Description
This Blueberry Breakfast Cake is a moist, lightly sweet coffee-style cake packed with juicy ripe blueberries and a hint of lemon zest. Perfect for breakfast, brunch, or an anytime treat.
Ingredients
- ½ cup unsalted butter, room temperature (113g or 4oz)
- Zest from 1 lemon (avoid white pith)
- ¾ cup granulated sugar (170g)
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour, plus 2 tablespoons (252g + 15g)
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 2 cups fresh ripe blueberries (12oz), rinsed and dried
- ½ cup buttermilk (4oz)
- 1 teaspoon turbinado sugar (for sprinkling)
Instructions
- Preheat oven to 325°F. Lightly grease and flour an 8-inch springform pan and set aside.
- Set aside ⅓ cup of blueberries for topping. Toss remaining blueberries with 2 tablespoons flour in a bowl and set aside.
- In a separate bowl, whisk together 2 cups flour, baking powder, and salt.
- In the bowl of a stand mixer, cream the butter, lemon zest, and sugar until light and fluffy (3–5 minutes), scraping down the sides as needed.
- Beat in the egg and vanilla until just combined.
- Add ⅓ of the flour mixture to the butter mixture and mix on low. Add ⅓ of the buttermilk and blend. Repeat with the remaining flour and buttermilk in two more additions, mixing until just combined. Batter will be thick.
- Remove bowl from mixer and gently fold in the floured blueberries using a rubber spatula, taking care not to burst them.
- Scoop the batter into the prepared pan and spread evenly. Top with reserved blueberries and sprinkle with turbinado sugar.
- Bake for 50–60 minutes, or until lightly golden and a toothpick inserted in the center comes out almost clean.
- Let the cake rest for 30 minutes before removing the springform pan sides. Serve warm or at room temperature. Refrigerate leftovers for best storage.
Notes
- This recipe can be baked in an 8×8 or 9×9-inch square pan; adjust baking time as needed.
- If using a light-colored pan, increase oven temperature to 350°F.
- The cake may crumble more when served warm but is still delicious.
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 24g
- Sodium: 278mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 53mg
