Blueberry Breakfast Cake

A tender and flavorful lemon cake is dotted with juicy blueberries and topped with almonds and sugar. Perfect for breakfast with a hot cup of coffee.

Course Baking, Breakfast

Cuisine American

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings pieces

Calories 271kcal

Preheat the oven to 350°. Prep an 8x8 glass baking dish with cooking/baking spray.
In the bowl of a stand mixer fitted with the paddle attachment (or a hand held mixer) cream together the softened butter and sugar.
Pour in the vanilla extract, lemon juice, and lemon zest. Mix for another 30 seconds.
Pour in the room temp eggs, one at a time, then continue to mix on medium speed for 2 minutes.
Don't skimp on the time here... it will help the cake leaven in the oven and become nice and tender.
Meanwhile, in a small bowl whisk together the flour, baking powder and salt.
Add half of the flour mixture to the batter and mix, add the other half and mix just until it is combined.
Your batter will be nice and thick at this point.
Pour the batter into the prepared baking dish and spread it evenly across the pan.
Sprinkle the top with the blueberries, then the almonds, and finish with the 1 ½ tablespoon sugar.
Bake for 35-40 minutes, until the edges are golden and the cake is cooked through in the center.
If you used a dark metal baking dish, check the cake at about 30 minutes.
Let the cake cool for 30 minutes - 1 hour.
Cut into 9 squares (3x3) and serve with a cup of hot coffee.

Recipe Tips:

Quickly bring your eggs to room temp by placing them in a cup of warm water for 3-5 minutes.
Zest your lemon before squeezing the juice.
Use fresh or frozen blueberries. You can optionally toss the frozen blueberries in a little flour to help them not sink in the cake (but not necessary).
If you forgot to soften your butter, check out this post on softening butter!