Blueberry-Lemon Breakfast Cake
A soft, moist, and zesty cake that blends the sweetness of blueberries with the tang of lemon.
Ingredients
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (120ml) milk or buttermilk
- 1 1/2 cups fresh or frozen blueberries (tossed in 1 tablespoon flour)
- Optional: Powdered sugar or lemon glaze for topping
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add the egg, vanilla, and lemon zest, mixing well to combine.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, alternating with milk.
- Fold in the blueberries gently, ensuring they are evenly distributed.
- Spread the batter evenly into the prepared pan.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool slightly before dusting with powdered sugar or drizzling with lemon glaze.
Notes
- You can use either fresh or frozen blueberries; no need to thaw frozen ones.
- For extra lemon flavor, add 1 tablespoon of fresh lemon juice to the batter.
- Substitute half the butter with Greek yogurt for a lighter texture.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Serve warm with a dollop of whipped cream or a scoop of vanilla yogurt.