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 or brunch. It combines a rich buttery crumb with a subtle tang from buttermilk, topped with a sweet sugar sprinkle for a satisfying crunch.
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
- 2 teaspoons fresh lemon zest
Other
- 2 cups fresh blueberries
Instructions
- Preheat Oven and Prepare Butter Mixture: Preheat the oven to 350 degrees F. In a mixing bowl, cream together the softened butter, lemon zest, and 3/4 cup plus 1 tablespoon of the granulated sugar until the mixture is creamy and fluffy. This typically takes a few minutes using an electric mixer. Then add the egg and vanilla extract, beating until just combined.
- Toss Blueberries with Flour: While mixing the batter, gently toss the fresh blueberries with 1/4 cup of the all-purpose flour in a separate small bowl. This helps keep the berries from sinking to the bottom of the cake during baking. Set aside.
- Combine Dry Ingredients and Alternate Addition: In another bowl, whisk together the remaining flour, baking powder, and kosher salt. Gradually add this dry mixture to the wet ingredients, alternating with the buttermilk—start and end with the dry ingredients. Mix just until combined to avoid overworking the batter.
- Fold in Blueberries: Gently fold the floured blueberries into the batter, ensuring an even distribution without breaking the berries.
- Prepare Baking Dish and Add Batter: Grease a 9×9-inch square baking dish or an 8×10-inch baking dish with non-stick spray. Spread the thick batter evenly into the prepared pan to ensure even baking.
- Add Final Sugar Topping: Evenly sprinkle the remaining 1 tablespoon of granulated sugar over the top of the batter for a slight crunch and sweetness in the crust.
- Bake: Bake in the preheated 350 degrees F oven for about 35 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool and Serve: Allow the cake to cool for 15 minutes in the pan. Slice, serve warm or at room temperature, and enjoy this delightful blueberry breakfast cake.
Notes
- For best results, use fresh, ripe blueberries. If using frozen, do not thaw to prevent extra moisture.
- Ensure butter is softened but not melted for proper creaming.
- You can substitute buttermilk with regular milk plus 1 tablespoon of lemon juice or vinegar, let sit for 5 minutes.
- This cake is best eaten the day it’s made but can be stored covered at room temperature for 1-2 days.
- To make it gluten-free, substitute with a gluten-free flour blend suitable for baking.
