A great day begins with a delicious breakfast! And what better then with this Berry Lemon Breakfast Cake. It taste amazing, and takes you only 5 minutes to prepare. You choose which berry to use; blueberries, strawberries, blackberries or raspberries all taste great!
We especially love making this cake during summer when we can pick fresh local berries. It’s the perfect activity for all ages, it’s educational and entertaining.
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HOW TO MAKE BERRY LEMON BREAKFAST CAKE
Now that you’ve chosen which berries you’ll be using. It’s time to make your breakfast cake. Get your 9-inch square baking pan out and grease it. Preheat oven to 350º.
Cream butter with lemon zest and sugar until light and fluffy. *This past year I upgraded my small zester to a bigger one and so glad I did because it makes zesting things so easy!
Add the egg and vanilla and beat until combined.
Meanwhile, toss the berries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the berries.
Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35-45 minutes until done, check with toothpick. Let cool at least 10 minutes before serving.
If you don’t have time to make this breakfast dish in the morning, it can be made the night before and taste just as good. Eaten chilled or slightly warmed.
It also taste great with brunch or as a dessert in the evening! Of course, kid approved!
If you haven’t tried our blueberry muffin recipe, they are the best! Maybe you’re looking for another breakfast item; these zucchini muffins with apples & carrots are a great choice. And don’t forget coffee – make yourself a Greek Frappe and dream of Greece!
Berry Lemon Breakfast Cake
Ingredients
- 1/2 cup butter unsalted, room temperature
- zest from 1 large lemon
- 3/4 cup + 3 Tbsp of white sugar 1 Tbsp reserved to sprinkle on top
- 1 egg
- 1 tsp vanilla
- 2 tsp baking powder
- 1 tsp salt
- 2 cups all purpose flour
- 1/2 cup buttermilk
- 2-3 cups chopped strawberries, or whole blueberries, blackberries or raspberries
Instructions
- Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Preheat oven to 350º. Cream butter with lemon zest and sugar until light and fluffy.
- Add the egg and vanilla and beat until combined. Meanwhile, toss the berries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
- Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the berries.
- Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35-45 minutes until done, check with toothpick. Let cool at least 10 minutes before serving.
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