Description
This Blueberry Breakfast Cake is a moist and tender cake bursting with fresh blueberries and a hint of lemon zest. Perfect for a morning treat or brunch, it offers a sweet, buttery flavor with a delicate crumb and a crunchy sugar topping. Easy to prepare with simple ingredients, this breakfast cake makes a delightful addition to your weekend table.
Ingredients
Scale
Wet Ingredients
- 1/2 cup salted butter (softened)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Dry Ingredients
- 3/4 cup + 2 Tablespoons granulated sugar (divided)
- 2 cups (284 g) all-purpose flour (divided)
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
Additional Ingredients
- 2 teaspoons fresh lemon zest
- 2 cups fresh blueberries
Instructions
- Preheat and Prepare Butter Mixture: Preheat the oven to 350°F (175°C). In a mixing bowl, cream together the softened salted butter, fresh lemon zest, and 3/4 cup plus 1 tablespoon of the granulated sugar until the mixture is creamy and fluffy. Add the large egg and vanilla extract, then beat just until combined.
- Prepare Blueberries: Toss the fresh blueberries with 1/4 cup of the all-purpose flour to coat them. This helps prevent the blueberries from sinking during baking. Set aside.
- Mix Dry Ingredients and Combine: In a separate bowl, whisk together the remaining 1 3/4 cups of all-purpose flour, baking powder, and kosher salt. Gradually add this dry mixture to the wet ingredients, alternating with buttermilk, beginning and ending with the flour mixture. Gently fold in the floured blueberries to preserve their shape and distribute them evenly.
- Prepare Baking Dish and Add Batter: Grease a 9×9-inch square baking dish or an 8×10-inch dish with non-stick spray. Spread the thick batter evenly into the prepared pan. Sprinkle the remaining 1 tablespoon of granulated sugar evenly over the top of the batter to create a crunchy topping.
- Bake and Cool: Bake in the preheated oven for approximately 35 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to cool for 15 minutes before slicing. Serve warm or at room temperature and enjoy your delicious blueberry breakfast cake!
Notes
- Coating blueberries with flour helps prevent them from sinking to the bottom during baking.
- Make sure the butter is softened to ensure proper creaming and a fluffy cake texture.
- You can substitute buttermilk with milk plus a tablespoon of lemon juice or vinegar if needed.
- The sugar topping adds a pleasant crunch, but you can omit it for a softer crust.
- Store leftovers wrapped tightly or in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
