Description
A moist and tender Blueberry Breakfast Cake bursting with fresh blueberries and a hint of lemon zest. Perfect for a weekend brunch or an easy breakfast treat, this cake combines the richness of butter and buttermilk with a delicate crumb topped by a subtle sugary crust.
Ingredients
Scale
Cake Batter
- 1/2 cup salted butter, softened
- 2 teaspoons fresh lemon zest
- 3/4 cup + 2 Tablespoons granulated sugar, divided
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups (284 g) all-purpose flour, divided
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups fresh blueberries
- 1/2 cup buttermilk
Instructions
- Preheat and Prepare Butter Mixture: Preheat your oven to 350°F (175°C). In a mixing bowl, cream the softened butter, lemon zest, and 3/4 cup plus 1 tablespoon of granulated sugar together until the mixture becomes creamy and fluffy. This process helps incorporate air into the batter for a light texture. Then, add the egg and vanilla extract, beating just until combined to avoid overmixing.
- Prepare Blueberries: Toss the fresh blueberries with 1/4 cup of the reserved flour from the measurement. This helps prevent the berries from sinking to the bottom during baking. Set the blueberries aside.
- Mix Dry Ingredients and Combine: In a separate bowl, whisk together the remaining flour, baking powder, and kosher salt. Gradually add this dry mixture to the wet butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Gently fold in the floured blueberries, being careful not to overmix to maintain a tender crumb.
- Prepare Baking Dish and Add Batter: Grease a 9×9-inch or 8×10-inch baking dish with non-stick spray to prevent sticking. Spread the thick batter evenly into the prepared pan, smoothing the surface gently. Sprinkle the remaining 1 tablespoon of granulated sugar evenly over the batter to create a sweet, slightly crunchy topping.
- Bake and Cool: Bake the cake in the preheated oven for about 35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked. Once done, remove from the oven and allow the cake to cool in the pan for 15 minutes before slicing. Serve warm or at room temperature and enjoy your delicious blueberry breakfast cake!
Notes
- To keep blueberries from sinking, always toss them with a bit of flour before folding into the batter.
- You can substitute fresh blueberries with frozen ones but do not thaw to prevent color bleeding.
- Use salted butter as specified to balance the sweetness and enhance flavor.
- Make sure the butter is softened to room temperature to cream properly.
- Ensure not to overmix after adding flour to keep the cake tender.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to a week.
