Ingredients:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
Zest of 1 lemon
2 cups fresh blueberries (use frozen without thawing, if necessary)
Instructions:
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.Whisk together flour, baking powder, and salt in a medium bowl.In a larger bowl, cream the softened butter and sugar until light and fluffy.Beat in the eggs one at a time, then add buttermilk, vanilla, and lemon zest.Gradually mix in the dry ingredients until just combined, then gently fold in the blueberries.Pour the batter into the pan and bake for 35-40 minutes, or until a toothpick inserted comes out clean or with a few crumbs.Let the cake cool in the pan on a wire rack for 10 minutes before turning out to cool completely.Variations & Tips:Feel free to swap blueberries with raspberries or blackberries.Add a streusel topping with cinnamon and brown sugar for extra crunch.For a vegan or dairy-free version, use plant-based milk with a teaspoon of apple cider vinegar and a butter substitute.Toss frozen berries in a bit of flour to prevent sinking and color bleeding.This Blueberry Breakfast Cake is a versatile gem, perfect for a cozy start to your day or as a delightful addition to a brunch menu. So go ahead, preheat your oven, and get ready to indulge in the magic of blueberries!
Enjoy!
