Description
A delightful blueberry breakfast cake that’s buttery, lemon-zesty, and loaded with juicy blueberries. Perfect for brunches or a special morning treat.
Ingredients
Scale
- ½ cup unsalted butter (at room temperature, 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 ¼ cup aside for coating blueberries)
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups fresh blueberries
- ½ cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Cream together the butter and sugar until light and fluffy (about 3-4 minutes).
- Add the egg, vanilla extract, and lemon zest, mixing until well combined.
- In a separate bowl, combine flour, baking powder, and kosher salt.
- Gradually add the dry mixture to the wet ingredients, alternating with buttermilk. Mix until just combined.
- Toss the blueberries in reserved flour and fold them gently into the batter.
- Pour batter into the prepared cake pan, sprinkle the reserved tablespoon of sugar on top.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 17g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: blueberry, breakfast, cake, brunch, dessert