Description
This Blueberry Breakfast Cake is a moist and flavorful baked treat perfect for starting your day with a burst of fresh blueberries and a hint of lemon zest. Its tender crumb and lightly sweetened topping make it an ideal morning companion or a delightful brunch addition.
Ingredients
Scale
For the Batter
- 1/2 cup salted butter, softened
- 2 teaspoons fresh lemon zest
- 3/4 cup + 2 Tablespoons granulated sugar, divided
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups (284 g) all-purpose flour, divided
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups fresh blueberries
- 1/2 cup buttermilk
Instructions
- Preheat and Cream: Preheat your oven to 350°F (175°C). In a mixing bowl, cream the softened butter, lemon zest, and 3/4 cup plus 1 tablespoon of granulated sugar together until the mixture is light, creamy, and fluffy. This process incorporates air for a tender cake base. Add the egg and vanilla extract, then beat until just combined, ensuring the batter is smooth but not overmixed.
- Prepare Blueberries: Toss the fresh blueberries with 1/4 cup of the flour. This coating helps prevent the berries from sinking to the bottom of the cake during baking, ensuring even distribution.
- Mix Dry Ingredients and Combine: In a separate bowl, whisk together the remaining 1 3/4 cups of flour, baking powder, and kosher salt. Gradually add this dry ingredient mixture to the wet mixture, alternating with the buttermilk. Fold everything gently to combine, being careful not to overmix, and then fold in the floured blueberries evenly into the batter.
- 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 in the baking dish. Sprinkle the remaining tablespoon of granulated sugar evenly over the top to add a subtle crunchy sweetness to the crust.
- Bake and Cool: Bake the cake for about 35 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is cooked through. Remove from the oven and let it cool in the pan for 15 minutes before slicing. Serve warm or at room temperature and enjoy your delicious blueberry breakfast cake!
Notes
- Ensure blueberries are fresh and dry before tossing in flour for best results.
- You can substitute buttermilk with regular milk plus 1 teaspoon of lemon juice or vinegar if needed.
- For an extra touch, sprinkle some coarse sugar on top before baking for added crunch.
- This cake is best consumed within 2 days but can be refrigerated for up to 4 days.
- Room temperature butter leads to better creaming and texture.
