I’m not much of a breakfast person, but I love a good brunch. The fact that I can have savory and sweet treats on one plate AND not have to roll out of bed before 10? Sign me up!
This Blueberry Lemon Breakfast Cake is the perfect addition to any brunch menu and frankly was the star of the table this weekend. It comes together in minutes and is absolutely mind-blowing when eaten straight from the oven with a dollop of butter – as every food should be. I will happily be chowing down on this guy for breakfast for the rest of the week.
I paired this with my Summer Squash and Goat Cheese Frittata for maximum brunch fabulousness.
This recipe is my take on the amazing one from Saving Room for Dessert.
Ingredients:
- 2 cups + 2 tbsp AP flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter (room temp)
- 1/2 cup sugar
- 1 lemon
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 2 cups fresh or frozen blueberries (thawed if using frozen)
- powdered sugar for sprinkling
Kitchen Tools: stand or hand mixer with paddle attachment, whisk, rubber spatula, 8″ springform pan or pie plate, nonstick spray
Prep Work:
- Preheat oven to 325°F.
- Rinse blueberries and pat dry with a towel. Set a small handful of berries aside for later. Mix remaining berries in a small bowl with the 2 tbsp of flour and set aside.
- Whisk together baking powder, salt and 2 cups flour in a separate bowl then set aside.
- In the bowl of your stand mixer, whip butter and sugar on medium high speed until light and fluffy – about 4 minutes.
- Zest entire lemon into the bowl. Beat zest into the butter and sugar mix until fully combined, scraping down sides as needed.
- Set mixer to medium then beat in egg and vanilla.
- Keeping the mixer on medium, spoon in half the dry ingredients and add half the buttermilk.
- Once the batter looks relatively well combined, add the remaining flour and buttermilk. Mix until just smooth. Batter will be very thick.
- Using a rubber spatula, carefully fold in the blueberries without bursting them.
- Spray your springform pan with nonstick spray and fill with batter, smoothing the top with your spatula.
- Sprinkle reserved blueberries onto the top of the batter and gently press them in.
Baking
- Bake for around 50 minutes or until a toothpick inserted into the center comes out clean.
- Let cake cool inside the springform pan. Remove from the pan once it reaches room temp – around 20-30 minutes.
- Before serving, sprinkle the top with powdered sugar.
- Devour.
