like.
I begin with assembling a mis-en-place, assembling and measuring ingredients.
Cream butter and shortening with mixer on medium speed until well combined. Add sugar and continue until light and fluffy. Add eggs one at a time incorporating each one well. Add vanilla and lemon zest and stir in. Place blueberries in a bowl, stir in 1/4 cup of the flour to dust the berries. In a separate bowl, combine remaining flour, baking powder, baking soda and salt. Add the dry ingredients in batches alternating with milk ending with dry ingredients.
Remove bowl from mixer and stir in blueberries by hand, gently folding them into the batter.
Transfer to prepared bundt pan or a tube pan. Bake for about one hour, until lightly browned and top springs back when lightly touched.
Let it cool just a couple of minutes in the pan. Then turn it onto a platter. Serve warm right away, or allow to cool for later. Or both, LOL!!
It isn’t easy to resist having a slice warm from the oven, and you don’t have to. Yum, enjoy!
Blueberry Breakfast Cake
1/2 cup butter
1/2 cup shortening
1 cup sugar
3 large eggs
1 teaspoon vanilla
Zest of one lemon
1-1/2 cups blueberries
2 cups flour, divided
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup milk
Preheat oven to 350 degrees. Spray a bundt pan or tube pan with cooking spray, or use butter/flour to coat inside the pan. Cream butter and shortening with mixer on medium speed until well combined. Add sugar and continue until light and fluffy. Add eggs one at a time incorporating each one well. Add vanilla and lemon zest and stir in. Place blueberries in a bowl, stir in 1/4 cup of the flour to dust the berries. In a separate bowl, combine remaining flour, baking powder, baking soda and salt. Add the dry ingredients in batches alternating with milk ending with dry ingredients. Remove bowl from mixer and stir in blueberries by hand, gently folding them into the batter. Transfer to prepared bundt pan or a tube pan. Bake for about one hour, until lightly browned and top springs back when lightly touched.
Delicious as is, or a lemon glaze can be added if desired by combining juice from the lemon with powdered sugar.
Download the recipe – Blueberry Breakfast Cake
Happy Spring! Are you in the mood for a bit of spring baking?
From My Carolina Home 
To anyone who would say a photograph cannot look “delicious” I would simply direct them to this post. I am a lemon lover, hubby is a blueberry lover….this is perfect for us! Thank you…..
Your recipe sounds lovely and I can’t wait to try it. I love blueberries and the lemon will enhance the flavor!! Thank you for sharing with us.
Your blueberry cake looks delicious, perfect for the first day of spring! Can’t wait until July when our fresh blueberries will be available.
It is too funny- my best quilting buddy made a blueberry-lemon bundt cake for lunch for us last week. She used wild blueberries and took some of them, cooked them down, added powdered sugar, beat it up and drizzled it over the cake. It was a pretty color and it tasted wonderful. She collects Nordicware pans and I never know what the cake will look like!
This cake looks absolutely delicious, and I have already downloaded the recipe. Thank you!
That looks delicious!
Suddenly my everyday oatmeal with apple and nuts looks “tired” compared to this recipe which is like a fresh spring breeze and a reminder that colors of blue and yellow will soon be returning outside as well. Unfortunately, my flowering quince, usually one of the first things to bloom in my yard after snowdrops, came out too early with the warm weather we had a few weeks ago and last week’s snowstorm and freezing temps decimated all the blooms and turned them brown. Did your outside spring flowering plants make it through the cold spell and snow?
I love blue berries and I love cake.
last evening I made a blueberry cinnamon cake. We ate a lot of it for dinner…. with some eggs.
We are so healthy over here lol
Happy Spring
Sounds like the perfect way to start off spring.
YUMMO!!!!!!!!!!!!!!!!!!!!!!!!!!
That cake does look incredibly delicious! But, no, I’m not in the mood for Spring baking — am itching to get outside and work in the yard for the first time since Fall — with back-to-back (FINALLY!) sunny days, I moved 12 wheelbarrow loads of bark chips (from big leaf maple trees we just had taken down) to my garden paths and garden areas yesterday. Have LOTS more to move and lots of spring trimming to do on the roses, butterfly bushes, remove the dead stalks from perennials, etc. I LOVE Spring!!
Happy Spring! What a delicious way to begin the new season. The breakfast cake looks absolutely wonderful, fresh and yummy! Thanks for sharing your own recipe. :o)
Yummy, I copied and pasted, then found you also had a download. Thanks so much for this delicious cake, and the so easy way to save the recipe. Blueberries are over down here, but frozen ones are always in the supermarket. On the list for today!!!
I love blueberries in anything-Happy Spring!! Loving your cake looks delicious and I know the guys will love this one-thanks for sharing the ecipe
Looks luscious and wonderful Carole!
Good Evening Carole! Drats, my darn computer was not loading anything this morning so Deanna and I just started sewing together fabrics for Project Linus quilts right away. But boy did we miss a delicious breakfast cake on the first day of Spring! Thank You so much for sharing this wonderful mouthwatering recipe, I know as soon as I make it to the store and get some blue berries I will make it. I keep thinking about what it would be like with Oregon’s Fresh Blackberries and or my favorites Raspberries! Have you ever tried either of these Carole? Have a great night and a yummy late night snack!
Looks delish! I sure hope this cold snap didn’t hurt our blueberries.
I have emerged from hibernation after seeing that wonderful blueberry cake! Am I in the mood for spring baking? You betcha, especially now 🙂
I love blueberries and anything lemon flavored! Just returned home from the store where I bought blueberries. Hmmm, maybe I knew you had shared this. 🙂 Gotta make it!
hugs,
Jann
Hi Carole, Yummy, I could go for a slice right now! What’s not to love with blueberries and lemon? Thanks for sharing your recipe! Blessings, Janet
Blueberry anything is always a winner in our house, this looks like it’s going to quickly become a favorite. Thank you for sharing at the Creative Muster party. PINNED
Robin | Fluster Buster
Looks like a delicious cake to enjoy with coffee anytime! Thanks so much for linking up and sharing your recipe at Brag About It! Pinned to share
Blueberries and lemon are one of my favorite flavor pairings and this cake looks scrumptious. If I had a slice of this and a hot cup of Earl Grey I’d be a happy camper right now!
Hi Carole — I just made this cake today. My husband thought it was “second piece” worthy. Absolutely delicious!