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4.5 from 2 votes

Blueberry Breakfast Cake

Blueberry breakfast cake made with fresh blueberries and super moist from buttermilk. It's quick and easy!
Prep Time25 mins
Cook Time35 mins
Total Time1 hr
Servings: 16 servings
Calories: 357
Author: Lucy Brewer

Ingredients

Cake

  • 3 cups blueberries divided (2 1/2 plus 1/2)
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 10 tablespoons unsalted butter
  • 3/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 2 teaspoons lemon zest
  • 1 teaspoon freshly grated nutmeg
  • 1 1/4 cup buttermilk

Streusel

  • 1/2 cup packed light brown sugar
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup butter, cut into pieces

Lemon Glaze

  • 1 cup confectioner's sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Instructions

Cake

  • Preheat oven to 350. Butter and lightly flour a 9x13 inch baking dish or metal baking pan. Toss 2 1/2 cups of blueberries with a tablespoon or so of flour.
  • Set aside another 1/2 cup of blueberries with no flour.
  • In a small bowl or on a sheet of parchment paper, sift together 2 1/2 cups of flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
  • In a large bowl, with mixer at low speed, cream 10 tablespoons unsalted butter with 3/4 cup brown sugar and 1/4 cup granulated sugar.
  • Increase speed to medium-high and beat until creamy, 3-4 minutes, scraping bowl frequently.
  • Reduce speed to low and add 2 eggs, one at a time, beating a full minute after each addition. Add 1 1/2 teaspoons vanilla, 2 teaspoons lemon zest and 1 teaspoon freshly grated nutmeg.
  • With mixer on low speed, gradually add flour, alternating with 1 1/4 cup of buttermilk, beginning and ending with flour mixture.
  • Scrape bowl occasionally with spatula and beat just until batter is smooth. Using spatula, gently fold in the floured blueberries.
  • Spread batter evenly into prepared 9x13 inch dish. Sprinkle the remaining 1/2 cup of blueberries evenly on top of the batter. If adding streusel topping, sprinkle over batter.
  • Bake at 350° for 30-40 minutes or until toothpick inserted in center comes out clean.
  • Cool in pan on wire rack before serving. If adding lemon glaze, drizzle on cake after cooling.

Streusel Topping

  • In medium bowl, combine brown sugar, flour and salt. Work in cold butter with fingers just until mixture is crumbly. Refrigerate topping while making cake.

Lemon Glaze

  • In small bowl, stir together 1 cup confectioner's sugar, 2 tablespoons fresh lemon juice and 1 teaspoon lemon zest.

Notes

Adapted from Good Housekeeping's Blueberry-Buttermilk Coffee Cake.