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Lemon-Blueberry Breakfast Cake

Course Breakfast
Prep Time 15 minutes
Total Time 3 hours
Servings 24

Ingredients

  • Cooking spray
  • 3 cups all-purpose flour
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1 cup unsalted butter 2 sticks, at room temperature
  • 2 teaspoons finely grated lemon zest
  • 2 1/4 cups granulated sugar plus extra for dusting (optional)
  • 3 large eggs at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup buttermilk at room temperature
  • 3 cups fresh blueberries
  • Powdered sugar for serving

Instructions

  • Preheat your oven to 350°F. Grease a 13"x9" baking pan with cooking spray and line it with parchment paper, leaving an overhang on both long sides.
  • In a large bowl, whisk together the flour, salt, and baking soda.
  • In another large bowl, use a handheld mixer or stand mixer to beat the butter, lemon zest, and 2 cups of granulated sugar until fluffy.
  • Add the eggs one at a time, beating well after each addition, then add the vanilla extract.
  • Gradually add the dry ingredients and buttermilk to the mixture, alternating between them, and mix until just combined.
  • Gently fold in 2 1/2 cups of blueberries into the batter.
  • Spread the batter into the prepared pan and sprinkle the remaining 1/2 cup of blueberries and 1/4 cup of granulated sugar on top.
  • Bake the cake for 60 to 65 minutes until it's light golden and a toothpick inserted into the center comes out clean.
  • Let the cake cool completely in the pan, then use the parchment overhang to lift it out.
  • Dust with more granulated sugar if desired, slice, and serve. Enjoy!