Name: Lemon-Blueberry Breakfast Cake
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Cooking spray -; 3 c. (360 g.) all-purpose flour -; 3/4 tsp. kosher salt -; 1/2 tsp. baking soda -; 1 c. (2 sticks) unsalted butter, room temperature -; 2 tsp. finely grated lemon zest -; 2 1/4 c. (450 g.) granulated sugar, divided, plus more for dusting (optional) -; 3 large eggs, room temperature -; 2 tsp. pure vanilla extract -; 1 c. buttermilk, room temperature -; 3 c. fresh blueberries, divided -; Powdered sugar, for serving -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Lemon-Blueberry Breakfast Cake

1. Cooking spray -

2. 3 c. (360 g.) all-purpose flour -

3. 3/4 tsp. kosher salt -

4. 1/2 tsp. baking soda -

5. 1 c. (2 sticks) unsalted butter, room temperature -

6. 2 tsp. finely grated lemon zest -

7. 2 1/4 c. (450 g.) granulated sugar, divided, plus more for dusting (optional) -

8. 3 large eggs, room temperature -

9. 2 tsp. pure vanilla extract -

10. 1 c. buttermilk, room temperature -

11. 3 c. fresh blueberries, divided -

12. Powdered sugar, for serving -

How to cook deliciously - Lemon-Blueberry Breakfast Cake

1. Stage

Preheat oven to 350°. Grease a 13"-by-9" baking pan with cooking spray. Line with parchment, leaving a 2" overhang on both long sides. Grease parchment with cooking spray.

2. Stage

In a large bowl, whisk flour, salt, and baking soda until combined.

3. Stage

In another large bowl, using handheld mixer on medium-high speed (or in the bowl of a stand mixer fitted with the paddle attachment), beat butter, lemon zest, and 2 cups granulated sugar until light and fluffy, about 4 minutes. Add eggs one at a time, beating well after each addition. Add vanilla and beat until combined.

4. Stage

Add half of dry ingredients and beat on low speed until just combined. Add buttermilk and remaining dry ingredients. Continue to beat on low speed until just combined. Fold 2 1/2 cups blueberries into batter.

5. Stage

Spread batter into prepared pan and sprinkle with remaining 1/2 cup blueberries and 1/4 cup granulated sugar.

6. Stage

Bake cake until light golden and a tester inserted into the center comes out clean, 60 to 65 minutes. Let cool completely in pan.

7. Stage

Using parchment overhang, lift cake out of pan. Dust with more granulated sugar, if desired, before slicing.