Simple Blueberry-Lemon Cake

A blueberry breakfast cake, reminiscent of a shortcake, slightly sweet and bursting with fresh blueberries and crisp lemon. The crunch from the turbinado sugar lends a satisfying crackle, and reminds you that breakfast is meant to be delicious.
By Erin Mahoney

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My favorite part of this cake is the crackly sugar topping. I use a generous sprinkling of turbinado sugar, and it makes it extra special. If you’re feeling especially aberrant, try a little pat of butter on top.

If you’re gonna eat cake for breakfast, you might as well do it right.

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Plus, coffee. This and a mug of piping hot coffee?

Yay. Breakfast.

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I’ve used fresh and frozen berries for this recipe, and both work perfectly. I’ve even used the smaller wild blueberries – and they might be my favorite. They’re just a little bit tart, which I loooove.

If you aren’t a lemon person, feel free to omit the lemon zest. It’s not an overpowering flavor, but you can definitely taste it – I like the freshness it brings to the cake and I wouldn’t change a thing.

Simple Blueberry-Lemon Cake
 
A blueberry breakfast cake, reminiscent of a shortcake, slightly sweet and bursting with fresh blueberries and crisp lemon with a crunch of turbinado sugar. inspired by Alexandra's Kitchen
Author:
Recipe Type: Baking, Cake, Breakfast
Serves: 12 servings
Ingredients
  • ½ cup unsalted butter at room temperature
  • 2 teaspoons lemon zest
  • 1 cup sugar
  • 1 egg at room temperature
  • 1 teaspoon good-quality vanilla extract
  • 1 and ¾ cup plus ¼ cup all-purpose flour, divided
  • 2 teaspoons baking powder
  • 1 teaspoon. kosher salt
  • 2 cups fresh blueberries
  • ½ cup buttermilk
  • 1 Tablespoon turbinado sugar, for sprinkling on top (or use regular sugar)
Instructions
  1. Preheat oven to 350 degrees (F), and prepare a 9x9 square pan with cooking spray. Set aside.
  2. In a large bowl, beat butter, sugar and lemon zest together until light and fluffy.
  3. Add the egg and vanilla. Beat on medium speed until completely combined.
  4. In a small bowl, whisk together 1 and ¾ cup flour, baking powder and salt.
  5. Toss remaining ¼ cup flour with blueberries, and set aside.
  6. Add and a third of the flour to the butter and sugar mixture. Beat until just moistened.
  7. Add half the buttermilk, and beat until just combined.
  8. Add half of remaining flour, followed by remaining buttermilk, and then the remaining flour, beating until just combined after each addition.
  9. Carefully fold in blueberries, taking care not to smash them.
  10. Spread the batter into the prepared pan. Sprinkle with turbinado sugar.
  11. Bake for 35 to 45 minutes or until a cake-tester comes out clean.
  12. Allow to cool 15 minutes before serving.
 

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