Description
A delightful breakfast cake featuring fresh blueberries and zesty lemon, perfect for mornings or family gatherings.
Ingredients
Scale
- ½ cup unsalted butter, at room temperature (4 oz | 113 g)
- Zest from a large lemon
- 1 cup sugar (reserve 1 tablespoon for topping)
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (256 g; keep 1/4 cup aside for coating the blueberries)
- 2 teaspoons baking powder
- 1 teaspoon kosher salt (use 1.25 teaspoons if desired)
- 2 cups fresh blueberries
- ½ cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Cream together the unsalted butter and sugar until light and fluffy.
- Add the lemon zest, egg, and vanilla extract, and mix until combined.
- Whisk together the flour, baking powder, and salt in another bowl.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Start and end with the flour mixture.
- Toss the blueberries with the reserved flour to coat them, then gently fold them into the batter.
- Pour the batter into the prepared cake pan, smooth the top, and sprinkle with the reserved tablespoon of sugar.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Allow the cake to cool before slicing and enjoying!
Notes
For added flavor, allow the ingredients to reach room temperature before mixing. Keep it airtight for up to 3 days at room temperature or up to a week in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
Keywords: blueberry, breakfast cake, easy recipe, brunch, dessert