Blueberry-Lemon Breakfast Cake Recipe

 

Blueberry-Lemon Breakfast Cake Recipe

This Blueberry-Lemon Breakfast Cake is a tasty and moist treat that's great for breakfast or brunch. Fresh blueberries and lemon zest create a sweet and tangy flavor that will brighten your morning. The cake is easy to make, needing just a few simple ingredients and little prep time. Whether you serve it to guests or enjoy it with family, this cake will impress everyone.

 

Why You'll Love This 

You'll enjoy this Blueberry-Lemon Breakfast Cake recipe because it combines sweet and tangy tastes perfectly. The fresh blueberries bring natural sweetness, and the lemon zest adds some brightness. Plus, the cake is very moist and tender, making it a pleasure to eat.

 

Preparation Time: 15 minutes

Cooking Time: 35-40 minutes

Total Time: 50-55 minutes

Servings: 4-6 people

Difficulty Level: Easy

Ingredients 

·       1 1/2 cups of all-purpose flour 

·       1 cup of granulated sugar 

·       2 teaspoons of baking powder 

·       1/2 teaspoon salt 

·       1/2 cup unsalted butter, softened. 

·       1 cup plain yogurt 

·       2 large eggs 

·       1 teaspoon vanilla extract 

·       1 cup fresh blueberries 

·       1 tablespoon lemon zest 

·       2 tablespoons lemon juice 

Tools 

·       9-inch round cake pan 

·       Mixing bowls 

·       Whisk 

·       Measuring cups and spoons 

Directions 

Step 1

Preheat the Oven 

1. Preheat the oven to 350°F (180°C). 

2. Grease the 9-inch round cake pan and set it aside. 

Step 2

Mix the Dry Ingredients 

1. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. 

2. Set the dry ingredients aside. 

Step 3

Mix the Wet Ingredients 

1. In a large bowl, whisk together the butter, yogurt, eggs, and vanilla extract. 

2. Add the lemon zest and lemon juice to the wet ingredients and whisk until combined. 

Step 4

Combine the Wet and Dry Ingredients 

1. Add the dry ingredients to the wet ingredients and mix until just combined. 

2. Gently fold in the blueberries. 

Step 5

Pour the Batter into the Pan 

1. Pour the batter into the prepared cake pan and smooth the top. 

2. Bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. 

Approximate Macronutrient Breakdown (per serving) 

v  Calories: 250-300 

v  Protein: 3-4g 

v  Fat: 12-15g 

v  Carbohydrates: 30-35g 

Serve the cake warm, dust it with powdered sugar, and enjoy it with a cup of coffee or tea. You can also add fresh blueberries and whipped cream on top for a special treat. 

 

Tips and Variations 

·       Use fresh blueberries for the best flavor and texture. 

·       Don’t overmix the batter, as this can lead to a dense cake. 

·       Sprinkle sugar on top of the cake before baking for a crunchy topping. 

·       Serve the cake with fresh fruit or yogurt to make a balanced breakfast. 

 

Frequently Asked Questions 

1. Can I use frozen blueberries instead of fresh?

Yes, but thaw and pat them dry before using. 

2. How do I store the cake?

Store it in an airtight container at room temperature for up to 3 days. 

3. Can I make this cake ahead of time?

Yes, you can make it ahead and freeze it for up to 2 months. 

4. What type of pan can I use?

You can use a 9-inch round cake pan or a 9x9-inch square pan. 

5. Can I add other ingredients to the cake?

Yes, feel free to add chopped nuts or chocolate chips. 

6. How do I keep the cake moist?

Avoid overbaking and store it in an airtight container.