Easy Fresh Blueberry Breakfast Cake Recipe

5 from 1 vote

Easy Fresh Blueberry Breakfast Cake Recipe

This easy blueberry breakfast cake is the perfect way to start your morning! Made with fresh blueberries and lemon, it's a delicious treat for any breakfast or brunch.

Prep Time10

Cook Time20

cooling30

Total Time1

Servings: servings

US Customary - Metric

Author: Melissa Oleary

Ingredients

2 ¾ cup All purpose flour plus a little extra for your cake pan
1 cup sugar plus 2 tablespoon of sugar for the top
8 tablespoon room temperature unsalted butter plus a little extra for your cake pan
3 large eggs at room temperature
1 pint fresh blueberries
2 tablespoon lemon juice
2.5 teaspoon baking powder
1 teaspoon kosher salt
½ teaspoon vanilla extract

Instructions

Pre-heat your oven to 350 degrees
Grab a 9 inch round cake pan
Rub a tablespoon of butter all around the inside of your cake pan making sure to get the sides too.
Now add about a tablespoon of flour to your cake pan and shake the flour all around the pan so the flour sticks to the butter. Once the flour has coated all the butter in your cake pan, turn it upside down over the sink and shake out any excess flour then set your pan aside.
In another large bowl, add your eggs and sugar and beat on medium speed until it becomes a pale yellow color and the texture is smooth.
3 large eggs, 1 cup sugar
Now add your room temperature butter, vanilla and lemon and whip that into the egg mixture until smooth.
8 tablespoon room temperature unsalted butter, 2 tablespoon lemon juice, ½ teaspoon vanilla extract
In a new large bowl, sift your flour, baking powder, and salt.
2 ¾ cup All purpose flour, 2.5 teaspoon baking powder, 1 teaspoon kosher salt
Add your sifted flour mixture into your egg and butter bowl and stir it in making sure it is mixed well. The batter will be very thick.
Grab a small bowl and add a little flour.
Pour ½ of the batter into your prepared cake pan then dip your finger tips in flour and press it in.
1 pint fresh blueberries
Now take the ¾ of the blueberries and add those on top of the batter and press down gently.
Gently drop pieces of the remaining cake batter on top of the blueberries. Again, with your finger tips dipped in some flour first, gently press the batter down so it is smooth and holding in the blueberries.
Take the remaining blueberries and press them into any areas that need them.
Sprinkle the top with 2 tablespoon of sugar.
Place your cake into the pre-heated oven and bake for 25-35 minutes or until the top is nice and golden and a toothpick inserted in the center comes out clean. All ovens vary so start checking your cake at 25 minutes.
When it is ready, remove it from the oven and place on a cooling rack for 20 minutes.
After 20 minutes, flip your cake upside down on to your cooling rack. It should release from the pan. If it does not, while it is upside down, give it a nice bang on the bottom of the pan to help release it.
Once flipped out, flip your cake right side up carefully and let cool for another 20 minutes.
Serve immediately or store in an air tight container for up to 2 days.

Notes

Self Rising Flour:

This recipe works well with self-rising flour too. If you want to use this type of flour, just omit the baking powder and substitute self-rising flour for the all-purpose flour in a 1:1 ratio.

Nutrition

Nutrition Values are estimates only.

See full nutrition disclaimer here

Tried the Recipe? We Would Love To Hear From You In The Comments Below!

Course :Breakfast, Dessert, entertaining