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Blueberry-Lemon Breakfast Cake
Blueberry-Lemon Breakfast Cake
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Easy Blueberry Lemon Breakfast Cake: A delightful blend of juicy blueberries, zesty lemon, creamy yogurt, and wholesome oats for a delicious and effortless morning treat.
Ingredients:
  • 1 cup all-purpose flour
  • ½ cup quick-cooking oats (not instant)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoons kosher salt
  • ½ cup plus 1 tablespoon granulated sugar
  • 2 lemons
  • ⅔ cup plain Greek yogurt
  • 6 tablespoons unsalted butter, melted
  • 1 large egg
  • 1 ½ cups fresh or frozen blueberries
Instructions:
  • Prepare all the necessary ingredients.
  • Preheat the oven to 350 degrees F (175 degrees C) and generously grease and flour an 8.5-inch springform cake pan.
  • Combine flour, oats, baking powder, baking soda, and salt in a bowl. Let it rest.
  • In a separate bowl, combine 1/2 cup of sugar with finely grated zest of 2 lemons, then rub the lemon zest into the sugar to intensify its flavor.
  • Combine yogurt, melted butter, and egg into the lemony sugar mixture. Squeeze in 1 tablespoon of fresh lemon juice and whisk thoroughly.
  • Combine the flour mixture with the wet ingredients, gently folding until just mixed.
  • Carefully spread half of the velvety cake batter into the pan, ensuring a perfectly even layer, then artfully scatter half of the juicy blueberries on top.
  • Spread the rest of the batter over the blueberries, ensuring they are covered. Press the remaining blueberries into the batter gently. Sprinkle with the last tablespoon of granulated sugar.
  • Bake in the preheated oven until the cake is golden all over and a skewer inserted into the center comes out with a few moist crumbs stuck to it, about 40-50 minutes for fresh blueberries or 50-60 minutes for frozen. Allow the cake to cool in the pan for 10 minutes before serving.

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