Blueberry-lemon breakfast cake recipe

Since we’re making this for breakfast, a recipe that comes together easily is a must! Which is why we’re using melted butter in the batter so there’s no need to pull out the stand mixer.

The addition of oats lends a heartier, more muffin-like texture, while folding in Greek yogurt brings a moistness and tender crumb. By rubbing the lemon zest into the sugar, the coarseness of the sugar granules helps pull out the lemony oils, emphasizing that fresh, zingy flavor. The blueberries are layered into the batter and sprinkled on top, meaning you’re guaranteed to taste some of their jammy juiciness in every bite. A final sprinkling of sugar on the top of the cake gives it a shimmery, crispy crust.

Fresh or frozen blueberries both work in this recipe; you can go with whatever’s available at the grocery store. Just note that if you’re using frozen ones, they cool the batter down, which means the cake will take a bit longer to bake.

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This is wonderful served warm from the oven but do let it rest for a few minutes before slicing, as those blueberries will still be hot! Any leftovers can be stored at room temperature, covered, for a few days. Either eat it as is or warm it up in the microwave for a more cozy experience.

Ingredients

Original recipe (1X) yields 8 servings

1 cup all-purpose flour
1/2 cup quick-cooking oats (not instant)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoons kosher salt
1/2 cup plus 1 tablespoon granulated sugar
2 lemons
2/3 cup plain Greek yogurt
6 tablespoons unsalted butter, melted
1 large egg
1 1/2 cups fresh or frozen blueberries

Directions

Gather all ingredients.

Allrecipes/Izy Hossack
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8.5-inch springform cake pan; set aside.
Stir together flour, oats, baking powder, baking soda and salt in a bowl. Set aside.

Allrecipes/Izy Hossack
Place 1/2 cup of sugar into a separate bowl. Finely grate in zest of 2 lemons and rub lemon zest into the sugar to help release its flavor.
To the lemony sugar, add the yogurt, melted butter, and egg. Squeeze in 1 tablespoon of lemon juice (around 1/2 a lemon). Whisk well to combine.

Allrecipes/Izy Hossack
Add flour mixture to the wet mixture and fold together until just combined.

Allrecipes/Izy Hossack
Spoon half of the cake batter into the prepared pan, spread out into an even layer, and scatter on 1/2 of the blueberries.
Dot the remaining batter on top and spread out to cover the blueberries. Scatter remaining blueberries on top and press down gently to push them into the batter. Sprinkle with remaining 1 tablespoon of granulated sugar.

Allrecipes/Izy Hossack
Bake in the preheated oven for 40 to 50 minutes if using fresh blueberries or 50 to 60 minutes if using frozen. The cake is done when it looks golden all over and a skewer inserted into the center of the cake comes out with a few moist crumbs stuck to it. Allow the cake to cool in the pan for 10 minutes before removing and serving.

Allrecipes/Izy Hossack