Blueberry Lemon Breakfast Cake
 
Prep time
Cook time
Total time
 
Delightfully tender breakfast cake with pops of blueberries and tart lemon glaze.
Author:
Recipe type: Breakfast
Serves: 8 servings
Ingredients
  • FOR THE CAKE:
  • ½ cup butter, softened (Coconut oil for dairy-free)
  • 3 tsp. lemon zest
  • ¾ cup cane sugar + more to sprinkle
  • 1 egg
  • 1 Tbls. fresh lemon juice
  • 2 cups gluten-free flour mix (King Arthur Measure for Measure)
  • 2 tsp. baking powder
  • 1 tsp. mineral salt
  • ½ cup buttermilk or soured milk (1/2 cup dairy alternative + 2 tsp. lemon juice)
  • 2 cups blueberries, fresh or frozen
  • FOR THE GLAZE:
  • 1 cup 10x sugar
  • 1 Tbls. fresh lemon juice (+ enough water to thin, if necessary)
  • pinch of mineral salt
Instructions
  1. TO MAKE CAKE:
  2. Heat oven to 350˚.
  3. Prepare an 8” or 9” round cake pan by lining the bottom with parchment and coating the sides with cooking spray (avocado oil or olive oil).
  4. In a mixer combine butter, lemon zest and sugar. Mix well.
  5. Combine flour, baking powder and salt. Set aside.
  6. Add egg and lemon juice to mixer and mix well.
  7. Add flour mixture alternately with buttermilk, ending with flour mixture.
  8. Stir in blueberries with a spoon.
  9. Spread into pan and flatten top.
  10. Sprinkle with 1 Tbls. sugar and a little lemon zest, if desired.
  11. Bake for about 45 minutes or until toothpick comes out clean.
  12. Allow to cool.
  13. TO MAKE GLAZE:
  14. Combine sugar and lemon juice and stir to combine.
  15. Adjust liquid and sugar depending on how loose you want the glaze.
  16. Drizzle on top of cake before serving.
Recipe by Mr. Farmer's Daughter at https://www.mrfarmersdaughter.com/blueberry-lemon-breakfast-cake/