Description
This Blueberry Breakfast Cake is a moist, tender, and flavorful treat perfect for morning or brunch. Bursting with fresh blueberries and brightened with lemon zest, it combines a soft crumb with a lightly sweetened topping for an irresistible start to your day.
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)
Additional Ingredients
- 2 teaspoons fresh lemon zest
- 2 cups fresh blueberries
Instructions
- Preheat and Cream: Preheat the oven to 350 degrees Fahrenheit. In a large bowl, combine the softened butter, fresh lemon zest, and 3/4 cup plus 1 tablespoon of granulated sugar. Beat the mixture until it becomes creamy and fluffy, then add the egg and vanilla extract, beating just until combined.
- Prepare Blueberries: Toss the fresh blueberries with 1/4 cup of the all-purpose flour to coat them evenly. This prevents the berries from sinking during baking. Set aside.
- Mix Dry Ingredients: In a separate bowl, whisk together the remaining all-purpose flour, baking powder, and kosher salt. Gradually add this flour mixture to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix gently until just combined.
- Fold in Blueberries: Carefully fold the flour-coated blueberries into the batter, ensuring they are evenly distributed without overmixing.
- Prepare Baking Dish and Assemble: Grease a 9×9-inch square or 8×10-inch baking dish with non-stick spray. Spread the thick batter evenly into the prepared dish. Sprinkle the remaining 1 tablespoon of granulated sugar on top to add a slight crunch and sweetness to the crust.
- Bake: Bake in the preheated oven for approximately 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Serve: Remove from oven and allow the cake to cool for 15 minutes before slicing. Serve warm or at room temperature and enjoy your delicious blueberry breakfast cake!
Notes
- You can substitute fresh blueberries with frozen, but do not thaw them before adding to prevent excess moisture.
- The lemon zest enhances the cake’s flavor, but you can omit it if lemon is not preferred.
- Ensure the butter is softened to room temperature for easier creaming and better texture.
- Use buttermilk or a buttermilk substitute (milk plus lemon juice or vinegar) to maintain the cake’s moistness and tender crumb.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- For a dairy-free option, substitute butter with nondairy margarine and buttermilk with plant-based milk mixed with lemon juice.
