Blueberry Brunch Cake
Elevate your morning spread with this irresistibly moist and tender Blueberry Brunch Cake, a perfect balance of sweet and tangy flavors. Bursting with plump, fresh blueberries and a hint of bright lemon zest, this simple yet elegant cake is light enough for brunch but satisfying enough for dessert. Made with pantry staples and baked to golden perfection in just under an hour, this cake is the ultimate crowd-pleaser. A dusting of powdered sugar adds a touch of sweetness and a lovely finish. Serve it warm with a drizzle of maple syrup or alongside your favorite cup of coffee or tea for a delightful treat that’s as beautiful as it is delicious. This easy blueberry cake recipe is destined to be a new favorite for any brunch or special occasion!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 0.75 cups milk
- 1.5 cups fresh blueberries
- 1 teaspoon lemon zest
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan and line the bottom with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined—do not overmix.
Gently fold in the fresh blueberries using a spatula, being careful not to crush them.
Pour the batter into the prepared cake pan and spread it evenly with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
Once cooled, optionally dust the top of the cake with powdered sugar before serving. Enjoy!
Nutrition Facts
Calories |
2944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.5 g | 144% | |
| Saturated Fat | 66.7 g | 334% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 647 mg | 216% | |
| Sodium | 2314 mg | 101% | |
| Total Carbohydrate | 445.2 g | 162% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 248.5 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 362 mg | 28% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 901 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
