Blueberry Breakfast Cake
Light and fluffy blueberry breakfast cake, a lip-smaking way to start your day or a melt in your mouth snack to nibble on when the sweet cravings hit!
Prep Time10 mins
Cook Time45 mins
Resting time15 mins
Total Time1 hr 10 mins
Servings: 4 people
- ½ cup unsalted butter room temperature
- zest from 1 lemon
- zest from 1 orange
- 1 cup powdered sugar
- 1 large egg room temperature
- 1 tsp. vanilla extract
- 2 cups cake flour set aside 3 tbsp to toss with blueberries
- 2 tsp. baking powder
- 1 tsp. salt
- 1/4 cup coconut flakes
- 2 cups fresh and firm blueberries
- ½ cup buttermilk
- sugar for sprinkling
Preheat the oven to 350 F
Cream butter with powdered sugar until light and fluffy. Cream thoroughly, this is an important to make your cake fluffy. Add in the orange and lemon zest and mix until incorporated.
Add the egg and vanilla extract and beat until combined.
Add coconut flakes and mix until combined.
Toss the blueberries with flour, then whisk together the remaining flour, baking powder and salt.
Add the flour mixture to the batter a little at a time, alternating with buttermilk. This is also important to get that heavenly fluffiness.
Gently fold in the blueberries.
Grease a 9" square casserole with butter.
Spread batter into pan and sprinkle with sugar.
Bake for 35 to 45 minutes. Check the center with a toothpick. You may need to bake for extra 10 minutes is necessary.
Let cool at least 15 minutes before serving. It may crumble (in which case serve using a teaspoon as I did) so you might wanna cool completely before cutting and serving.