Description
A moist and tender Blueberry Breakfast Cake bursting with fresh blueberries and a hint of lemon zest. This easy-to-make cake is perfect for a delightful morning treat or brunch, featuring a soft crumb with a crunchy sugar topping for added texture and sweetness.
Ingredients
Scale
Wet Ingredients
- 1/2 cup salted butter (softened)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Dry Ingredients
- 2 cups (284 g) all-purpose flour (divided)
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3/4 cup + 2 Tablespoons granulated sugar (divided)
- 2 teaspoons fresh lemon zest
- 2 cups fresh blueberries
Instructions
- Preheat and cream butter mixture: Preheat the oven to 350 degrees F. In a mixing bowl, cream together the softened butter, lemon zest, and 3/4 cup plus 1 tablespoon of the granulated sugar until the mixture becomes creamy and fluffy. This adds brightness and sweetness to the cake.
- Incorporate egg and vanilla: Add the egg and vanilla extract to the creamed butter mixture and beat just until combined, taking care not to overmix to preserve the cake’s light texture.
- Prepare blueberries: Toss the fresh blueberries with 1/4 cup of the flour to coat them evenly. This prevents the blueberries from sinking to the bottom of the batter during baking.
- Combine dry ingredients: In a separate bowl, whisk together the remaining flour, baking powder, and kosher salt to evenly distribute the leavening agents and seasoning.
- Mix batter: Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the flour mixture. Gently fold in the floured blueberries, taking care not to break them to maintain bursts of blueberry flavor in the cake.
- Prepare pan and assemble: Grease a 9×9-inch or 8×10-inch baking dish with non-stick spray. Spread the thick batter evenly into the prepared pan and smooth the surface. Sprinkle the remaining 1 tablespoon of granulated sugar evenly over the top to create a slight crunchy topping once baked.
- Bake and cool: Bake in the preheated oven for approximately 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cake to cool in the pan for 15 minutes before slicing and serving.
Notes
- You can substitute fresh blueberries with frozen ones; just do not thaw before adding to avoid excess moisture.
- Ensure butter is softened for better creaming and a lighter cake texture.
- For a dairy-free version, substitute buttermilk with a plant-based milk mixed with 1 teaspoon vinegar or lemon juice.
- This cake is best served fresh but can be stored in an airtight container at room temperature for up to 2 days.
- Adding a dusting of powdered sugar or a drizzle of lemon glaze enhances the presentation and flavor.
