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Blueberry Breakfast Cake
Alyssa

Blueberry Breakfast Cake

Enjoy a delightful Blueberry Breakfast Cake, rich with fresh blueberries—perfect for a sweet breakfast or brunch treat.
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Ingredients Method

Ingredients
  

  • 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.

Method
 

  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. 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. 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. Add the egg and vanilla. Beat in 1 large egg and 1 1/2 tsp vanilla extract until thoroughly incorporated.
  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. 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. Fold in blueberries. Gently fold the floured blueberries into the batter using a spatula.
  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. Bake. Bake the cake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool. Allow the cake to cool on a wire rack for at least 15 minutes before slicing.