Blueberry Lemon Morning Cake
Prep Time: 15 minutes
Total Time: 1 hour and 15 minutes
Makes 1 Bundt cake (12 to 16 servings)
Blueberries are one of my favorites in the morning, and this is a tasty way to use them in a breakfast or brunch treat. But we never did have “brunch” where I came from — that’s just something sleepy folks call breakfast. This is a moist cake with a citrus twist and jam-packed with blueberries.
- 2 cups blueberries, fresh or frozen
- 3 cups all-purpose flour, plus ½ cup if using frozen berries
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 sticks butter, softened
- 2 cups sugar
- 3 large eggs
- 1 cup lemon yogurt
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Powdered sugar for sprinkling
1. Preheat the oven to 350°F with a rack in the middle. Butter and flour a Bundt pan.
2. If using frozen blueberries, toss them in a small bowl with ½ cup of the flour and set aside. If the blueberries are fresh, skip this step.
3. In a medium bowl, combine the 3 cups flour, the baking powder, and salt. Set aside.
4. In a large bowl, cream the butter and sugar together for about 1 minute, or until fluffy.
5. Beat in the eggs, one at a time. Mix in the yogurt, extract, and lemon zest.
6. Slowly mix the flour mixture into the wet mixture until combined. If using frozen berries, sift the flour out. Fold the sifted frozen berries or the fresh berries into the batter. Scrape the batter into the Bundt pan.
7. Bake for about 1 hour, or until a toothpick inserted into the cake comes out clean.
8. Remove from the oven and let cool. Run a knife around the edges of the cake to loosen. Place a plate on the bottom and flip the cake over onto the plate to remove. Sprinkle with powdered sugar and serve at room temperature.
