Blueberry Breakfast Cake
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.
Ingredients
- 1/2 cup butter softened
- 1 cup white sugar
- 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℃. For easy removal of the cake, place parchment paper on the bottom and 2 sides of the pan. Gently grease the two sides without parchment paper and then set aside.
- In a medium sized bowl, add in flour, baking powder, and salt. 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 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. This will give you a sweet crunchy top.
- Bake for 35-45 minutes, depending on your oven. It took me 45 minutes. Allow it to cool, slice, and enjoy!
- This cake is best eaten day of or next day. Store it in the fridge for up to 5 days in an airtight container.