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You are here: Home / Recipes / Blueberry Breakfast Cake

Blueberry Breakfast Cake

August 11, 2017 by Alison Leave a Comment


Blueberry Breakfast Cake
Print Recipe
Moist, sweet and slightly tart, this versatile cake is chockfull of farm fresh blueberries. Serve it for breakfast or even dessert. Sprinkle some sugar on top or drizzle a lemon glaze on top. It's the perfect treat for a weekend breakfast or for your out-of-town guests. Make two and freeze one for an impromptu dessert with friends.
Servings Prep Time
8 people 20 minutes
Cook Time Passive Time
40 minutes 20 minutes
Servings Prep Time
8 people 20 minutes
Cook Time Passive Time
40 minutes 20 minutes
Blueberry Breakfast Cake
Print Recipe
Moist, sweet and slightly tart, this versatile cake is chockfull of farm fresh blueberries. Serve it for breakfast or even dessert. Sprinkle some sugar on top or drizzle a lemon glaze on top. It's the perfect treat for a weekend breakfast or for your out-of-town guests. Make two and freeze one for an impromptu dessert with friends.
Servings Prep Time
8 people 20 minutes
Cook Time Passive Time
40 minutes 20 minutes
Servings Prep Time
8 people 20 minutes
Cook Time Passive Time
40 minutes 20 minutes
Ingredients
Blueberry Cake
  • 1/2 cup butter salted, softened
  • 1 cup granulated sugar
  • 1 whole egg
  • 1 tsp vanilla extract
  • 2 tsp lemon zest
  • 2 cups white flour
  • 3 tsp baking powder
  • 1/2 cup Greek vanilla yogurt
  • 1/2 cup buttermilk
  • 1/2 tsp salt
  • 2 cups blueberries washed, stems removed
Lemon Glaze
  • 1 cup confectioners sugar sifted
  • 1 whole lemon juiced
Servings: people
Instructions
Blueberry Cake
  1. Pre-heat the oven to 375 degrees. Spray an 8x8 square baking dish with baking spray.
  2. In a separate bowl, combine the baking powder, salt and flour. Set aside.
  3. Using a stand mixer or electric mixer, beat the butter with the sugar.
  4. Add the egg and mix until combined.
  5. Add the vanilla extract, yogurt and lemon zest and mix well.
  6. Add the flour slowly, alternating with the buttermilk for about a minute or two on low speed until batter is smooth.
  7. Gently fold in the blueberries.
  8. Pour the batter into the prepared baking dish. You can sprinkle the cake with sugar or bake without sugar and then top with a lemon glaze.
  9. Bake in pre-heated oven for 40-45 minutes until the cake is firm to the touch.
Lemon Glaze
  1. In a medium bowl, whisk the sifted confectioners sugar with lemon juice.
  2. Once the cake has cooled, using a spoon, drizzle the lemon glaze onto the top.

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About Alison J. Bermack

It all began when I was a child cooking with my dad, the kitchen a magnet for cooking and camaraderie, a refuge from adolescence. I spent countless hours chopping, sautéing and simmering my way through childhood. And now, with three kids of my own, I’m still chopping, but this time through their childhood and often with friends.

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