Blueberry Lemon Breakfast Cake

INGREDIENTS FOR BLUEBERRY LEMON CAKE

• Unsalted butter, room temperature
• Sugar
• Lemon
• Egg, room temperature
• Pure Vanilla Extract
• All-purpose flour
• Baking Powder
• Kosher salt
• Buttermilk
• Blueberries

SUBSTITUTES

• To make buttermilk substitute: Place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup. Fill the cup with milk (whole milk is best) until it reaches 1/2 cup line. Let stand for 5 minutes. Use as directed.

NOTES

• BAKING DISH OPTIONS: 8-inch square, 9-inch square, doubled in a 13 x 9-inch rectangular, 8 or 9-inch springform pan. Baking times will vary. The smaller the pan, the longer time to bake because it is thicker.

HOW TO MAKE BLUEBERRY LEMON BREAKFAST CAKE

• Preheat the oven 350 degrees F and grease a square 8-inch baking dish.
• Using a stand mixer with a paddle attachment or hand held mixer, cream the butter, sugar, and lemon zest until light and fluffy.
• Add the egg and vanilla extract and beat until combined.
• In a separate small bowl, toss the blueberries with ¼ cup of flour.
• In another bowl, whisk together the remaining flour, baking powder, and salt.
• Remove the bowl from the mixer and add in half the flour mixture to the batter; mix with a spatula by hand.
• Add all of the buttermilk and the lemon juice; stir.
• Add the remaining flour and stir until the flour is incorporated.
• Gently fold in the blueberries. (Be careful not to crush)
• The batter will be thick.
• Spread the batter gently into the greased pan.
• Sprinkle the top with 1 Tbsp sugar and bake for 40-45 minutes; until a toothpick or paring knife comes out clean.

This Blueberry Lemon Breakfast Cake is simple and delicious. But I would like to know what you think and how the recipe turned out for you! Let me know in the comments below.