Blueberry Lemon Breakfast Cake
My Blueberry Lemon Breakfast Cake is a light and fluffy coffee cake bursting with juicy blueberries. Perfect for Easter or Mother's Day brunch!
Servings: 9 servings
Ingredients
- 1 cup granulated sugar
- zest of 1 lemon, peeled in sprips. You want only the yellow part, not the bitter white pith.
- 1/2 cup butter at room temperature
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 3/4 cups all purpose flour
- 1/4 cup cornstarch
- 2 tsp baking powder
- 1 tsp salt
- 1/2 cup cultured buttermilk
- 2 cups fresh blueberries
- sparkling sugar (optional)
Instructions
- Preheat oven to 350F. Lightly grease and line a 9x9 inch square pan with parchment paper.
- First make the lemon sugar. Put the sugar and lemon zest into a food processor and process until the zest is completely incorporated in to the sugar and it's pale yellow and fragrant. If you don't have a processor, just finely grate the zest and mix it into the sugar.
- Cream the sugar and butter together until pale and fluffy, I like to go for a full 5 minutes, scraping down the bowl as necessary. I do this in a stand mixer.
- Beat in the eggs, one at a time. Beat each one well, and scrape down that bowl! Blend in the vanilla.
- Whisk together the flour, cornstarch, baking powder and salt.
- Take about a tablespoon of the flour mixture and toss with the blueberries. Then add the rest to the mixer and blend until almost incorporated. Then blend in the buttermilk, just until everything is mixed, but don't over do it. Gently fold in the blueberries.
- Spoon the dough (it will be thick) into the prepared pan and spread out evenly. Sprinkle some sparkling sugar over the surface if you're using. Bake for about 40 minutes, or until golden and a toothpick inserted in the center comes out without wet batter clinging to it. I like to loosely cover the cake toward the end of baking to keep it from browning too much.
- I sprinkle more sparkling sugar on the cake after it comes out of the oven, and then let it cool for at least 15 minutes before slicing.
Notes
* if your depleted larder doesn't have all these ingredients, here are some substitutions:
- frozen berries can be used in place of fresh. Don't thaw them first, use straight from frozen.
- other fruit like chopped apples, or even dried cherries or cranberries can be used.
- if you don't have buttermilk you can use milk or yogurt. You can also make your own buttermilk substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 15 minutes before using.
- if you don't have a lemon, use vanilla extract, or the seeds of a vanilla bean.
Nutrition
Calories: 318 kcal · Carbohydrates: 50 g · Protein: 5 g · Fat: 12 g · Saturated Fat: 7 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 0.4 g · Cholesterol: 64 mg · Sodium: 375 mg · Potassium: 179 mg · Fiber: 1 g · Sugar: 26 g · Vitamin A: 392 IU · Vitamin C: 3 mg · Calcium: 69 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
Did You Make This?We love seeing what you've made! Tag us on social media at @theviewfromgreatisland for a chance to be featured.