Description
Blueberry Breakfast Cake is a delightful treat that perfectly combines juicy blueberries with a tender, moist cake. This simple yet flavorful recipe is ideal for any occasion—from casual breakfasts to special brunch gatherings. The thick batter beautifully holds the blueberries, ensuring every bite bursts with fruitiness. Enhanced with zesty lemon peel, this cake is not only delicious but customizable. Perfect for breakfast, dessert, or as an afternoon snack, it can also be made ahead of time for busy mornings. Enjoy it warm or cold, topped with a sweet drizzle or a dollop of yogurt.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 large egg
- 1/2 cup milk
- 1/4 cup butter (softened)
- 1 teaspoon grated lemon peel
- 2 cups fresh or frozen blueberries
- Topping: sugar, flour, walnuts, ground cinnamon, cold butter
Instructions
- Preheat the oven to 350°F and grease a 9-inch square baking pan.
- In a mixing bowl, whisk together flour, sugar, and baking powder. Cut in softened butter until crumbly.
- Add beaten egg, milk, and lemon peel; mix until just moistened.
- Fold in blueberries and spread evenly in the prepared pan.
- Combine topping ingredients and sprinkle over the batter.
- Bake for 40–45 minutes or until a toothpick comes out clean.
- Cool slightly before drizzling with powdered sugar mixed with milk.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg