Blueberry Breakfast Cake
Blueberry Breakfast Cake - Yogurt and butter come together to make a sumptuous, tender cake. Packed with sweet blueberries to boot, this breakfast cake will make your morning.
Servings: 9
Ingredients
- 1/2 cup butter softened
- zest from 1 lemon
- 1 cup + 1 Tablespoon granulated sugar
- 1 whole large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon salt
- 2 cups fresh blueberries
- 1/2 cup vanilla yogurt (or buttermilk)
Instructions
- Preheat the oven to 350º F. Prepare a 9 in baking pan with parchment paper, or spray with non-stick spray.
- Cream together butter, 1 cup sugar and lemon zest until light and fluffy, about 2 minutes.1/2 cup butter, zest from 1 lemon, 1 cup + 1 Tablespoon granulated sugar
- Beat in the egg and vanilla until the egg is fully incorporated1 whole large egg, 1 teaspoon vanilla extract
- In a separate bowl combine the blueberries with 1/4 cup flour, tossing to fully coat.2 cups all-purpose flour, 2 cups fresh blueberries
- Add remaining flour, baking powder and salt to the butter mixture. Stir in the yogurt until well combined.2 teaspoon baking powder, 1 teaspoon salt, 1/2 cup vanilla yogurt
- Using a spatula fold in the blueberries.
- Pour batter into prepared pan. It will be a little sticky. If you get your hand damp, you can use them to evenly spread out the dough. Sprinkle the remaining sugar over the top of the batter.
- Bake for 35 minutes or until the cake starts to turn golden brown. A toothpick inserted should come out clean when done.
- Let cool for at least 15 minutes before serving.
Notes
Adapted from Alexandra's Kitchen
Nutrition
Calories: 320kcal | Carbohydrates: 51g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 48mg | Sodium: 465mg | Fiber: 2g | Sugar: 28g
