Lemon-Blueberry Breakfast Cake

Lemon-Blueberry Breakfast Cake


We're obsessed with this Lemon Blueberry Breakfast Cake.
  • Cooking spray
  • 3 c. (360 g.) all-purpose flour
  • ¾ tsp. kosher salt
  • ½ tsp. baking soda
  • 1 c. (2 sticks) unsalted butter, room temperature
  • 2 tsp. finely grated lemon zest
  • 2¼ c. (450 g.) granulated sugar, divided, plus more for dusting (optional)
  • 3 large eggs, room temperature
  • 2 tsp. pure vanilla extract
  • 1 c. buttermilk, room temperature
  • 3 c. fresh blueberries, divided
  • Powdered sugar, for serving
  1. Preheat oven to 350°. Grease a 13"-by-9" baking pan with cooking spray. Line with parchment, leaving a 2" overhang on both long sides. Grease parchment with cooking spray.
  2. In a large bowl, whisk flour, salt, and baking soda until combined.
  3. In another large bowl, using handheld mixer on medium-high speed (or in the bowl of a stand mixer fitted with the paddle attachment), beat butter, lemon zest, and 2 cups granulated sugar until light and fluffy, about 4 minutes. Add eggs one at a time, beating well after each addition. Add vanilla and beat until combined.
  4. Add half of dry ingredients and beat on low speed until just combined. Add buttermilk and remaining dry ingredients. Continue to beat on low speed until just combined. Fold 2½ cups blueberries into batter.
  5. Spread batter into prepared pan and sprinkle with remaining ½ cup blueberries and ¼ cup granulated sugar.
  6. Bake cake until light golden and a tester inserted into the center comes out clean, 60 to 65 minutes. Let cool completely in pan.
  7. Using parchment overhang, lift cake out of pan. Dust with more granulated sugar, if desired, before slicing.

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