Cake for breakfast? Yes please!!! When I told my kids there was blueberry cake for breakfast they were so excited. I loved the idea of having cake with breakfast. Sometimes it is fun to switch things up and do something different for breakfast.

This blueberry breakfast cake is loaded with blueberries. It is moist, not overly sweet and has a little crisp to the top of the cake. Oh and it has a hint of lemon, thanks to the zesting the lemon with the sugar and letting it sit for a few minutes.

It is is to make. First zest the lemon into the sugar and let it sit. While that is sitting, mix the dry ingredients together and set it aside. Add the eggs, vanilla and buttermilk to the lemon zest sugar. Mix it all together. Mix in the dry ingredients and add in most of the blueberries. Pour the batter into the pan and let it bake. After the cake bakes for 20 minutes, sprinkle on the remaining blueberries and a little bit of sugar. Let is finish baking and when it is done you will have one tasty cake.

Try this cake, you will love it!!

That’s what is baking in my kitchen ????

Billie-Jo

Ingredients

• 1 cup sugar
• 2 lemons 
• ¾ cup melted butter
• 2 large eggs room temperature
• 1 tbsp vanilla extract
• ¾ cup buttermilk room temperature
• 1 ⅔ all purpose flour spooned and leveled
• 2 tsp cornstarch
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 ½ cups blueberries divided 
• 3 tbsp sugar

Directions

1. Preheat the oven to 350. Grease a springform pan or 9” cake pan with parchment paper. Line with parchment paper. Set the pan aside.
2. In a large bowl whisk together sugar and lemon zest. Set aside for 5 minutes.
3. In a separate bowl whisk together flour, cornstarch, baking powder, baking soda and salt, set aside.
4. Whisk the melted butter in with the zested sugar. 
5. Whisk in the eggs and vanilla until a nice smooth batter appears. 
6. Whisk in the milk until combined. 
7. Add in the flour mixture and mix until just combined.
8. Fold in ¾-1 cup of the blueberries.
9. Pour batter into the prepared pan.
10. Bake for 20 minutes. Pull the cake pan out of the oven. Sprinkle it with remaining blueberries and 3 tbsp of sugar. Return the cake to the oven and bake for 5-10 minutes. Cake is done when a toothpick comes out with little to no crumbs. 

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Hey there!!

I’m Billie, a recipe creator, food photographer, a girl that just loves to be in the kitchen and a travel lover.

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