Monday, February 6, 2012

Blueberry Breakfast Cake

I saw this recipe quite some time ago and immediately pinned it. I've made it several times already, so obviously I love it. I did change it up from the original recipe a bit, and it worked out great. It has texture reminiscent of a buttermilk biscuit, and the juicy blueberries and buttermilk help keep it moist and delicious...

Start by creaming together the sugar, lemon zest, cream cheese and butter.

Add the egg and vanilla

and beat until combined. Measure out 1/4 cup of flour, and toss it with the blueberries. (This will help prevent them from falling to the bottom.)

Now combine the remaining flour, salt and baking powder, and add it to the batter in a couple additions, alternating with the buttermilk.

Fold in the blueberries.

Spread the batter in a greased 9 inch pan,

and then sprinkle with a tablespoon of sugar.

Bake for 45-50 minutes, and let cool for at least 15 minutes before serving. (I cooled it completely and it was delicious at room temperature!)

One year ago: Rich Mocha Cake
Two years ago: Focaccia Bread

Get more ideas at Mangia Mondays, Menu Mondays, Mouthwatering Mondays, Your Recipe, My Kitchen, Mop it up Mondays, Tuesday at the Table, Tasty Tuesday, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Made from Scratch Tuesday, Totally Tasty Tuesdays, Tasty Tuesday (#3), A Little Birdie Told Me, Crazy Sweet Tuesday, Cast Party Wednesday, What's Cooking Wednesday, These Chicks Cooked, Famous Wednesdays.

Blueberry Breakfast Cake

1/4 cup butter, softened
4 oz. cream cheese, softened
2 tsp. lemon zest (or more — about 1 large lemon)
1 cup plus 1 Tbsp. sugar, divided
1 egg
1 tsp. vanilla
2 cups flour, divided
2 tsp. baking powder
1 tsp. salt
1 heaping cup fresh or frozen blueberries
1/2 cup buttermilk

Cream butter and cream cheese with lemon zest and 1 cup sugar until light and fluffy. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with 1/4 cup of 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 the buttermilk. Fold in the blueberries.

Grease a 9-inch square baking pan. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake at 350 for 35-40 minutes or until a toothpick inserted in the middle comes out clean. Let cool at least 15 minutes before serving. Serves 9-12.

Recipe Source: Adapted from Alexandra Cooks


  1. Looks easy - might try this with GF soaked oats>>

  2. I so saw this and was all like, cake for breakfast, count me in. It looks amazing!

  3. Yum, what a great idea! I'll have to try this one for sure! I'll let you know when I do.

  4. Just pinned your recipe! We've got frozen blueberries from last summer and I need to change up the breakfast menu so I'm excited to try this! Visiting from Balancing Beauty and Bedlam's Tasty Tuesday

  5. Blueberries are my FAV! Come share this fabulous recipe at my Famous Linkz Party!!

  6. ANY excuse to eat cake for breakfast is a good excuse!! **wink wink**


  7. Amen, who can resist cake for breakfast?? Looks wonderful. So happy you were able to link up with Mop It Up Mondays. Thanks bunches for stopping by!

  8. That looks very good. I love blueberries...and cake for breakfast? AWESOME!

    Stopping by from the SRC FB Group


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