Blueberry Breakfast Cake

Blueberry Breakfast Cake - a deliciously moist and lightly sweet "coffee" cake bursting with fresh sweet blueberries

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4.72 from 52 votes

A deliciously moist, lightly sweet "coffee" cake bursting with juicy ripe blueberries.

Prep Time30

Cook Time45

Total Time1 15

Course: Breakfast, Brunch

Cuisine: American

Keyword: blueberry, breakfast cake, cake

Servings: servings

Calories: 330kcal

Author: Tricia

Ingredients

½ cup unsalted butter room temperature (113g or 4oz)
zest from 1 lemon (no white pith!)
¾ cup granulated sugar (170g)
1 large egg room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour, plus 2 tablespoons (252g plus 15g)
2 teaspoons baking powder
½ teaspoon sea salt
2 cups fresh ripe blueberries picked over, rinsed and dried (12oz)
½ cup buttermilk (4oz)
1 teaspoon turbinado sugar for sprinkling

Instructions

Preheat oven to 325°F.
Lightly grease and flour an 8-inch springform pan. Set aside.
Set aside ⅓ 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 ¾ 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 ⅓ of the flour mixture to the creamed butter and sugar. Beat on low until incorporated. Add ⅓ of the buttermilk and blend until smooth. Repeat adding ½ of the remaining flour, then ½ 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 ⅓ cup of blueberries on top. Sprinkle with the coarse sugar. Bake in a 325°F 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. Refrigerate leftovers for longer storage. The warm cake will crumble a little more than a cooled cake but it's absolutely delicious.

Notes

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

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition