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Melt-in-Your-Mouth Blueberry Breakfast Cake

This delicious breakfast cake with juicy blueberries is quick and easy to make, perfect for busy mornings or family gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • ½ cup unsalted butter at room temperature
  • 1 large lemon zest
  • 1 cup sugar (reserve 1 tablespoon for topping)
  • 1 large egg at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour (keep 1/4 cup aside for coating the blueberries)
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt (or 1.25 teaspoons if desired)
  • 2 cups fresh blueberries Toss in reserved flour to keep them suspended
  • ½ cup buttermilk

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a baking pan.
  2. In a mixing bowl, cream together butter, sugar, and lemon zest.
  3. Add in the egg and vanilla extract, mixing until smooth.
  4. In another bowl, whisk the flour, baking powder, and salt. Gradually mix it into the wet ingredients alternating with the buttermilk until just combined.
  5. Toss the blueberries in the reserved flour and gently fold them into the batter.
  6. Pour the batter into the prepared pan, sprinkle with the reserved sugar, and bake for 40-45 minutes or until a toothpick comes out clean.

Notes

Store the cake in an airtight container for up to 5 days in the fridge. For longer storage, freeze slices wrapped in plastic wrap for up to 3 months.