Blueberry Breakfast Cake

Blueberry Breakfast Cake – perfect for breakfast, brunch or a light dessert. This luscious cake is a deliciously moist, lightly sweet “coffee” cake bursting with juicy ripe blueberries and a hint of lemon.

If I owned a Bed & Breakfast, I would probably … wish that I didn’t have to clean house everyday. No that’s not what I was going to write. I was going to tell you that I would probably make this Blueberry Breakfast Cake for every-single-one of my guests. While we don’t own a B&B, we do have out of town company from time to time – so given the recently renovated guest bathroom and this great recipe, maybe we’ll get some visitors soon? My husband does a great driving tour of DC! You know you want to come just to have cake for breakfast – and that’s okay with me!

Blueberry Breakfast Cake

Prep Time  : 30 mins

Cook Time : 45 mins

Total Time  : 1 hr 15 mins

Course: Breakfast, Brunch

Servings: 8 servings

Ingredients

• 1/2 cup unsalted butter, room temperature
• Zest from 1 lemon
• 3/4 cup granulated sugar
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 2 cups unbleached all-purpose flour, plus 2 tablespoons
• 2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 2 cups fresh ripe blueberries, picked over, rinsed and dried
• 1/2 cup buttermilk
• 1 teaspoon turbinado sugar for sprinkling

Instructions

• Preheat oven to 325 degrees.
• Lightly grease and flour an 8-inch springform pan. Set aside.
• Set aside 1/3 cup of blueberries to put on top of batter before baking, if desired. In a medium mixing bowl, toss the remaining blueberries with 2 tablespoons flour and set aside. Make sure your berries are dry.
• In a small bowl combine 2 cups of flour, salt, and baking powder. 
• In the bowl of a stand mixer combine the butter, lemon zest and 3/4 cup of sugar. Beat for several minutes, scraping down the sides as needed, until light and fluffy.
• Beat in the egg and vanilla just until incorporated.
• Add 1/3 of the flour mixture to the creamed butter and sugar. 
• Beat on low until incorporated. 
• Add 1/3 of the buttermilk and blend until smooth. 
• Repeat adding 1/2 of the remaining flour, then 1/2 of the remaining buttermilk until both are incorporated, repeat one more time. Remove the bowl from the mixer. The batter will be very thick.
• Gently fold in the floured blueberries and any extra flour into the batter using a rubber spatula. Take care not to rupture the blueberries.
• Scoop the batter into the prepared pan and spread evenly. Scatter the remaining 1/3 cup of blueberries on top. Sprinkle with the coarse sugar. Bake in a 325 preheated oven for 50-60 minutes or until the top is lightly browned and a toothpick inserted in the center comes out almost clean.
• Allow the cake to rest for 30-minutes before removing the sides of the pan. Serve warm or at room temperature. To keep longer, refrigerate leftovers. The warm cake will crumble a little more than a cooled cake but it's absolutely delicious.

Recipe Notes

• Recipe can also be baked in a 8x8 or 9x9 square pan. Watch the baking time in the 9x9.
• I use a dark colored springform pan. If using a light colored pan, you can adjust the temperature up to 350F

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