Description
This delightful blueberry breakfast cake is soft, fluffy, and bursting with juicy blueberries, making it a perfect treat for breakfast, snacks, or dessert.
Ingredients
- ½ cup unsalted butter at room temperature (4 oz | 113 g)
- Zest from a large lemon
- 1 cup sugar (reserve 1 tablespoon for topping)
- 1 egg at room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (256 g, keep 1/4 cup aside for coating the blueberries)
- 2 teaspoons baking powder
- 1 teaspoon kosher salt (use 1.25 teaspoons if desired)
- 2 cups fresh blueberries
- ½ cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- Cream together the butter and sugar until smooth and fluffy—about 2-3 minutes. Add lemon zest.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, mix flour, baking powder, and salt. Gradually add this dry mixture into the wet ingredients, alternating with buttermilk. Start and end with the flour mixture, mixing until just combined.
- Toss blueberries with the reserved flour to coat; gently fold into the batter.
- Pour the batter into the prepared pan and smooth the top. Sprinkle the reserved tablespoon of sugar over it.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For best results, use fresh blueberries and allow all ingredients to reach room temperature.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American