Lemon Blueberry Breakfast Cake
I can't think of a better way to break in spring than a weekend with this Lemon Blueberry Breakfast Cake. Bursting with juicy blueberries and lemony flavor. The perfect morning treat with a cup of hot tea.
Ingredients
- 1/4 cup softend butter
- 1/4 cup unsweetened applesauce
- 3/4 cup granulated sugar, plus 1 tablespoon
- 1 lemon, zested
- 1 egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour, divided
- 2 tsp baking powder
- 1 tsp kosher salt
- 1/2 cup low-fat buttermilk see notes for buttermilk substitutes
- 2 cups frozen or fresh blueberries
Instructions
Preheat oven to 350°F and prepare an 8 or 9-inch pan with non-stick cooking spray. I used an 8×7-inch oblong baking dish for this recipe.
- In a small bowl combine blueberries with 1/4 cup all-purpose flour. Set aside while you prepare the rest of the ingredients.
- In a large mixing bowl on medium speed, using a stand or hand held mixer combine applesauce, softened butter, 3/4 cup sugar, and lemon zest until fluffy and creamy. Add egg and vanilla and combine.
- To the wet ingredients add 1 and 3/4 cup flour, baking powder, salt and buttermilk. With large spoon, fold until mixture is almost combined. Add in blueberries, leaving the excess flour behind. Fold blueberries gently into the batter until incorporated and you don't see anymore loose bits of flour. Be careful not to mash the berries. The mixture will be thick.
- Transfer to prepared baking dish and smooth out evenly. Sprinkle the top with remaining 1 tablespoon of sugar and bake for 45-60 minutes. Baking times will vary slightly depending on the size of pan and oven type. Cake is done when a toothpick inserted in the center comes out clean and the top is deep golden brown.
- Let cool for 20 minutes before cutting and serving. See recipe notes under tips for lemon glaze. Enjoy!
Notes
Tips:
Buttermilk substitutes- Use 1/2 cup milk (do not use non-fat milk) combined with 1/2 tablespoon of white vinegar or lemon juice. Let set 5 minutes to curdle.
Baking pan & baking times- For this recipe I use an 8×7 inch oblong baking dish. You can also use a 8 or 9-inch square baking dish. Baking times will vary depending on what size you choose. Start checking cake at 45 minutes.
Lemon Glaze- For extra sweetness combine 1/2 cup confectioners sugar, with 1 tablespoon of milk of choice, and the juice of 1/2 small lemon, about 1 tablespoon. The mixture will be thin. Drizzle over warm cake.
Calorie facts are for 1 square out of 8 pieces.
Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.