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Blueberry Breakfast Cake

A soft, buttery breakfast cake bursting with juicy blueberries and a touch of lemon zest — perfect for cozy mornings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 slices
Course: Breakfast, Brunch
Cuisine: American, Homestyle
Calories: 265
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cup milk
  • 1 tablespoon lemon zest
  • 2 cups fresh blueberries
  • 1 tablespoon flour for tossing blueberries
  • 2 tablespoons coarse sugar for sprinkling on top

Equipment

  • Mixing bowls
  • 8-inch baking pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and grease or line an 8-inch pan.
  2. Whisk together flour, baking powder, and salt.
  3. Cream butter and sugar until light and fluffy.
  4. Add eggs, vanilla, and lemon zest; mix well.
  5. Alternate adding dry ingredients and milk until just combined.
  6. Fold in blueberries tossed in flour.
  7. Spread batter into pan, top with more blueberries, and sprinkle coarse sugar.
  8. Bake 40–45 minutes, cool, slice, and enjoy.

Notes

Best served warm with coffee or tea. Store covered for up to 5 days or freeze up to 2 months.