Description
Enjoy a delightful Blueberry Breakfast Cake, rich with fresh blueberries—perfect for a sweet breakfast or brunch treat.
Ingredients
Scale
- 2 cups fresh blueberries: The star of the dish, these sweet and slightly tart berries provide flavor and a burst of color.
- 2 cups all-purpose flour: This forms the base of the cake, providing structure and a soft texture.
- 1 cup sugar + 1 tbsp: Sugar sweetens the cake while also helping to create a tender crumb.
- 1 large egg: Acts as a binding agent, helping to hold the ingredients together.
- 1/2 cup buttermilk: Adds moisture and a slight tang that enhances the flavor.
- 1/2 cup unsalted butter, softened: Provides richness and contributes to the cake’s tender texture.
- 2 tbsp lemon zest: Infuses the cake with a bright, refreshing flavor that complements the blueberries.
- 2 tsp baking powder: Acts as a leavening agent, helping the cake to rise.
- 1 1/2 tsp vanilla extract: Adds a lovely aromatic flavor enhancing the overall taste of the cake.
- 1 tsp salt: Balances sweetness and enhances the flavors in the cake.
- 1/2 tsp cinnamon (optional): Offers a warm spice note that pairs well with blueberries, but can be omitted if desired.
Instructions
- Preheat the oven. First, preheat your oven to 350ºF (175ºC) and grease a 9×9-inch baking dish to prevent the cake from sticking.
- Toss blueberries. In a bowl, toss 2 cups fresh blueberries in 1/4 cup all-purpose flour. This helps prevent them from sinking to the bottom of the cake while baking. Set aside.
- Cream the butter and sugar. In a large mixing bowl, cream together 1/2 cup unsalted butter (softened), 1 cup sugar, and 2 tbsp lemon zest. Beat for 3-5 minutes until the mixture is fluffy and light.
- Add the egg and vanilla. Beat in 1 large egg and 1 1/2 tsp vanilla extract until thoroughly incorporated.
- Combine dry ingredients. In a separate bowl, whisk together the remaining 1 3/4 cups all-purpose flour, 2 tsp baking powder, 1 tsp salt, and 1/2 tsp cinnamon (if using).
- Mix dry and wet ingredients. Gradually add the dry mixture to the creamed mixture, alternating with 1/2 cup buttermilk, beginning and ending with the flour mixture. This method ensures a smooth, well-combined batter.
- Fold in blueberries. Gently fold the floured blueberries into the batter using a spatula.
- Transfer to dish. Pour the batter into the prepared baking dish; smooth the top with a spatula. Sprinkle the top with 1 tbsp sugar for a crunchy topping.
- Bake. Bake the cake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool. Allow the cake to cool on a wire rack for at least 15 minutes before slicing.