Description
A moist and flavorful Blueberry Breakfast Cake made with fresh or frozen blueberries, lemon zest, and a hint of vanilla. Perfect for breakfast or a snack, this easy-to-make cake features a tender crumb, a golden top sprinkled with coarse sugar, and can be served warm or at room temperature.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (divided)
- 2 teaspoons baking powder
- ½ teaspoon salt
- Coarse sugar for topping (optional)
Wet Ingredients
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup milk
Fruit
- 2 cups fresh or frozen blueberries
- 1 tablespoon lemon zest (optional)
Other
- Nonstick spray or butter for greasing the pan
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch or 9×9-inch baking pan with nonstick spray or butter to prevent sticking.
- Cream butter and sugar: In a large mixing bowl, cream together the granulated sugar and softened butter until the mixture is light and fluffy, which usually takes about 3-4 minutes with an electric mixer.
- Add egg and vanilla: Beat in the large egg and vanilla extract until the batter is smooth and well combined, ensuring an even flavor base.
- Mix dry ingredients: In a separate bowl, whisk together 1¾ cups of the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents.
- Combine dry and wet ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the milk—start and end with the dry ingredients. This helps maintain a tender batter consistency.
- Prepare blueberries: Toss the blueberries with the remaining ¼ cup of flour in a small bowl to prevent them from sinking to the bottom during baking.
- Fold in blueberries and lemon zest: Gently fold the floured blueberries and optional lemon zest into the batter to combine without crushing the berries.
- Transfer batter and add topping: Spread the batter evenly into the prepared baking pan. Sprinkle the top with coarse sugar if desired for extra crunch and sweetness.
- Bake the cake: Bake in the preheated oven for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the cake to cool in the pan for at least 15 minutes before slicing. Serve warm or at room temperature for the best flavor and texture.
Notes
- Frozen blueberries can be used directly from the freezer—no need to thaw.
- For added sweetness, drizzle with glaze or dust with powdered sugar before serving.
- This cake also doubles as a coffee cake or makes a delightful snack.