Look good? I promise you, it’s to die for! Head on over to Alderberry Hill and check out the Guest Post I wrote for her today!
Need a quick fix? Print the recipe below!
Lemon Blueberry Breakfast Cake
Ingredients
- ½ cup unsalted butter room temperature
- Zest from 1 large lemon
- 3/4 cup + 3 tablespoons Sugar set 1 TBS aside for sprinkling on top
- 1 egg room temperature
- 1 tsp. vanilla
- 2 cups flour set aside 1/4 cup of this to toss w/blueberries
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 2 cups fresh blueberries
- ½ cup buttermilk
Instructions
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1. Preheat the oven to 350ºF. Cream butter with lemon zest and the sugar (keep 1TBS separate) until light and fluffy.
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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.
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3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
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4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes.
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(Note: Baking for as long as 10 minutes more might be necessary.)
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Let cool at least 15 minutes before serving.
Audra says
Looks delicious! My husband LOVES blueberry muffins, so I am definitely going to have to try this recipe out!
Allyson says
Thanks! It is delicious! You could probably make it in muffin tins as well!
recardomaurice12 says
Everybody deserves to eat a delicious breakfast like this one! Very mouthwatering.
Phoebe Moon says
WOW trying this asap- hope it turns out as delicious as it looks here in your pics 🙂 mmmm
[email protected] says
Yum! Sounds wonderful! I will make this…we love blueberries. Thanks for sharing your at the Shady Porch! Blessings, D
[email protected] says
Shared your breakfast cake on Google+ this morning. Have a great day!
Cathy Compeau says
Yum!!!!
I would love for you to share your favorite posts and link up at my TGIF Link Party.
http://apeekintomyparadise.blogspot.com/2013/05/tgif-link-party-2.html
The party opens Thursday night and closes on Wednesday night at midnight.
Please, invite your friends to party too! The more the merrier!
Hugs, Cathy
Allyson says
Thanks for the invite! See you there!
Terri Walker says
Looks yummy! I’ll make this up when my next group of stampers and scrapbookers come over to craft!
Allyson says
It’s so yum! They will love it!
Robin says
This looks so yummy! I might have to try it this weekend. Thank you for sharing this on Fluster’s Creative Muster Party!
Robin
Fluster Buster
Kendra Williams says
Your bluberry breakfast cake looks so yummy! I can’t wait to try this recipe!
Allyson says
It is! I hope you like it!
Darlene Nemeth (@DarleneBNemeth) says
My Granddaughter loves blueberries. Your breakfast cake looks like a winner to me! Thanks for sharing with us. Best Wishes, Darlene
Marshall Walters says
Can’t wait to try this, Grand-babies are going to love it. My question is, what am I doing with the 1 TBS of butter that is being kept separate?
Allyson says
Do you mean the TBS of sugar? As seen in step #4: Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar.