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.
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
Instructions
- Preheat oven to 350 degrees F. Spray a 9×9 inch pan with non stick cooking spray.
- 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.
- Add your egg and vanilla to the mixture, and continue to mix until all the ingredients are well combined.
- 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.
- Mix in the buttermilk with whisk.
- In a separate bowl, toss the fresh blueberries with the 1/4 cup flour, until they are all lightly coated.
- Fold the blueberries into the batter, until fully combined.
- Spread the cake batter into your prepared 9×9 inch pan, evenly.
- Place in oven and cook for 35-40 minutes.
- Remove from oven and let it cool for about 10 minutes.
- 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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