Description
This easy blueberry breakfast cake is the perfect way to start your morning. Made with fresh blueberries and lemon, it’s a delicious treat for any breakfast or brunch.
Ingredients
Scale
- 2 3/4 cup All purpose flour (plus a little extra for your cake pan)
- 1 cup sugar (plus 2 tbsp of sugar for the top)
- 8 tbsp room temperature unsalted butter (plus a little extra for your cake pan)
- 3 large eggs (at room temperature)
- 1 pint fresh blueberries
- 2 tbsp lemon juice
- 2.5 tsp baking powder
- 1 tsp kosher salt
- 1/2 tsp vanilla extract
Instructions
- Pre-heat your oven to 350 degrees.
- Grab a 9 inch round cake pan.
- Rub a tablespoon of butter all around the inside of your cake pan making sure to get the sides too.
- Add about a tablespoon of flour to your cake pan and shake the flour all around the pan so the flour sticks to the butter. Shake out any excess flour.
- In another large bowl, add your eggs and sugar and beat on medium speed until it becomes a pale yellow color and the texture is smooth.
- Add your room temperature butter, vanilla and lemon and whip that into the egg mixture until smooth.
- In a new large bowl, sift your flour, baking powder, and salt.
- Add your sifted flour mixture into your egg and butter bowl and stir it in making sure it is mixed well. The batter will be very thick.
- Pour 1/2 of the batter into your prepared cake pan then dip your finger tips in flour and press it in.
- Add 3/4 of the blueberries on top of the batter and press down gently.
- Drop pieces of the remaining cake batter on top of the blueberries and smooth it out.
- Press in any remaining blueberries into areas that need them.
- Sprinkle the top with 2 tbsp of sugar.
- Place your cake into the pre-heated oven and bake for 25-35 minutes or until the top is golden and a toothpick comes out clean.
- When ready, remove it from the oven and place on a cooling rack for 20 minutes.
- After 20 minutes, flip your cake upside down on to your cooling rack.
- Once flipped, let cool for another 20 minutes.
- Serve immediately or store in an air tight container for up to 2 days.
Notes
- Check your cake at 25 minutes as all ovens vary.
- Make sure to let the cake cool before serving.
- Prep Time: 15 minutes
- Cook Time: 25-35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 412
- Sugar: 18 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 67 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 90 mg
Keywords: Blueberry, Breakfast, Cake