Description
This Blueberry Breakfast Cake combines the tangy richness of Greek yogurt with fresh blueberries and a hint of lemon zest for a moist, tender crumb. Perfectly sweet and topped with a crunchy sugar layer, it’s an ideal morning treat or easy dessert that feels wholesome and satisfying.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup plain Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
Fruits and Toppings
- 1 1/2 cups fresh blueberries
- 2 tablespoons coarse sugar (for topping, optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan or line it with parchment paper to ensure the cake doesn’t stick.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda until evenly combined to ensure proper leavening.
- Combine wet ingredients: In a separate bowl, beat the softened butter with the Greek yogurt until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest to infuse flavor.
- Incorporate dry into wet: Gradually add the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing, which can make the cake tough.
- Fold in blueberries: Gently fold the fresh blueberries into the batter, taking care not to break them to keep the cake visually appealing and prevent excess moisture.
- Pour batter and add topping: Pour the batter into the prepared pan, smoothing the top with a spatula. Sprinkle coarse sugar evenly over the surface if you desire a crunchy topping.
- Bake: Bake in the preheated oven for about 40 to 45 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool and serve: Let the cake cool completely in the pan on a wire rack before slicing and serving. Enjoy warm with a dollop of yogurt or cream cheese if desired.
Notes
- Add a tablespoon of fresh lemon juice into the batter for an extra citrus twist.
- Frozen blueberries can be used instead of fresh; do not thaw to avoid excess moisture in the batter.
- Serve warm with yogurt or cream cheese for added richness.
- The cake keeps well stored in an airtight container for up to 3 days or can be frozen for longer storage.
