This blueberry breakfast cake is reminiscent of a shortcake, slightly sweet and bursting with fresh blueberries and undertones of crisp lemon. The crunch from the turbinado sugar lends a satisfying crackle, and reminds you that breakfast is meant to be delicious.
Hi everyone! I’m back! Not that I was really gone, but I took a bit of a self-prescribed break from the blog last week. My kids were sick, I was sick, my kids were sick again – it was just a really crummy week. I didn’t have much time or energy to be in the kitchen, so I decided just to observe Spring Break and take. a. break.
It’s funny though, when I don’t blog I really miss it. I found myself itching to try some new recipes, and it took all I had not to force it. Fortunately, we’re finally all feeling better, my kids are back in school and I’m back to baking up a storm. TONS of new recipes coming your way – because if I can’t be in the kitchen, I’m definitely thinking about it!
I’ve mentioned before that we really struggle with breakfast at our house. Mornings are SO hectic – our schedules require us all to leave at different times, so it just feels like a domino-effect of chaos every morning. If I don’t have everything ready to go and just so – it’s just a mess. My oldest daughter is not a breakfast eater, my youngest only wants yogurt, and me? I can usually find a smooshed granola bar in the bottom of my purse to eat on the way to work. My husband has it easy – he gets to escape before the girls even get out of bed. For all I know, he’s whipping up quiche and fresh berries before he leaves for work.
So, my long-winded point is that it’s always appreciated when I have something quick and easy ready to go in the mornings. The girls both LOVE this cake, and I can nuke it in the microwave for 10 seconds and give them a glass of milk and we’re set.
My favorite part of this cake is the crackly sugar topping. I use a generous sprinkling of turbinado sugar, and it makes it extra special. If you’re feeling especially aberrant, try a little pat of butter on top.
If you’re gonna eat cake for breakfast, you might as well do it right.
Plus, coffee. This and a mug of piping hot coffee?
I’ve used fresh and frozen berries for this recipe, and both work perfectly. I’ve even used the smaller wild blueberries – and they might be my favorite. They’re just a little bit tart, which I loooove.
If you aren’t a lemon person, feel free to omit the lemon zest. It’s not an overpowering flavor, but you can definitely taste it – I like the freshness it brings to the cake and I wouldn’t change a thing.
I hope you love it – enjoy!
- ½ cup unsalted butter at room temperature
- 2 teaspoons lemon zest
- 1 cup sugar
- 1 egg at room temperature
- 1 teaspoon good-quality vanilla extract
- 1 and ¾ cup plus ¼ cup all-purpose flour, divided
- 2 teaspoons baking powder
- 1 teaspoon. kosher salt
- 2 cups fresh blueberries
- ½ cup buttermilk
- 1 Tablespoon turbinado sugar, for sprinkling on top (or use regular sugar)
- Preheat oven to 350 degrees (F), and prepare a 9x9 square pan with cooking spray. Set aside.
- In a large bowl, beat butter, sugar and lemon zest together until light and fluffy.
- Add the egg and vanilla. Beat on medium speed until completely combined.
- In a small bowl, whisk together 1 and ¾ cup flour, baking powder and salt.
- Toss remaining ¼ cup flour with blueberries, and set aside.
- Add and a third of the flour to the butter and sugar mixture. Beat until just moistened.
- Add half the buttermilk, and beat until just combined.
- Add half of remaining flour, followed by remaining buttermilk, and then the remaining flour, beating until just combined after each addition.
- Carefully fold in blueberries, taking care not to smash them.
- Spread the batter into the prepared pan. Sprinkle with turbinado sugar.
- Bake for 35 to 45 minutes or until a cake-tester comes out clean.
- Allow to cool 15 minutes before serving.