RecipeCastle

Blueberry Breakfast Cake

Blueberry Breakfast Cake

Ingredients

  • 2 cupsfresh blueberries: The star of the dish (these sweet and slightly tart berries provide flavor and a burst of color.)
  • 2 cupsall-purpose flour: This forms the base of the cake (providing structure and a soft texture.)
  • 1 cupsugar + 1 tbsp: Sugar sweetens the cake while also helping to create a tender crumb.
  • 1large egg: Acts as a binding agent (helping to hold the ingredients together.)
  • 1/2 cupbuttermilk: Adds moisture and a slight tang that enhances the flavor.
  • 1/2 cupunsalted butter (softened: Provides richness and contributes to the cake's tender texture.)
  • 2 tbsplemon zest: Infuses the cake with a bright (refreshing flavor that complements the blueberries.)
  • 2 tspbaking powder: Acts as a leavening agent (helping the cake to rise.)
  • 1 1/2 tspvanilla extract: Adds a lovely aromatic flavor enhancing the overall taste of the cake.
  • 1 tspsalt: Balances sweetness and enhances the flavors in the cake.
  • 1/2 tspcinnamon (optional: Offers a warm spice note that pairs well with blueberries, but can be omitted if desired.)

Instructions

  1. 1

    Preheat the oven. First, preheat your oven to 350ºF (175ºC) and grease a 9x9-inch baking dish to prevent the cake from sticking.

  2. 2

    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.

  3. 3

    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.

  4. 4

    Add the egg and vanilla. Beat in 1 large egg and 1 1/2 tsp vanilla extract until thoroughly incorporated.

  5. 5

    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).

  6. 6

    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.

  7. 7

    Fold in blueberries. Gently fold the floured blueberries into the batter using a spatula.

  8. 8

    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.

  9. 9

    Bake. Bake the cake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean.

  10. 10

    Cool. Allow the cake to cool on a wire rack for at least 15 minutes before slicing.