Description
This Blueberry Breakfast Cake is a moist and fluffy treat bursting with fresh blueberries and a hint of lemon zest. Perfect for a weekend brunch or a sweet morning indulgence, this easy-to-make cake features a tender crumb with a subtly sweet, tangy flavor, topped with a sugary crust for a delightful finish.
Ingredients
Scale
Wet Ingredients
- 1/2 cup salted butter (softened)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Dry Ingredients
- 3/4 cup + 2 Tablespoons granulated sugar (divided)
- 2 cups (284 g) all-purpose flour (divided)
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
Additional Ingredients
- 2 teaspoons fresh lemon zest
- 2 cups fresh blueberries
Instructions
- Preheat and Cream Butter Mixture: Preheat your oven to 350°F (177°C). In a mixing bowl, cream together the softened butter, fresh lemon zest, and 3/4 cup plus 1 tablespoon of granulated sugar until the mixture is creamy and fluffy. This step ensures a light texture in the cake. Then, add the egg and vanilla extract, beating just until combined to avoid overmixing.
- Prepare Blueberries: In a separate small bowl, toss the fresh blueberries with 1/4 cup of the all-purpose flour. This coating helps prevent the berries from sinking to the bottom of the cake during baking. Set this mixture aside while you prepare the batter.
- Mix Dry Ingredients: Whisk together the remaining 1 3/4 cups of all-purpose flour, baking powder, and kosher salt in another bowl. This evenly distributes the leavening agent and salt throughout the batter.
- Combine Wet and Dry Ingredients: Slowly add the dry flour mixture to the wet butter mixture, alternating with the buttermilk. Start and finish with the dry ingredients. Gently fold in the floured blueberries to preserve their shape and avoid crushing them.
- Prepare Baking Dish and Add Batter: Grease a 9×9-inch square or 8×10-inch baking dish with non-stick spray. Spread the thick batter evenly in the pan. Sprinkle the remaining 1 tablespoon of granulated sugar evenly over the top to add a subtle crunch and sweetness to the crust.
- Bake and Cool: Bake the cake in the preheated oven for approximately 35 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cake cool in the pan for about 15 minutes before slicing. Serve warm or at room temperature and enjoy your delightful blueberry breakfast cake!
Notes
- Using fresh blueberries provides the best flavor and texture, but frozen can be used if tossed in flour and thawed first.
- Ensure the butter is softened, not melted, for proper creaming and texture.
- Make sure not to overbeat the batter after adding the egg and vanilla to keep the cake light.
- Sprinkling sugar on top before baking adds a nice crunchy crust.
- Use buttermilk for a tender crumb; if unavailable, you can substitute with milk plus a teaspoon of lemon juice or vinegar.
