Description
This Blueberry Breakfast Cake is a moist and flavorful treat perfect for morning gatherings or a sweet start to your day. Bursting with fresh blueberries and a hint of lemon zest, this cake combines a tender crumb with a lightly sweetened topping, baked to golden perfection in just over an hour.
Ingredients
Scale
Main Ingredients
- 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 degrees Fahrenheit. In a mixing bowl, cream together the softened butter, fresh lemon zest, and 3/4 cup plus 1 tablespoon of the granulated sugar until the mixture is creamy and fluffy. This step helps incorporate air for a light texture. Then, add the egg and vanilla extract, beating until just combined to avoid overmixing.
- Prepare Blueberries: Toss the fresh blueberries with 1/4 cup of the all-purpose flour. This coats the berries to prevent them from sinking to the bottom of the cake during baking, ensuring even distribution throughout the batter.
- Combine Dry Ingredients and Alternate with Buttermilk: In a separate bowl, whisk together the remaining flour, baking powder, and kosher salt. Gradually add this flour mixture to the creamed butter mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix gently until just combined to keep the cake tender.
- Fold in Blueberries: Gently fold the floured blueberries into the batter, taking care not to break them up to maintain their burst of flavor and moisture inside the cake.
- Prepare Baking Dish and Bake: Grease a 9×9-inch or 8×10-inch baking dish with non-stick spray. Spread the thick batter evenly in the dish. Sprinkle the remaining tablespoon of sugar evenly over the top to create a slight sweet crust once baked. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for about 15 minutes before slicing. This cooling helps the cake set for cleaner slices. Serve warm or at room temperature and enjoy your delicious blueberry breakfast cake!
Notes
- Ensure butter is softened for easier creaming and better texture.
- Coating blueberries with flour prevents them from sinking in the batter.
- Don’t overmix the batter as it can lead to a dense cake.
- The sprinkle of sugar on top adds a subtle crunch and sweetness.
- This recipe can be made a day ahead and stored covered at room temperature.
