Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blueberry-Lemon Breakfast Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 14 reviews

  • Author: Leila
  • Total Time: 1 hr 25 mins
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This Blueberry-Lemon Breakfast Cake is a delightful and easy-to-make morning treat bursting with fresh blueberries and bright lemon flavor. Moist and lightly sweetened, it’s perfect for a wholesome breakfast or brunch.

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup quick-cooking oats (not instant)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup plus 1 tablespoon granulated sugar

Wet Ingredients

  • 2 lemons (zested and juiced)
  • 2/3 cup plain Greek yogurt
  • 6 tablespoons unsalted butter, melted
  • 1 large egg
  • 1 1/2 cups fresh or frozen blueberries

Instructions

  1. Gather Ingredients: Prepare all ingredients to ensure a smooth baking process.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8.5-inch springform pan to prevent sticking.
  3. Mix Dry Ingredients: In a bowl, combine flour, oats, baking powder, baking soda, and salt. Set aside.
  4. Make Lemon-Sugar Mixture: Place 1/2 cup sugar in a separate bowl. Finely grate the zest of 2 lemons into the sugar, then rub to release the lemon oils and fragrance.
  5. Add Wet Ingredients to Sugar Mixture: Add the Greek yogurt, melted butter, and egg to the lemony sugar. Squeeze in 1 tablespoon lemon juice and whisk until well blended.
  6. Combine Wet and Dry Mixtures: Fold the flour mixture into the wet ingredients gently until just combined, taking care not to overmix.
  7. Layer Batter and Blueberries: Spoon half of the batter into the prepared pan, spreading evenly. Scatter half of the blueberries over the batter. Dot the remaining batter on top and spread to cover. Scatter remaining blueberries on top and gently press them into the batter.
  8. Sprinkle Sugar: Sprinkle the remaining 1 tablespoon of granulated sugar over the cake to add a slight crunchy topping.
  9. Bake: Bake for 40–50 minutes if using fresh blueberries, or 50–60 minutes if using frozen. The cake is ready when golden and a skewer inserted into the center comes out with moist crumbs.
  10. Cool and Serve: Let the cake cool in the pan for 10 minutes before removing. Serve warm or at room temperature for a delicious breakfast treat.

Notes

  • Use fresh blueberries for a juicier cake; frozen can be used but may require slightly longer baking time.
  • Do not overmix batter to keep the cake tender and light.
  • For extra flavor, consider adding a hint of vanilla extract or a sprinkle of cinnamon.
  • Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 4 days.
  • The cake can be enjoyed plain or with a dollop of Greek yogurt or honey.
  • Prep Time: 15 mins
  • Cook Time: 1 hr
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbyleila.com/blueberry-lemon-breakfast-cake-recipe/