Description
A delightful and moist Blueberry Breakfast Cake featuring fresh blueberries, lemon zest, and a tender crumb, perfect for a cozy morning treat or brunch with family and friends.
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)
- 3/4 cup + 2 Tablespoons granulated sugar (divided)
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
Other Ingredients
- 2 teaspoons fresh lemon zest
- 2 cups fresh blueberries
Instructions
- Preheat and prepare batter base: Preheat the oven to 350 degrees F. Cream the softened butter, fresh lemon zest, and 3/4 cup plus 1 tablespoon of the granulated sugar together until the mixture is creamy and fluffy, which builds a light texture for your cake.
- Add egg and vanilla: Beat in the large egg and vanilla extract until just combined to incorporate moisture and flavor while maintaining the creamy consistency.
- Coat blueberries: Toss the fresh blueberries in 1/4 cup of the all-purpose flour to prevent sinking during baking. Set aside the remaining flour for the batter.
- Combine dry ingredients: In a separate bowl, whisk together the remaining 1 3/4 cups of flour, baking powder, and kosher salt. This ensures even distribution of leavening agents and seasoning throughout the cake.
- Mix wet and dry ingredients: Slowly add the dry flour mixture alternately with the buttermilk into the wet mixture, starting and ending with the dry ingredients. This creates a balanced, tender crumb. Gently fold in the flour-coated blueberries carefully to avoid breaking them up.
- Prepare baking pan and add batter: Grease a 9×9-inch square or an 8×10-inch baking dish with non-stick spray. Spread the thick batter evenly into the prepared pan, smoothing the top with a spatula.
- Sprinkle sugar and bake: Evenly sprinkle the remaining 1 tablespoon of granulated sugar over the batter’s surface for a subtly crunchy top. Bake in the preheated oven for 35 minutes or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the cake cool in the pan for 15 minutes before slicing to allow the structure to set. Serve warm or at room temperature and enjoy this berry-packed breakfast treat!
Notes
- Use fresh blueberries for best flavor and texture; frozen can be substituted but may make the batter wetter.
- Make sure butter is softened to room temperature for easier creaming and fluffier cake texture.
- Coating blueberries in flour helps prevent them from sinking to the bottom of the cake during baking.
- This cake is best eaten within 2 days for optimal freshness but can be refrigerated and warmed before serving.
- Adjust sugar quantity slightly if you prefer a sweeter topping or batter.
