Melt-in-Your-Mouth Blueberry Breakfast Cake
Indulge in the delightful flavors of our Melt-in-Your-Mouth Blueberry Breakfast Cake. This easy-to-make treat features fresh blueberries enveloped in a tender, moist crumb, enhanced by a hint of zesty lemon. Perfect for brunch gatherings or cozy weekends, this cake pairs beautifully with coffee or can be enjoyed as a sweet dessert. Its melt-in-your-mouth texture will leave everyone wanting more, making it an excellent choice for family celebrations or simply as a comforting morning delight.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- ½ cup unsalted butter (room temperature)
- Zest from 1 large lemon
- 1 cup sugar (plus 1 tablespoon for topping)
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (plus ¼ cup for coating blueberries)
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups fresh blueberries
- ½ cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter.
- In a mixing bowl, cream together butter and sugar until light and fluffy. Add egg, vanilla, and lemon zest; mix until combined.
- In another bowl, whisk flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk until just combined.
- Toss blueberries in reserved flour to coat and fold them into the batter gently.
- Pour the batter into the prepared pan and sprinkle with reserved sugar. Bake for about 35 minutes or until a toothpick comes out clean.
- Allow cooling for 10 minutes before transferring to a wire rack. Serve warm or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 296
- Sugar: 17g
- Sodium: 191mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 47mg