Blueberry Lemon Breakfast Cake
A delightful Blueberry Lemon Breakfast Cake that combines the sweetness of blueberries with the zest of lemon, perfect for a comforting and cheerful morning treat.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 2 teaspoons lemon zest
- 1 cup blueberries (fresh or frozen)
- As needed powdered sugar (for dusting, optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition, followed by the vanilla extract and lemon zest.
- Gradually incorporate the dry ingredients into the wet mixture, alternating with buttermilk.
- Gently fold in the blueberries, being careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- If desired, dust the top with powdered sugar before serving.
Notes
Always use fresh blueberries for best flavor. Tossing blueberries in flour can help prevent sinking. Store the cake wrapped tightly in plastic wrap for up to one week in the fridge or freeze for up to three months.