Blueberry Breakfast Cake Recipe

Name: Blueberry Breakfast Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup unsalted butter, room temperature; 2 tsp. lemon zest or more - zest from 1 large lemon; 7/8 cup* + 1 tablespoon sugar**; 1 egg, room temperature; 1 tsp. vanilla; 2 cups flour (set aside 1/4 cup of this to toss with the blueberries); 2 tsp. baking powder; 1 tsp. kosher salt; 2 cups fresh blueberries; 1/2 cup buttermilk***; ** This 1 tablespoon is for sprinkling on top; *** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes

Servings: persons

1/2 cup unsalted butter, room temperature
2 tsp. lemon zest or more - zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
1/2 cup buttermilk***
** This 1 tablespoon is for sprinkling on top
*** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes

1
1. Preheat the oven to 350u00b0F. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
2
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with 1/4 cup of flour, then whisk together the remaining flour, baking powder and salt.
3
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4
4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

795

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup unsalted butter, room temperature, 2 tsp. lemon zest or more - zest from 1 large lemon, 7/8 cup* + 1 tablespoon sugar**, 1 egg, room temperature, and more.

Yes, Blueberry Breakfast Cake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Breakfast Cake

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