How To make Blueberry Breakfast Cake, The Best!

How to make Lemon Blueberry Breakfast Cake

Fresh lemon and blueberries make this delicious breakfast cake sing the song of spring! It goes together pretty quick and is delicious for breakfast or brunch.

1/2 C soft butter
zest of 1 lemon
1 C sugar
1 egg
1 tsp vanilla
2 C flour
2 tsp baking powder
1 tsp salt
2 C fresh or frozen blueberries
1/2 C buttermilk
Mix butter, zest of lemon and sugar together. Mix in vanilla and egg. Take 1/4 C of the flour and toss with blueberries, set aside. Add all dry ingredients and mix in buttermilk. Add blueberries and stir in gently, batter will be thick. Place in a greased 8x8 or 9x9 baking dish. Bake at 350° 8x8=35-45 minutes and 9x9 = 35-40 minutes baking time. This easily doubles for a 9x13 which baking time may take up to 50 minutes. Cool for 10 minutes before serving.

#lemonblueberrybreakdfastcake #lemonblueberry #inthekitchenwithdinah #breakfast #brunch #brunchrecipe #breakfastcakerecipe #coffeecake #easypeasy #freshlemon #freshblueberry #springrecipe #familygettogether

Blueberry Breakfast Cake

Written recipe here:

Breakfast is (by far) our favorite meal, so it’s only natural for us to get excited about new and delicious dishes to try. One of our go-tos whenever we try a new place for breakfast is blueberry pancakes, but we veered from our normal order this past weekend and tried this blueberry buttermilk breakfast cake instead. Woah. These moist, cakey bars are not soon to be forgotten, and we fully encourage you to forgo the pancakes in favor of these blueberry bars this weekend. They’re great when they’re hot from the oven - you could even go really crazy and glaze them - and we can report that they’re just as good three days later, cold from the fridge. You can’t go wrong with these bad boys.

INGREDIENTS
2 cups fresh blueberries
2 cups all-purpose flour, divided
1 cup sugar, plus 1 tablespoon
1 large egg, room temperature
1/2 cup buttermilk
1/2 cup (1 stick) unsalted butter, softened
2 tablespoons lemon zest
2 teaspoons baking powder
1 1/2 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon cinnamon, optional

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BEST EVER Blueberry Coffee Cake

FULL RECIPE:
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This blueberry coffee cake isn’t just for coffee time!! A moist, tender cake loaded with blueberries – and a crunchy on-the-outside, soft on-the-inside crumb topping – makes for the best breakfast, dessert or afternoon coffee/tea snack!
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BLUEBERRY BREAKFAST CAKE @BAKEWITHYAPI

BLUEBERRY BREAKFAST CAKE

Ingredients
3 eggs
1/2 cup sugar
6 tbsp melted butter
1 cup cottage cheese
1 cup sour cream
1 tsp vanilla
1 cup all purpose flour
1/2 tsp salt
1 tsp baking powder
1 1/2 cup fresh blueberries

Powdered sugar for topping optional

Bake at preheat 350F for 55-60 mins
Rest and let cook for at least 30 mins before removing from pan.

Enjoy ????

Blueberry Breakfast Cake | Blueberry Buckle Cake

The best Blueberry Cake. A soft and buttery coffee cake that's stuffed with blueberries and topped with a perfectly sweet crumb topping. This old fashioned recipe is a favorite to serve with coffee in the morning, tea or for dessert.

Blueberry Breakfast Cake
Ingredients:
1/4 cup butter softened
3/4 cup sugar
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
pinch salt
1/2 cup milk
2 cups fresh or frozen blueberries

For the topping:
1/4 cup butter
1/2 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon

8x8 Baking Dish
Bake 350F 35-40 min until toothpick comes clean

BUTTERMILK BLUEBERRY BREAKFAST CAKE recipe.

Ingredients
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
⅞ cup* + 1 tablespoon sugar for sprinkling
1 egg, room temperature
1 tsp. vanilla
2 cups flour (set aside ¼ cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk**

* ⅞ cup = ¾ cup + 2 tablespoons

** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only ½ cup of the prepared mixture for the recipe.

Instructions
Preheat the oven to 350ºF. Cream butter with lemon zest and ⅞ cup of the sugar until light and fluffy.

Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

Check out alexandracooks.com for more great recipes

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