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Blueberry Breakfast Cake – perfect for breakfast, brunch or a light dessert. This luscious cake is a deliciously moist, lightly sweet “coffee” cake bursting with juicy ripe blueberries and a hint of lemon.
If I owned a Bed & Breakfast, I would probably … wish that I didn’t have to clean house everyday. No that’s not what I was going to write. I was going to tell you that I would probably make this Blueberry Breakfast Cake for every-single-one of my guests. While we don’t own a B&B, we do have out of town company from time to time – so given the recently renovated guest bathroom and this great recipe, maybe we’ll get some visitors soon? My husband does a great driving tour of DC! You know you want to come just to have cake for breakfast – and that’s okay with me!
I have three brothers and three sister-in-laws (plus one sister). My sister-in-law Briana and I have a lot in common especially when it comes to baking and recipes. She sent me a recipe for Blueberry Breakfast Cake that she made on Mother’s Day, because she knew I would love it. The original recipe was posted by Alexandra on her blog at Alexandra Cooks. Since June 2011 she has had 1,600+ comments on this post. That is a serious endorsement of this recipe’s popularity and after seeing her post, how could I NOT make this wonderful creation?
I made only tiny adjustments to the original recipe – a little less sugar, baked at a lower temperature in an 8″ springform pan, half the salt, with raw sugar on top, etc. The recipe calls for buttermilk which performs amazing magic on this “coffee” styled breakfast cake. It’s moist and absolutely stuffed with juicy, ripe blueberries. With a little hint of lemon and a sugary crunchy top, this is a must make for your culinary bucket list.
My husband wouldn’t even share this with our favorite taste-testers – now that’s an endorsement!
I want to host a brunch just so I can make it again, or open a bed & breakfast and serve it every day.
Grab a cup of coffee and pull up a chair. You’ll want to visit a while!
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- 1/2 cup unsalted butter, room temperature
- Zest from 1 lemon
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups unbleached all-purpose flour, plus 2 tablespoons
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 2 cups fresh ripe blueberries, picked over, rinsed and dried
- 1/2 cup buttermilk
- 1 teaspoon turbinado sugar for sprinkling
- Preheat oven to 325 degrees.
- Lightly grease and flour an 8-inch springform pan. Set aside.
Set aside 1/3 cup of blueberries to put on top of batter before baking, if desired. In a medium mixing bowl, toss the remaining blueberries with 2 tablespoons flour and set aside. Make sure your berries are dry.
In a small bowl combine 2 cups of flour, salt, and baking powder.
- In the bowl of a stand mixer combine the butter, lemon zest and 3/4 cup of sugar. Beat for several minutes, scraping down the sides as needed, until light and fluffy.
- Beat in the egg and vanilla just until incorporated.
Add 1/3 of the flour mixture to the creamed butter and sugar. Beat on low until incorporated. Add 1/3 of the buttermilk and blend until smooth. Repeat adding 1/2 of the remaining flour, then 1/2 of the remaining buttermilk until both are incorporated, repeat one more time. Remove the bowl from the mixer. The batter will be very thick.
Gently fold in the floured blueberries and any extra flour into the batter using a rubber spatula. Take care not to rupture the blueberries.
Scoop the batter into the prepared pan and spread evenly. Scatter the remaining 1/3 cup of blueberries on top. Sprinkle with the coarse sugar. Bake in a 325 preheated oven for 50-60 minutes or until the top is lightly browned and a toothpick inserted in the center comes out almost clean.
Allow the cake to rest for 30-minutes before removing the sides of the pan. Serve warm or at room temperature. To keep longer, refrigerate leftovers. The warm cake will crumble a little more than a cooled cake but it's absolutely delicious.
Recipe can also be baked in a 8x8 or 9x9 square pan. Watch the baking time in the 9x9.
I use a dark colored springform pan. If using a light colored pan, you can adjust the temperature up to 350F.
Recipe lightly adapted from Alexandra Cooks
Blueberries are a favorite in our house. They have the most amazing flavor and can be added in to almost anything baked. These Easy Blueberry Crumb Bars are absolutely fantastic, and who doesn’t love these amazing Lemon Blueberry Muffins with Crumble Topping too?! Blueberries really shine in homemade pies like this Blueberry Buttermilk Pie and this super popular Blueberry Crumble Pie. And don’t miss this wonderful Blueberry-Lemon Icebox Cake which is the perfect make-ahead dessert for company this summer.
Check out these Lemon Blueberry Cupcakes from Oh Sweet Basil – I really love the beautiful color! I can’t stop thinking about these beautiful glazed Blueberry Lemon Hand Pies from Shugary Sweets – I’m practically drooling! And don’t forget to add blueberries to your savory dishes too like this lovely Blueberry Apple Walnut Salad from Barefeet in the Kitchen.
Are you grilling this weekend? I want to – especially if it involves sitting on the deck and doing nothing. I’m thinking it’s about time for a vacation too. I can see “leisure time” in my future. Hope you have a wonderful long holiday weekend! Happy Memorial Day.
Thanks so much for stopping by! Tricia