Blueberry Breakfast Cake
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
8people 20minutes
Cook Time Passive Time
40minutes 20minutes
Servings Prep Time
8people 20minutes
Cook Time Passive Time
40minutes 20minutes
Ingredients
Blueberry Cake
Lemon Glaze
Instructions
Blueberry Cake
  1. Pre-heat the oven to 375 degrees. Spray an 8×8 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.