[[ recipeID=recipe-8ljn60t92, title=Blueberry Breakfast Cake ]]
- 1/2 c (115g) butter OR DF margarine at room temperature
- Zest from one lemon or orange, or 4-5 drops extract
- 1c (200g) granulated sugar +1 Tbsp sugar (for sprinkling)
- 1 large egg, at room temperature OR 3Tbsp (45g) aquafaba or white bean juice
- 1 tsp (4g) vanilla
- 2 c (260g) Better Batter Original Blend or Artisan Blend, divided
- 1 1/2 tsp (7g) baking powder
- 1/2 tsp (3.5g) salt
- 2 c (332g) fresh blueberries
- 1/2 c (120g) buttermilk OR 1/2 c df milk + 1/2 Tbsp white vinegar (120g total)
- Cooking spray
- Parchment Paper (optional)
Preheat and prepare. Preheat the oven to 350 degrees F. Spray a 9x9 square baking dish with cooking spray and line with parchment paper if desired. Set aside.
Prepare the blueberries. Gently toss 1/4 c flour with the blueberries. Set aside.
Mix the dry ingredients. Whisk together the remaining 1 3/4 c flour, baking powder, and salt. Set aside.
Make the cake batter. In the bowl of a stand mixer or using a large bowl and handheld electric mixer, beat together the butter, zest or extract, and 1c of the sugar until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until incorporated, about 5 minutes. Add the buttermilk: mixture will appear curdled at first and then should become smooth, about 1-3 minutes. Add the flour mixture all at once and mix quickly just until incorporated - mixture will resemble buttercream icing. Quickly and gently fold in the floured blueberries using a spatula - do not take too long on this step or the berries will release juice into the batter and make it gray. Spoon the batter into the prepared pan. Sprinkle remaining 1 Tbsp sugar on top of the batter.
Bake. Bake for 35-45 minutes, rotating the pan half way through the baking time. At 35 minutes, use a toothpick inserted in the center to check for doneness - it should come out clean, otherwise stick it back in the over for up to 10 more minutes. If more bake time is necessary (the cake appears to be brown on top, but not quite done), gently tent the cake with foil so it won't over-brown. Once baked, remove from oven and let cool a minimum of 10 minutes an ideally 30 minutes or more before serving.
This recipe was originally tested and adapted from a recipe published at Alexandra Cooks, by Jennifer Lathom in April 2022. It has been further modified and republished by Naomi Poe.