Blueberry Brunch Cake Recipe

Name: Blueberry Brunch Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 1 tablespoon all-purpose flour; 3/4 cup granulated sugar; 6 tablespoons butter, softened; 1 large egg; 1 large egg white; 1 2/3 cups all-purpose flour; 3/4 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup low-fat buttermilk; 1/4 cup orange juice; 1 teaspoon grated lemon or orange rind; 1 teaspoon vanilla extract; 1 1/2 cups fresh blueberries; 2 tablespoons turbinado sugar; 1/8 teaspoon ground nutmeg; 1/2 cup low-fat sour cream; 1 teaspoon vanilla extract; 1 (8-ounce) carton vanilla low-fat yogurt; 3/4 cup fresh blueberries

Servings: persons

Cooking spray
1 tablespoon all-purpose flour
3/4 cup granulated sugar
6 tablespoons butter, softened
1 large egg
1 large egg white
1 2/3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup low-fat buttermilk
1/4 cup orange juice
1 teaspoon grated lemon or orange rind
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries
2 tablespoons turbinado sugar
1/8 teaspoon ground nutmeg
1/2 cup low-fat sour cream
1 teaspoon vanilla extract
1 (8-ounce) carton vanilla low-fat yogurt
3/4 cup fresh blueberries

1
Preheat oven to 350u00b0.
2
Coat bottom of a 10-inch springform pan with cooking spray; line with parchment or wax paper. Coat bottom and sides with cooking spray; dust with 1 tablespoon flour.
3
Combine granulated sugar and butter; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg and egg white; beat well.
4
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a small bowl; stir well with a whisk. Combine the buttermilk, orange juice, lemon rind, and 1 teaspoon vanilla in a small bowl. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with the flour mixture. Fold in 1 1/2 cups blueberries. Spoon batter into prepared pan. Combine turbinado sugar and nutmeg in a small bowl; sprinkle over batter.
5
Bake at 350u00b0 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on wire rack. Remove sides of pan.
6
Combine sour cream, 1 teaspoon vanilla, and yogurt. Serve cake warm or at room temperature with sour cream mixture and blueberries.

988

kcal

Calories

Fat

106

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 21 ingredients. The key ingredients include: Cooking spray, 1 tablespoon all-purpose flour, 3/4 cup granulated sugar, 6 tablespoons butter, softened, and more.

Yes, Blueberry Brunch 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 Brunch Cake

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