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A tender and flavorful blueberry-lemon breakfast cake with a tender crumb from oats and Greek yogurt, bright lemon flavor from zest and juice, baked in an 8.5-inch springform pan. Perfect for brunch or a make-ahead breakfast.

Ingredients

Scale
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 cup (45g) quick oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (100g) granulated sugar
  • Zest of 2 lemons (finely grated), rubbed into the sugar
  • 1 cup (245g) Greek yogurt
  • 6 tablespoons (85g) unsalted butter, melted and cooled
  • 1 large egg
  • 1 tablespoon fresh lemon juice (about half a lemon)
  • 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
  • 1 tablespoon granulated sugar (for sprinkling on top)

Instructions

  1. Gather and measure all ingredients and have them ready to go.
  2. Preheat the oven to 350°F (175°C). Grease and flour an 8.5-inch springform pan.
  3. In a medium bowl, whisk together the flour, quick oats, baking powder, baking soda, and salt.
  4. Place ½ cup sugar in a separate bowl; grate the zest of 2 lemons finely and rub the zest into the sugar.
  5. Allow the melted butter to cool slightly before use.
  6. To the lemony sugar, stir in the Greek yogurt, cooled melted butter, and egg; add the fresh lemon juice and whisk until smooth.
  7. Add the flour and oats mixture to the wet ingredients and gently fold until no flour streaks remain.
  8. If using frozen blueberries, toss them lightly in 1 teaspoon flour to prevent sinking; do not thaw.
  9. Spoon half the batter into the prepared pan and spread it evenly. Sprinkle half the blueberries over the batter.
  10. Dollop the remaining batter over the blueberries, gently spread to cover, scatter the remaining blueberries on top, press them down gently to nestle, and sprinkle the tablespoon of sugar over the top.
  11. Bake in the preheated oven for 40–50 minutes if using fresh blueberries, or 50–60 minutes if using frozen blueberries, until the top is golden and a skewer inserted in the center comes out with a few moist crumbs (not wet batter).
  12. Let the cake cool in the pan for about 10 minutes, then carefully remove it from the springform pan and allow to cool more before serving.

Notes

Rubbing lemon zest into sugar releases oils and intensifies lemon flavor., Cool melted butter before mixing to avoid cooking the egg., Fold dry ingredients into wet gently to keep crumb light and airy., Do not thaw frozen blueberries; toss them with flour to prevent sinking., Grease and flour pan well to prevent sticking., Check doneness by a skewer; look for moist crumbs, not wet batter., Storage: Keep covered at room temperature for a few days, or store airtight in fridge for 3-4 days., Freeze cooled cake or slices wrapped tightly for 2-3 months; thaw at room temp before reheating., Reheat slice in microwave 15-30 seconds or in oven at 300°F for 8-12 minutes (add extra time if frozen)., Variations include using raspberries, strawberries, or other berries; substituting orange zest and juice; using sour cream or regular yogurt; swapping butter for oil; adding streusel topping or lemon glaze; or baking as muffins (18-22 minutes).

Nutrition

Find it online: https://gingerbaking.com/blueberry-lemon-breakfast-cake/