Description
This Blueberry Breakfast Cake is a moist and tender cake bursting with fresh blueberries and a hint of lemon zest, perfect for a delightful morning treat. Featuring a simple batter enriched with buttermilk and topped with a light sprinkle of sugar for a subtle crunch, this recipe yields a flavorful yet easy-to-make breakfast cake that serves nine.
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
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3/4 cup + 2 Tablespoons granulated sugar (divided)
- 2 teaspoons fresh lemon zest
Fruits
- 2 cups fresh blueberries
Instructions
- Preheat the Oven and Cream Butter: Preheat your oven to 350°F (175°C). In a large bowl, cream the softened butter with the lemon zest and 3/4 cup plus 1 tablespoon of granulated sugar until the mixture is creamy and fluffy. This step helps incorporate air to give the cake a light texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract just until combined, avoiding overmixing to keep the batter tender.
- Prepare Blueberries: Toss the fresh blueberries with 1/4 cup of the reserved flour to coat them. This prevents the berries from sinking to the bottom of the cake during baking. Set aside.
- Mix Dry Ingredients: In a separate bowl, whisk together the remaining flour, baking powder, and kosher salt to evenly distribute the leavening agent and seasoning.
- Combine Dry and Wet Mixtures: Gradually add the dry flour mixture to the wet butter mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix gently to avoid overworking the batter.
- Fold in Blueberries: Carefully fold the floured blueberries into the batter to evenly distribute them without breaking them up.
- Prepare Baking Dish and Spread Batter: Grease a 9×9-inch or 8×10-inch baking dish with non-stick spray. Pour and spread the thick batter evenly in the dish.
- Top with Sugar: Sprinkle the remaining 1 tablespoon of granulated sugar evenly over the surface of the batter. This will create a sweet, slightly crunchy topping.
- Bake: Place the dish in the preheated oven and bake for approximately 35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is cooked through.
- Cool and Serve: Let the cake cool in the baking dish for about 15 minutes to set before slicing into 9 servings. Serve warm or at room temperature and enjoy your blueberry breakfast cake!
Notes
- Coating blueberries with flour prevents them from sinking during baking.
- Do not overmix the batter to maintain a tender crumb.
- Buttermilk adds moisture and a slight tang to balance sweetness.
- Use fresh blueberries for best flavor; frozen blueberries may cause extra moisture.
- This cake is best enjoyed within two days for optimal freshness.
