Description
A soft, buttery blueberry breakfast cake bursting with fresh berries and a hint of lemon. Perfect for weekend brunch or a cozy morning treat — easy, moist, and irresistibly homemade.
Ingredients
Scale
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, melted
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 lemon zest
- 2 cups fresh blueberries
- 2 tablespoons coarse sugar
Instructions
- Preheat oven to 375°F and grease 9×9-inch pan.
- Whisk flour, sugar, baking powder, and salt.
- In another bowl, whisk butter, eggs, buttermilk, and vanilla.
- Fold wet into dry, then add blueberries.
- Pour batter into pan and sprinkle sugar on top.
- Bake 40–45 min until golden and toothpick comes out clean.
- Cool 15 min before slicing.
Notes
- Prep Time: 30 min
- Cook Time: 45 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 16 g
- Sodium: 200 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
Keywords: Blueberry Breakfast Cake