Description
This Blueberry Breakfast Cake is a moist, tender, and deliciously sweet cake perfect for a morning treat or brunch. Bursting with fresh blueberries and a hint of lemon zest, it’s baked to golden perfection and topped with a sugary crust for just the right amount of crunch.
Ingredients
Scale
Dry Ingredients
- 2 cups (284 g) all-purpose flour, divided
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3/4 cup + 2 tablespoons granulated sugar, divided
Wet Ingredients
- 1/2 cup salted butter, softened
- 2 teaspoons fresh lemon zest
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Fruit
- 2 cups fresh blueberries
Instructions
- Preheat and Cream Butter Mixture: Preheat the oven to 350°F (175°C). In a mixing bowl, cream together the softened butter, fresh lemon zest, and 3/4 cup plus 1 tablespoon of granulated sugar until the mixture becomes creamy and fluffy.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until just combined, ensuring not to overmix.
- Toss Blueberries with Flour: In a small bowl, toss the fresh blueberries with 1/4 cup of the 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 Ingredients: Gradually add the flour mixture to the wet butter mixture, alternating with the buttermilk. Mix gently to combine.
- Fold in Blueberries: Carefully fold the floured blueberries into the batter to evenly distribute them without crushing.
- Prepare Baking Dish and Add Batter: Grease a 9×9-inch square or 8×10-inch baking dish with non-stick spray. Spread the thick batter evenly into the pan.
- Add Sugar Topping: Sprinkle the remaining 1 tablespoon of granulated sugar evenly over the top of the batter to add a sweet, crunchy crust.
- Bake the Cake: Bake in the preheated oven for 35 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool for 15 minutes before slicing. Serve warm or at room temperature and enjoy your blueberry breakfast cake!
Notes
- Use fresh blueberries for the best flavor and texture.
- Tossing the blueberries with flour helps keep them suspended in the batter and prevents sinking.
- Buttermilk adds moisture and a slight tang to balance the sweetness.
- You can substitute non-dairy milk with a teaspoon of lemon juice added to mimic buttermilk if desired.
- This cake keeps well for up to 2 days stored at room temperature in an airtight container.
- For longer storage, refrigerate and bring to room temperature before serving.
