Blueberry Breakfast Cake
This soft and fluffy cake is bursting with juicy blueberries and a hint of lemon zest. Perfect for breakfast, brunch, or a sweet snack.
Ingredients
Fresh blueberries – 2 cups
All-purpose flour, divided – 2 cups
Sugar – 1 cup (plus 1 tablespoon for topping)
Large egg, room temperature – 1
Buttermilk – ½ cup
Unsalted butter, softened – ½ cup (1 stick)
Lemon zest – 2 tablespoons
Baking powder – 2 teaspoons
Vanilla extract – 1 ½ teaspoons
Salt – 1 teaspoon
Cinnamon (optional) – ½ teaspoon
Instructions
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