Blueberry Breakfast Cake

Step 1: Prep & Preheat
Preheat oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish with butter or nonstick spray.

Step 2: Coat the Blueberries
Toss blueberries with ¼ cup of flour so they don’t sink to the bottom of the cake. Set aside.

Step 3: Cream Butter & Sugar
In a large bowl, cream butter, 1 cup of sugar, and lemon zest for 3–5 minutes until light and fluffy.

Step 4: Add Egg & Vanilla
Beat in the egg, then stir in vanilla extract.

Step 5: Mix Dry Ingredients
In another bowl, whisk the remaining flour, baking powder, salt, and cinnamon.

Step 6: Combine Wet & Dry
Alternate adding the flour mixture and buttermilk into the butter mixture, starting and ending with flour. Mix gently.

Step 7: Fold in Blueberries
Gently fold the coated blueberries into the batter. Spread evenly in the baking dish. Sprinkle the top with 1 tablespoon of sugar.

Step 8: Bake
Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.

Step 9: Cool & Serve
Cool on a wire rack for at least 15 minutes before slicing. Serve warm or at room temperature.

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