Blueberry Breakfast Cake

Cake for breakfast?!  I'm all in!  This blueberry breakfast cake is another big hit from Pinterest that has made it's rounds by many a pinner.  This recipe hails from Alexandra's Kitchen, and is a definite keeper in my kitchen… it. was. awesome.

Hurry…go get the stuff from the store and make it soon!

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Blueberry Breakfast Cake

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Prep Time: 5 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 40 minutes minutes

Servings: 12 servings

Calories: 217kcal

Author: Jennifer Locklin

Ingredients

• ½ cup unsalted butter room temperature
• 2 tsp. lemon zest or more — zest from 1 large lemon
• ¾ cup + 2 tablespoon sugar
• 1 egg room temperature
• 1 tsp. vanilla
• 2 cups flour
• 2 tsp. baking powder
• 1 tsp. kosher salt
• 2 cups fresh blueberries
• ½ cup buttermilk

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Instructions

• 1. Preheat the oven to 350ºF. Cream butter with lemon zest and ¾ cup of the sugar until light and fluffy.
• 2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
• 3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
• 4. Grease a 9x13-inch baking pan with butter or coat with non-stick spray. Spread batter into pan. (The batter will be very thick) Sprinkle batter with 2 tablespoons of sugar.
• Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

Nutrition

Calories: 217kcal | Fat: 8.4g

*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.

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