Lemon Blueberry Breakfast Cake
Ingredients
Cake:
3 cups flour, sifted
1 tsp baking soda
1 tsp cinnamon
1 tbsp baking powder
3 large eggs
1 cup brown sugar
¼ tsp salt
1 ¾ cup buttermilk
1 cup white sugar
½ cup unsalted butter, melted
Zest from one small lemon
1 cup blueberries
Topping:
1 tbsp unsalted butter, melted
½ cup white sugar
½ cup brown sugar
1 tbsp cinnamon
Icing:
Juice from 1 large lemon
2 tbsp milk
1 cup confectioner’s sugar
Instructions
Step 1:
In a small bowl combine the topping ingredients, stirring until combined well.
Set icing to the side for now
Step 2:
Preheat the oven to 350* and spray a nonstick 9×13 baking pan
Sift together the flour, salt, baking soda, cinnamon and baking powder
Step 3:
In a large bowl and using a whisk combine the eggs, butter, buttermilk, brown sugar and the white sugar
Mix the wet ingredients with the dry ingredients and stir well. (I have used my hands at this point, due to thick batter)
Step 4:
Fold in the lemon zest and the blueberries
Pour the batter into the prepared baking pan
Step 5:
Sprinkle on the topping and place in the oven
Bake for 40 to 50 minutes, use a toothpick to test the cake
Step 6:
Set on a rack and cool for 20 minutes
Stir the icing so it is fluid again, if lumpy add a touch of milk
Step 7:
Drizzle the icing over the entire cake
Enjoy!
Nutrition Information:
SERVING SIZE: 1
Amount Per Serving: CALORIES: 120TOTAL FAT: 22gSATURATED FAT: 12gUNSATURATED FAT: 10gCHOLESTEROL: 160mgSODIUM: 28mgCARBOHYDRATES: 120gSUGAR: 18gPROTEIN: 12g
Frequently Asked Questions:
Can I use frozen blueberries instead of fresh ones?
Yes, you can substitute frozen blueberries for fresh ones in this recipe.
Just make sure to thaw and drain them before folding them into the batter.
Using frozen blueberries might slightly affect the texture and moisture content of the cake.
What can I use as a substitute for buttermilk?
If you don’t have buttermilk on hand, you can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 3/4 cups of regular milk.
Let it sit for a few minutes until it curdles, and then use it in the recipe as a replacement for buttermilk.
How should I store the Lemon Blueberry Breakfast Cake, and for how long is it good?
To store this cake, cover it tightly with plastic wrap or aluminum foil and keep it at room temperature for up to 2 days.
For longer storage, refrigerate it for up to a week.
You can also freeze it for up to 2-3 months in an airtight container. Thaw it in the refrigerator before serving.
Can I make this cake ahead of time and freeze it before baking?
Yes, you can assemble the cake, including the topping, and freeze it in the baking pan before baking.
When you’re ready to bake, simply thaw it in the refrigerator overnight and then bake it as directed in the recipe.
This can be a convenient option for planning breakfast in advance.
Can I skip the icing or reduce the amount of sugar in it?
Absolutely, the icing is optional, and you can adjust its sweetness to your liking.
If you prefer a less sweet cake or want to reduce sugar, you can skip the icing altogether or use less confectioner’s sugar in the icing mixture.
You can also add more lemon juice for a tangier flavor without increasing sweetness. The choice is yours!
Can I use a different pan size if I don’t have a 9×13 baking pan?
While a 9×13 baking pan is recommended for this recipe, you can use other sizes with similar capacities, such as two 9-inch round cake pans or a 9×9-inch square pan.
Adjust the baking time accordingly, as a different pan size may affect the cooking time.
Can I use whole wheat flour instead of all-purpose flour for a healthier version?
Yes, you can substitute whole wheat flour for some or all of the all-purpose flour in this recipe to make it healthier.
Keep in mind that whole wheat flour may result in a denser texture, so you may want to use a combination of both flours for the best results.
Is there a substitute for brown sugar if I don’t have it on hand?
If you don’t have brown sugar, you can use granulated white sugar as a substitute in the cake batter.
While brown sugar adds a unique flavor and moisture to the cake, using white sugar will still work, but the flavor and texture may be slightly different.
Can I make this cake without the icing if I want to reduce the sugar content?
Yes, you can omit the icing if you prefer a less sweet cake or want to reduce the sugar content. The cake itself is flavorful and delicious even without the icing, so it’s entirely optional.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick or cake tester into the center of the cake.
If it comes out clean or with just a few moist crumbs clinging to it, the cake is done.
If it comes out with wet batter, continue baking for a few more minutes and test again.
Baking times can vary, so rely on this test to determine doneness.