This blueberry breakfast cake is bursting with blueberry flavor and has a tender muffin-like texture.
Prep Time15 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr5 minutesmins
Course: Breakfast
Cuisine: American
Keyword: blueberry, breakfast, buckle, cake
Servings: 8slices
Calories: 408kcal
Author: Chef Sara Furcini
Ingredients
1cupgranulated sugar
2lemons* zestedabout 1 tablespoon
1/2cup(1 stick) unsalted butter, plus extra for coating baking dishroom temperature
1largeeggroom temperature
2 1/2cupsfresh blueberries
2cupsplus 1 tablespoon all-purpose flourdivided
2tspbaking powder
3/4tspsea salt
1/4cupbuttermilk
1/2cupheavy cream
1/2tbsppure vanilla extract
Turbinado sugar (optional)for sprinkling
Instructions
Preheat the oven to 350°F. Coat a 9-inch round cake pan with unsalted butter. Note: I used a ceramic pie dish, but you could also use a cast iron skillet or a 9-inch square baking dish.
Cream the butter with zest infused sugar.Note: You can do this step by hand or with a stand mixer fitted with a paddle attachment. Combine the granulated sugar and lemon zest. Add the room temperature butter and beat on medium speed until creamy and pale yellow. At this point, if the butter is too cold, you can set your oven-safe bowl in the warm oven for up to 30 seconds to soften. Add the egg and beat until just combined.
Prepare the blueberries and set aside. In a medium bowl, mix the blueberries with 1 tablespoon of the flour, tossing to coat.
Mix the wet and dry ingredients in installments. Add 1 cup of the flour to the butter mixture, using a spatula to fold gently. Add the baking powder, sea salt, buttermilk and mix gently just until combined. Add the heavy cream, vanilla extract, and remaining 1 cup flour and fold to form a thick batter.
Spoon and bake the cake. Transfer the batter into the prepared baking dish. Distribute the blueberries evenly across the top, pressing down into the batter halfway. Sprinkle with turbinado sugar, if using. Bake until a toothpick inserted into the center comes out clean and the top is golden brown, about 45 to 50 minutes. Allow to cool slightly, then serve warm.
Video
Notes
Lemon Zest: I zested 2 Meyer lemons for this recipe using a microplane, but regular lemons work equally well. If you like a lot of lemon flavor, you can zest 3 lemons for about 1 tablespoon fresh zest.Storage: Once the cake is completely cool, you can cover tightly with plastic wrap and store it in the refrigerator for up to 3 days. To serve, warm each slice for about 20 seconds in the microwave for the best texture.