80 lemon blueberry cake recipes

Hearty blueberry oat muffins with brown sugar and a homemade buttermilk base. Tender inside with a springy golden top. Makes a dozen in under 45 minutes.

Similar to a cobbler - can use any fruit. It's easy to make using Bisquick and some basic pantry ingredients that we always have on hand.

Light blueberry muffins use egg whites, egg substitute, and fat-free spread for tender, fruit-packed muffins with lemon-bright flavor. Two cups of fresh blueberries in every batch.

Whole wheat buttermilk pancakes with a quick blueberry-lemon sauce. Honey-sweetened, lighter on fat thanks to egg substitute, and finished with a glossy fresh blueberry pour. A 30-minute breakfast win.

Buttermilk waffles with chopped cashews folded into the batter and a quick fresh blueberry compote spooned over top. Light, crisp, and ready for weekend brunch in under 25 minutes.

A delicious cake. I used half whole wheat flour and half white flour, otherwise followed the recipe. It came out great, and not too sweet. Perfect with a cup of coffee or tea. We did have it for breakfast :)

I used lightly-toasted flaked coconut instead of the nuts and baked it in a 9-inch spring form pan. YUM!

This light pancakes taste so great, light, savory, they can be served as dessert, breakfast, all love them.

These ideal breakfast muffins are not too sweet and very moist. Oats and whole wheat flour add extra fibre and nutrients, but the muffins still come out nice and fluffy. Burst of blueberries are in every singe bite.

Lemon blueberry oatmeal muffins with a crunchy oat-sugar topping. Made with egg whites and skim milk for a lighter muffin that still bakes up tall, tender, and bursting with berries.

Beautiful blueberries filling with whole wheat crust, create this tasty bars.

This low-fat version blueberry cream cheese coffee cake tastes delicious and super moist. By using most whole wheat flour, some olive oil, apple sauce and a bit butter makes a much healthier cake that still has great flavor and texture.

This coffeecake was absolutely divine on both flavor and texture. It definitely deserves at least 5-star.

Blueberry breakfast bars layer a buttery batter with canned blueberry pie filling and finish with a tangy lemon glaze. Easy church-supper bars cut from a 15x10 pan.

Blueberry puffs baked in individual custard cups with lemon-kissed berries on the bottom and a light cake batter on top. Turned out upside down for a warm, fruity dessert.

Wild blueberry cookies with fresh or frozen berries, lemon zest, and a soft drop-cookie dough. Tender, cakey, and bursting with real fruit in every bite.