Blueberry Breakfast Cake Recipe

Brighten your morning with this delicious Blueberry Breakfast Cake, featuring a moist and tender crumb loaded with juicy blueberries and a touch of lemon zest. Perfect for breakfast or brunch, this cake pairs wonderfully with a hot cup of coffee or tea. Easy to make and even easier to enjoy, it’s a delightful way to start your day with a burst of flavor.

Ingredients

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• Zest of 1 lemon
• 2 cups fresh blueberries
• 2 tablespoons all-purpose flour (for coating blueberries)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan and set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
6. Gently fold in the lemon zest.
7. In a small bowl, toss the blueberries with 2 tablespoons of flour to coat them. Carefully fold the blueberries into the batter.
8. Spread the batter evenly into the prepared baking pan.
9. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

Serving Suggestions

• Dust with powdered sugar before serving for an extra touch of sweetness.
• Pair it with a dollop of whipped cream or a scoop of vanilla yogurt.
• Enjoy with a cup of your favorite coffee or tea.