I swear, this recipe is the delicious breakfast of my dreams!

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened

1 cup granulated sugar
2 large eggs
1 /2 cups buttermilk
1 teaspoon vanilla extract
Lemon zest 1
2 cups fresh blueberries

Preheat the oven to 175°C. line a 9-inch cake pan.

into a bowl put flour, baking powder, and salt.

Mix in a bowl the butter and sugar until light.

Beat the eggs one by one and then add the butter, vanilla and lemon zest.

Gradually mix in the dry ingredients until combined, then gently fold in the blueberries.

Pour into the mold cake and bake for 40 minutes.

Let the bread cool in the pan on the rack for 10 minutes.

Variations and Tips:
Feel free to replace blueberries with raspberries or blackberries.

Add streusel, cinnamon and brown sugar for extra flavor.

For vegan or dairy-free recipes, use plant-based milk with a tablespoon of apple cider vinegar and apple butter.

Dip the dried seeds in some flour to prevent them from sinking and running.

This Blueberry Breakfast Cake is a unique gem, perfect for a good start to the day or a welcome addition to your menu. So go ahead, preheat your oven, and get ready for some blue magic!

Try it now!! It’s really worth it, check out the related posts below for an easy recipe like this

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