Blueberry Breakfast Cake Recipe | Eat Well With Lex
Blueberry Breakfast Cake Recipe
15 mins prepServes 8
This blueberry breakfast cake bakes up moist and sweet with plenty of juicy blueberries in every slice. A hint of lemon brings a fresh twist, making it feel like a lighter take on classic coffee cakes for a bright start to the morning.
1 Preheat oven to 350°F (175°C). Grease and line a 8 inch round cake pan with parchment.
2 Mash banana in a large bowl until mostly smooth.Add yogurt, maple syrup, melted butter, eggs, and vanilla. Whisk until combined.
3 In a separate bowl, whisk together flour, baking powder, baking soda, salt.
4 Add dry mixture into wet and stir until just combined (don’t overmix).
5 Gently fold in blueberries and lemon zest.
6 Transfer the batter to the baking pan and spread the batter evenly.
7 Bake 38–42 minutes, or until the cake is golden and a toothpick in the center comes out clean.
8 Let cool at least 15–20 minutes before slicing into wedges.
