Description
This Blueberry Breakfast Cake is a moist and tender cake bursting with fresh blueberries and a hint of lemon zest. Perfect for breakfast or brunch, it’s sweetened just right and topped with a crunchy sugar sprinkle for added texture. Baked in a simple square pan, it’s easy to make and serves the whole family with its fluffy, buttery crumb and fruity flavor.
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
Fruit
- 2 cups fresh blueberries
Instructions
- Preheat and Cream Butter Mixture: Preheat your oven to 350°F (177°C). In a large bowl, cream together the softened butter, fresh lemon zest, and 3/4 cup plus 1 tablespoon of granulated sugar. Beat this mixture until it becomes creamy and fluffy, which adds lightness to the cake.
- Add Egg and Vanilla: To the creamed mixture, add the large egg and vanilla extract. Beat just until the ingredients are combined to avoid overmixing, which can make the cake dense.
- Prepare Blueberries: Toss the fresh blueberries with 1/4 cup of the all-purpose flour. This step prevents the blueberries from sinking to the bottom of the cake during baking. Set them aside for now.
- Mix Dry Ingredients: In a separate bowl, whisk together the remaining flour, baking powder, and kosher salt to ensure an even distribution of the leavening and seasoning agents.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the butter and egg mixture, alternating with the buttermilk. This means adding a portion of flour mix, then some buttermilk, and repeating until fully combined. Gently fold in the floured blueberries, incorporating them carefully to preserve their shape.
- Prepare Baking Dish and Add Batter: Grease a 9×9-inch or 8×10-inch baking dish with non-stick spray. Spread the thick batter evenly into the prepared pan. Sprinkle the remaining tablespoon of granulated sugar evenly over the top for a sweet, slightly crunchy finish.
- Bake the Cake: Place the pan in the preheated oven and bake for 35 minutes, or until a toothpick inserted into the center comes out clean. This ensures the cake is fully cooked but still moist.
- Cool and Serve: 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
- Using fresh blueberries yields the best texture and flavor, but frozen blueberries can be substituted if fresh are unavailable; just do not thaw them before adding to batter.
- Make sure the butter is softened but not melted to achieve a fluffy creaming result.
- Tossing blueberries with flour helps prevent bleeding color and sinking into the cake bottom.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1/2 cup of milk and letting it sit for 5 minutes.
- For extra flavor, a sprinkle of coarse sugar on top can add a nice crunchy crust.
