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Breakfast for 8

Lemon Blueberry Breakfast Cake

This lemon blueberry cake mixes buttermilk batter with fresh berries and bakes in one pan for a bright breakfast treat.

$0.86per serving $
45 minstart to table
8servings

AmericanVegetarianBudgetBreakfastsSummer

Ingredients

  • 2 1/2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup white sugar
  • 1/4 tsp salt
  • 2 eggs
  • 1 cup buttermilk
  • 1/4 cup lemon juice
  • 2 tbsp lemon zest
  • 1/2 cup melted butter
  • 1 tsp vanilla
  • 2 cups blueberries

Steps

  1. Heat the oven to 350 F and grease a 9-inch square baking pan.
  2. Whisk the flour, baking powder, baking soda, sugar, and salt in a large bowl.
  3. Whisk the eggs, buttermilk, lemon juice, lemon zest, melted butter, and vanilla in another bowl.
  4. Stir the wet mixture into the dry mixture until just combined, then fold in the blueberries.
  5. Spread the batter in the pan and bake for 30 to 35 minutes, until the center is firm and a toothpick comes out clean.
  6. Cool the cake in the pan for 10 minutes before cutting.

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