Lemon Blueberry Breakfast Cake Recipe
This Lemon Blueberry Breakfast Cake, may just make me a morning person. It is so easy to make and has the perfect hint of lemon.
Serving9 Servings
Ingredients
- ½ cup butter
- 1 lemon, zested and juiced
- 1 cup sugar
- 1 egg
- 2 teaspoon vanilla
- 2 cups flour, divided
- 2 teaspoon baking powder
- ½ teaspoon salt
- ⅔ cup buttermilk
- 2 cups blueberries, fresh
Equipment
Instructions
- Preheat oven to 350℉. Spray a 9x9 inch pan with non stick cooking spray.
- With a hand mixer or whisk, combine the butter, lemon zest as well as the juice from the lemon, and sugar until well combined and creamy.
- Add your egg and vanilla to the mixture, and continue to mix until all the ingredients are well combined.
- Whisk in your flour (reserving ¼ cup of it for the blueberries), baking powder, and salt, until the wet is fully combined with the dry ingredients.
- Mix in the buttermilk with whisk.
- In a separate bowl, toss the fresh blueberries with the ¼ cup flour, until they are all lightly coated.
- Fold the blueberries into the batter, until fully combined.
- Spread the cake batter into your prepared 9x9 inch pan, evenly.
- Place in oven and cook for 35-40 minutes.
- Remove from oven and let it cool for about 10 minutes.
- Cut and serve
Notes
For this recipe, I would not recommend using a cake mix, because of the ingredients in the cake mix, combined with these ones, might make a bit of a weird texture. It's also a lot thinner, so your cake won't be as moist.
Nutrition
Calories: 321 kcal · Carbohydrates: 51 g · Protein: 5 g · Fat: 12 g · Saturated Fat: 7 g · Cholesterol: 47 mg · Sodium: 599 mg · Potassium: 102 mg · Fiber: 2 g · Sugar: 27 g · Vitamin A: 389 IU · Vitamin C: 10 mg · Calcium: 88 mg · Iron: 2 mg