Good enough to eat for dessert but designed with much less sugar for breakfast, this blueberry breakfast cake with lemon drizzle can be made in advance to tackle the mornings ahead!
Course: Breakfast, Dessert
Keyword: blueberry breakfast cake, breakfast
For the blueberry breakfast cake:
2cupsall-purpose flour, divided
½cupunsalted butter, room temperature
zest from one large lemon
juice from ½ of a lemon
1 tspvanilla extract
For the lemon drizzle:
3Tbspfresh lemon juice
1 ½tsplemon zest
1Tbspunsalted butter, melted
Preheat the oven to 350 degrees Fahrenheit. Spray a 9" round cake pan with cooking spray and line the bottom with parchment paper.
Place 1 ¾ cups flour in a medium-sized bowl. Add baking powder and salt. Place the other ¼ cup of flour with the blueberries in a separate bowl. Coat all blueberries with flour. Set aside.
In a small bowl, combine the sugar and lemon zest. Rub zest and sugar together with your fingers.
In a stand mixer with a paddle attachment (or manual mixer), cream butter and sugar mixture until light and fluffy. Add vanilla and lemon juice.
With mixer on low, alternate adding half of flour mixture and milk to the mixer. Mix until just combined. Do not overmix!
Add blueberries (along with the leftover flour) to the mixture and gently stir blueberries and flour in by hand.
Spread mixture into bottom of your cake pan, making sure to evenly spread out the mixture. Bake for 40-45 minutes, or until cake turns light brown on top and begins to barely pull away from the cake pan.
For the drizzle: combine all ingredients in a small bowl using a fork. Add more ocnfectioner's sugar or lemon juice to the desired consistency (should be the consistency of thick honey). Pour over cooled cake.
Store the breakfast cake in plastic wrap once cooled. The breakfast cake will be great at room temperature for 3-4 days. Store the lemon drizzle in the refrigerator for up to two weeks. You'll need to give it a good stir (as the contents will begin to separate) before using and bring it to room temperature.