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Lemon Blueberry Breakfast Cake
Tuba

Lemon Blueberry Breakfast Cake Recipe

This Lemon Blueberry Breakfast Cake is a burst of sunshine in every bite, combining the zesty tang of fresh lemon with the sweet juiciness of blueberries. Perfectly moist and tender, it’s a delightful treat that’s ready in just 45 minutes, making it ideal for busy mornings or lazy weekend brunches.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 9
Course: Breakfast
Cuisine: American
Calories: 321
Ingredients Method Nutrition

Ingredients
  

  • ½ cup butter
  • 1 lemon, zested and juiced
  • 1 cup sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 2 cups flour, divided
  • 2 teaspoons baking powder
  • ½ teaspoons salt
  • ⅔ cup buttermilk
  • 2 cups blueberries, fresh

Method
 

  1. Preheat oven to 350 degrees F. Spray a 9×9 inch pan with non stick cooking spray.
  2. With a hand mixer or whisk, combine the butter, lemon zest as well as the juice from the lemon, and sugar until well combined and creamy.
  3. Add your egg and vanilla to the mixture, and continue to mix until all the ingredients are well combined.
  4. Whisk in your flour (reserving 1/4 cup of it for the blueberries), baking powder, and salt, until the wet is fully combined with the dry ingredients.
  5. Mix in the buttermilk with whisk.
  6. In a separate bowl, toss the fresh blueberries with the 1/4 cup flour, until they are all lightly coated.
  7. Fold the blueberries into the batter, until fully combined.
  8. Spread the cake batter into your prepared 9×9 inch pan, evenly.
  9. Place in oven and cook for 35-40 minutes.
  10. Remove from oven and let it cool for about 10 minutes.
  11. Cut and serve.

Nutrition

Calories: 321kcalCarbohydrates: 51gProtein: 5gFat: 12gSaturated Fat: 7gCholesterol: 47mgSodium: 599mgPotassium: 102mgFiber: 2gSugar: 27gVitamin A: 389IUVitamin C: 10mgCalcium: 88mgIron: 2mg
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