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Blueberry Breakfast Cake



½ cup unsalted butter, room temperature

2 tsp. lemon zest or more — zest from 1 large lemon

3/4 cup

1 egg, room temperature

1 tsp. vanilla

2 cups flour (set aside 1/4 cup of this to toss with the blueberries)

2 tsp. baking powder

1 tsp. kosher salt

2 cups fresh blueberries

½ cup buttermilk

3/4 cup


Preheat the oven to 350ºF.

Cream butter with lemon zest and 3/4 cup of sugar until light and fluffy.

Add the egg and vanilla and beat until combined.

Mix the blueberries with ¼ cup of flour

Next then whisk together the remaining flour, baking powder, and salt.

Add the flour mixture to the batter a little at a time, alternating with the buttermilk.

Fold in the blueberries.

Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray.

Spread batter into pan.

Sprinkle batter with the remaining tablespoon of sugar.

Bake for 35 to 45 minutes.

(Note: Baking for as long as 10 minutes more might be necessary.)

Let cool for at least 15 minutes before serving.

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