This recipe is your secret weapon for creating a delightful and effortless breakfast cake. Packed with fresh flavors and textures, it’s perfect for starting your day on a bright and delicious note.
Easy Does It:
Since mornings can be hectic, this recipe prioritizes convenience. Melted butter replaces the need for a stand mixer, streamlining the preparation process.
Flavor and Texture Symphony:
- Hearty Base: The addition of oats creates a satisfying, muffin-like texture, while Greek yogurt ensures a moist and tender crumb.
- Lemony Delight: Grating lemon zest directly into the sugar releases the vibrant citrus oils, infusing the cake with a burst of fresh lemon flavor.
- Blueberry Bliss: Fresh or frozen blueberries are nestled throughout the batter, guaranteeing pockets of juicy goodness in every bite. A final sprinkle on top adds a touch of sweetness and visual appeal.
Tips and Customization:
- Fresh vs Frozen Blueberries: Both work! Just remember that frozen berries will cool the batter, extending the baking time slightly.
- Serving Suggestions: This cake is best enjoyed warm from the oven, but allow it to cool for a few minutes to prevent scalding from the hot blueberries. Leftovers can be stored at room temperature for a few days or warmed up in the microwave for a comforting treat.
Ingredients:
- 1 cup all-purpose flour
- ½ cup quick-cooking oats (not instant)
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- â…” cup granulated sugar, divided
- 2 lemons
- â…” cup plain Greek yogurt
- 6 tablespoons unsalted butter, melted
- 1 large egg
- 1 ½ cups fresh or frozen blueberries
Instructions:
- Prep and Preheat: Preheat your oven to 350°F (175°C). Grease and flour an 8.5-inch springform cake pan.
- Dry Ingredients: In a bowl, whisk together flour, oats, baking powder, baking soda, and salt.
- Lemon Sugar Magic: In a separate bowl, combine ½ cup sugar with the grated zest of 2 lemons. Rub the zest into the sugar to release the citrusy goodness.
- Wet Mixture: To the lemony sugar, add the yogurt, melted butter, and egg. Whisk in 1 tablespoon of lemon juice.
- Bringing it Together: Gently fold the dry ingredients into the wet mixture until just combined.
- Blueberry Bonanza: Divide the batter in half. Pour half the batter into the prepared pan, spread evenly, and sprinkle with half the blueberries.
- Dot and Scatter: Dollop the remaining batter on top and spread to cover the first layer of blueberries. Scatter the remaining blueberries over the batter and press them in gently.
- Sweet Finish: Sprinkle the top with the remaining tablespoon of sugar.
- Bake and Enjoy: Bake for 40-50 minutes (fresh blueberries) or 50-60 minutes (frozen blueberries) until golden brown. A skewer inserted in the center should come out with a few moist crumbs. Let the cake cool in the pan for 10 minutes before serving.
Nutritional Information (per serving):
- Calories: 287
- Fat: 10g
- Carbs: 47g
- Protein: 6g
This Blueberry-Lemon Breakfast Cake is the perfect way to celebrate the start of your day. With its effortless preparation, delightful flavors, and beautiful presentation, it’s sure to become a breakfast favorite!
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