I love all food with blueberries. If it has blueberry in the title then I know I am just going to love it. That is absolutely the case when it came to this breakfast cake. I was told the other day that it tastes a lot like a really good blueberry muffin.
Blueberry Breakfast Cake
A blueberry muffin in a cake form
- 1/2 cup unsalted butter, room temperature
- All the zest from a large lemon
- 1 cup white sugar
- 1 large egg, room temperature
- 1 tsp vanilla
- 2 cups flour (remove 1/4 cup for blueberries)
- 2 tsp baking powder
- 1 tsp salt
- 2 cups fresh blueberries
- 1/2 cup buttermilk
- 1 tbsp white sugar for sprinkling
Preheat the oven to 350 degrees. Spray an 8x8 baking pan with cooking spray. If you have parchment paper, line the pan after you spray it. Otherwise, spraying the pan only is just fine. Set aside.
In a large bowl, cream the butter, lemon zest and the cup of sugar until light and fluffy. Takes me about 3-5 minutes to achieve this,
Add in the egg and vanilla and mix well to combine.
In a separate bowl or baggie, add the blueberries and the 1/4 cup of flour. Coat the blueberries completely.
In another large bowl, add the remaining flour, baking powder and salt. Mix to combine.
Add half of the flour mixture to the batter and mix well. Then add the buttermilk. Mix well again. Add the remaining half of the flour mixture and stir until completely mixed in.
Remove blueberries from the excess flour and fold into the batter.
Spread evenly in the prepared pan and sprinkle the 1 tbsp of sugar over the top.
Place in preheated oven and cook for 35-40 minutes or until inserted toothpick comes out clean.