Blueberry Breakfast Cake

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.

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Course: Breakfast, Brunch, Dessert

Cuisine: American, Homemade

Prep Time: 15

Cook Time: 45

Cooling Time: 15

Total Time: 1 15

Servings: slices

Calories: 280kcal

Cost: $6–8 USD

Equipment

9x9-inch baking pan
Mixing bowls (2)
Whisk
Rubber spatula
Cooling rack
Oven thermometer
Parchment paper

Ingredients

2 cups all-purpose flour provides structure and tender crumb
0.75 cup granulated sugar sweetens without overpowering
2 teaspoons baking powder gives light, fluffy rise
0.5 teaspoon salt balances flavor
0.5 cup unsalted butter, melted adds moisture and richness
2 large eggs binds ingredients
1 cup buttermilk for tenderness
1 teaspoon vanilla extract enhances flavor
1 lemon zest brightens taste
2 cups fresh blueberries don’t thaw if frozen
2 tablespoons coarse sugar topping for crunch

Instructions

Preheat oven to 375°F and grease 9x9-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

Nutrition information is automatically calculated and should be used only as an approximation.

Nutrition