Description
A moist and tender Blueberry Breakfast Cake bursting with fresh lemon zest and juicy blueberries, perfect for a delightful morning treat or brunch gathering.
Ingredients
Scale
Wet Ingredients
- 1/2 cup salted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Dry Ingredients
- 2 cups (284 g) all-purpose flour, divided
- 3/4 cup + 2 Tablespoons granulated sugar, divided
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
Other Ingredients
- 2 teaspoons fresh lemon zest
- 2 cups fresh blueberries
Instructions
- Preheat and Cream: Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter, fresh lemon zest, and 3/4 cup plus 1 tablespoon of the granulated sugar until the mixture is creamy and fluffy.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until just combined, ensuring not to overmix.
- Prepare Blueberries: Toss the fresh blueberries with 1/4 cup of the all-purpose flour to prevent them from sinking during baking. Set aside.
- Mix Dry Ingredients: In a separate bowl, whisk together the remaining flour, baking powder, and kosher salt.
- Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients, alternating with the buttermilk. Mix gently until incorporated; do not overmix.
- Fold in Blueberries: Carefully fold the floured blueberries into the batter to distribute them evenly.
- Prepare Pan and Bake: Grease a 9×9-inch or 8×10-inch baking dish with non-stick spray. Spread the thick batter evenly into the pan. Sprinkle the remaining 1 tablespoon of granulated sugar evenly over the top.
- Bake: Bake in the preheated oven for about 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 15 minutes before slicing. Serve warm or at room temperature and enjoy your blueberry breakfast cake.
Notes
- Using fresh blueberries yields the best texture and flavor, but frozen blueberries can be used if fresh are not available; do not thaw before mixing.
- Be careful not to overmix batter to keep the cake tender.
- For extra flavor, you can add a pinch of cinnamon or a drizzle of lemon glaze on top once cooled.
- Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
