Blueberry Breakfast Cake

Ingredients

• 1/2 cup (113g or 4oz) unsalted butter, at room temperature
• Zest of 1 lemon (no white pith)
• 3/4 cup (170g) granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 2 cups + 2 tablespoons (267g) all-purpose flour, divided
• 2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 2 cups (12oz) fresh ripe blueberries, picked over, rinsed, and dried
• 1/2 cup (120ml) buttermilk

Additional

• 1 teaspoon turbinado sugar, for sprinkling

Instructions

1. Preheat the oven to 325°F (165°C). Lightly grease and flour an 8-inch springform pan. Set aside.

2. Prepare Blueberries: Reserve 1/3 cup of blueberries for topping. In a medium bowl, toss the remaining blueberries with 2 tablespoons of flour. Ensure berries are dry and evenly coated. Set aside.

3. Combine Dry Ingredients: In another small bowl, whisk together 2 cups of flour, baking powder, and sea salt. Set aside.

4. Cream Butter and Sugar: In the bowl of a stand mixer, combine the room temperature butter, lemon zest, and granulated sugar. Beat on medium-high speed for several minutes until light and fluffy, scraping down the sides of the bowl as needed.

5. Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated.

6. Incorporate Dry and Wet Ingredients: Add 1/3 of the flour mixture to the creamed butter and sugar. Mix on low speed until just incorporated. Add 1/3 of the buttermilk and blend until smooth. Repeat alternating with half of the remaining flour and buttermilk until all are incorporated. The batter will be thick.

7. Fold in Blueberries: Gently fold the floured blueberries (and any excess flour) into the batter using a rubber spatula, being careful not to break the berries.

8. Prepare Pan and Bake: Scoop the batter into the prepared pan, spreading it evenly. Scatter the reserved 1/3 cup of blueberries on top and sprinkle with turbinado sugar. Bake in the preheated oven for 50-60 minutes, or until the top is lightly browned and a toothpick inserted into the center comes out almost clean.

9. Cool and Serve: Allow the cake to cool in the pan for 30 minutes before removing the sides of the springform pan. Serve warm or at room temperature. Store any leftovers in the refrigerator for longer shelf life.

Enjoy this delicious blueberry cake!