Description
This delightful Blueberry Breakfast Cake is the perfect balance of sweet and tangy, combining fresh blueberries with a light lemon zest-infused batter. Easy to prepare and baked to golden perfection, this cake makes a wonderful morning treat or brunch centerpiece that’s moist, fluffy, and packed with fresh flavor.
Ingredients
Scale
For the Cake 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 Butter Mixture: Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together 1/2 cup softened salted butter, fresh lemon zest, and 3/4 cup plus 1 tablespoon of granulated sugar until the mixture becomes creamy and fluffy. This step is essential to incorporate air, giving the cake a light texture. Set aside the remaining 1 tablespoon sugar for topping.
- Prepare Blueberries: Toss the fresh blueberries with 1/4 cup of the all-purpose flour. This helps to coat the blueberries and prevent them from sinking to the bottom of the cake during baking. Set the coated berries aside.
- Combine Dry Ingredients: In a separate bowl, whisk together the remaining 1 3/4 cups all-purpose flour, baking powder, and kosher salt until well mixed. This ensures even distribution of the leavening and seasoning agents.
- Mix Wet and Dry Ingredients: Slowly add the dry flour mixture to the creamed butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Stir gently until just combined to avoid overmixing, which could toughen the cake. Then carefully fold in the floured blueberries, distributing them evenly throughout the batter.
- Prepare Baking Dish and Bake: Grease a 9×9-inch square or 8×10-inch baking dish with non-stick spray. Spread the thick batter evenly into the prepared pan. Sprinkle the reserved 1 tablespoon of granulated sugar evenly over the top to add a slight crunchy sweetness to the crust. Bake the cake for approximately 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Once baked, remove the cake from the oven and allow it to cool for about 15 minutes in the pan. This resting time lets the cake set, making it easier to slice. Serve warm or at room temperature, perfect for a breakfast treat or brunch accompaniment. Enjoy!
Notes
- Make sure to toss blueberries in flour to prevent sinking.
- Do not overmix the batter to maintain a tender crumb.
- The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- For extra flavor, serve with a dollop of whipped cream or a drizzle of honey.
- Use fresh buttermilk or a buttermilk substitute (milk with vinegar) if necessary.
