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!
- 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
- 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.
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