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–+ servings

Blueberry Breakfast Cake

Ania
This is a delicious blueberry cake that is perfect for breakfast! It's got sweet blueberries and loads of vanilla and tangy lemon flavours exploding in every bite.
5 from 3 votes

Ingredients
 
 

  • 1/2 cup unsalted butter softened
  • 1 cup white sugar + 1 tbsp for sprinkling
  • zest of one lemon
  • 1 egg room temperature
  • 1 egg yolk room temperature
  • 1 tbsp vanilla
  • 1/2 cup yogurt or kefir or buttermilk, room temperature
  • 2 tbsp lemon juice
  • 2 cups all-purpose flour plus 1 tbsp for dusting
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 1/2 cups fresh blueberries

Instructions
 

  • Preheat the oven to 350℉/180℃. Place parchment paper on the bottom and 2 sides of the pan. Grease the two sides without parchment paper and then set aside.
  • In a medium sized bowl, add in the dry ingredients. Stir to combine and set aside.
    2 cups all-purpose flour, 2 tsp baking powder, 1 tsp salt
  • In a large bowl, add softened butter, white sugar, and lemon zest. Beat on medium speed for 2-3 minutes until it's light and fluffy. Make sure to scrap the sides of the bowl.
    1/2 cup unsalted butter, 1 cup white sugar, zest of one lemon
  • Add in the egg, egg yolk, vanilla, yogurt, and lemon juice. Continue mixing on medium speed until smooth.
    1 egg, 1 egg yolk, 1 tbsp vanilla, 1/2 cup yogurt, 2 tbsp lemon juice
  • Mix in the dry ingredients and using a spatula, gently fold until a batter forms. Do not overmix!
  • Gently toss the blueberries in 1-2 tbsps of flour before adding them into the mixing bowl. This will help absorb any liquid they may have from washing. Then add into the bowl and mix in a few times.
    1 1/2 cups fresh blueberries
  • Spread the batter into the prepared pan evenly and sprinkle extra white sugar on top.
  • Bake for 35-45 minutes, depending on your oven. It took me 45 minutes. A toothpick inserted in the middle will come out clean. Allow it to cool, slice, and enjoy!