Blueberry Breakfast Cake Recipe for a Tasty Start

Ingredients

• 1.5 cups all-purpose flour
• 1 cups granulated sugar
• 0.5 cups unsalted butter, softened
• 2 large eggs
• 0.5 cups yogurt (plain or vanilla)
• 1 tsp vanilla extract
• 2 tsp baking powder
• 0.5 tsp baking soda
• 0.25 tsp salt
• 1.5 cups fresh or frozen blueberries
• 1 tsp lemon zest
• 0.5 tsp ground cinnamon (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or line it with parchment paper for easy removal.
2. In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer until light and fluffy (about 3-5 minutes).
3. Add the eggs, one at a time, mixing well after each addition. Stir in the yogurt and vanilla extract until fully combined.
4. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon (if using).
5. Gradually add the dry ingredients to the wet mixture, mixing just until everything is combined. Do not overmix!
6. Gently fold in the blueberries and lemon zest, taking care not to smash the berries.
7. Pour the batter into the prepared cake pan and evenly spread it out with a spatula.
8. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely.