Blueberry-Lemon Breakfast Cake Recipe

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Cook Time: 60 minutes

Start your morning with a simple and delicious breakfast cake thats sure to please. This recipe combines melted butter for an easy-to-make batter, oats for a hearty texture, and Greek yogurt for a moist crumb. The zesting of lemons into sugar highlights that fresh citrus flavor, while the blueberries either fresh or frozen bring a burst of juicy sweetness to each bite. The addition of a final sugar sprinkle ensures a shimmery, crispy topping for your cake. Lets dive into the steps!

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup quick-cooking oats (not instant)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/2 cup + 1 tablespoon granulated sugar
• 2 lemons
• 2/3 cup plain Greek yogurt
• 6 tablespoons unsalted butter, melted
• 1 large egg
• 1 1/2 cups fresh or frozen blueberries

Directions:

1. Step 1: Preheat your oven to 350F (175C). Grease and flour an 8.5-inch springform cake pan, then set it aside.
2. Step 2: In a bowl, stir together the flour, oats, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a separate bowl, place 1/2 cup of sugar. Zest the two lemons finely and rub the zest into the sugar to release the aromatic oils. This step intensifies the citrus flavor.
4. Step 4: To the lemony sugar, add the Greek yogurt, melted butter, and egg. Squeeze in 1 tablespoon of lemon juice (roughly from half a lemon). Whisk everything together until smooth.
5. Step 5: Gradually add the dry flour mixture to the wet ingredients, folding gently until just combined. Avoid overmixing to keep the cake light.
6. Step 6: Spoon half of the batter into the prepared pan and spread it out into an even layer. Sprinkle half of the blueberries on top.
7. Step 7: Drop the remaining batter onto the blueberries, spreading it out carefully to cover them. Scatter the rest of the blueberries over the top, gently pressing them into the batter.
8. Step 8: Sprinkle the remaining 1 tablespoon of sugar on top for a golden, crispy crust.
9. Step 9: Bake the cake in the preheated oven for 40-50 minutes if using fresh blueberries, or 50-60 minutes for frozen. The cake is done when golden on top and a skewer inserted into the center comes out with a few moist crumbs.
10. Step 10: Let the cake cool in the pan for 10 minutes before removing it to a wire rack. Slice and enjoy, but let it rest for a few minutes as the blueberries will still be quite hot!

Storage: Any leftover cake can be stored at room temperature in an airtight for a few days. You can eat it as is or warm it up in the microwave for a cozier experience.

Nutrition: Each serving contains approximately 287 calories, with 10g fat, 47g carbohydrates, and 6g protein. It also offers 5g of dietary fiber, 63mg of vitamin C, and 129mg of calcium.

This Blueberry-Lemon Breakfast Cake combines the tartness of fresh blueberries and the zesty freshness of lemon, making it the perfect breakfast treat. A wholesome, hearty recipe featuring oats and Greek yogurt, it provides a satisfying yet light start to your day. But before we dive into the recipe itself, let's explore its rich history and unique qualities.

History of the Blueberry-Lemon Cake

The combination of blueberries and lemon is a classic in North American cuisine, often featured in pies, muffins, and cakes. This particular breakfast cake, however, takes inspiration from traditional British and American tea cakes, where fresh fruit and citrus are combined to create light, flavorful pastries. Blueberries, native to North America, have been a beloved ingredient in both savory and sweet dishes for centuries, and their pairing with lemon likely emerged as citrus fruits became more widely available in the early 19th century.

Regional Features and Variations

While blueberries are the star of this cake, the regional variations are endless. In the United States, blueberries are commonly used in breakfasts and desserts, particularly in states like Maine, where the fruit grows abundantly. The inclusion of oats in this recipe is a nod to traditional American oatmeal-based recipes, which give the cake a heartier texture. In contrast, the use of Greek yogurt adds a creamy element that enhances the cake's moisture while offering a tangy counterpoint to the sweetness of the fruit. In other parts of the world, like Europe, variations might include swapping Greek yogurt for cream or incorporating different berries such as raspberries or blackberries.

What Makes This Cake Different?

At first glance, the Blueberry-Lemon Breakfast Cake might seem like any other fruit-based cake, but what sets it apart is the combination of ingredients. The key distinction lies in the inclusion of oats and Greek yogurt, which provide a unique texture and moistness compared to more traditional cakes that use only flour and butter. Additionally, the method of incorporating lemon zest into the sugar before mixing it into the batter helps intensify the citrus flavor throughout the cake. The final topping of blueberries not only adds color but also ensures that every slice contains a burst of juicy, slightly tart berries, making each bite a delightful contrast between sweet and sour.

Where is it Typically Served?

This cake is primarily served as a breakfast item, especially in American households. It pairs beautifully with a hot cup of coffee or tea, making it ideal for a leisurely morning gathering or a brunch. However, it can also be enjoyed as a light dessert or a snack throughout the day. Its versatility also allows it to be served warm from the oven or at room temperature. For a more indulgent twist, some may enjoy it with a dollop of whipped cream or a scoop of vanilla ice cream.

Interesting Facts

• The tradition of combining fruit and cake dates back to medieval Europe, where cakes were often made with seasonal fruits, nuts, and spices.
• Blueberries are not only delicious but also packed with antioxidants, making this cake a relatively healthy option compared to other sugary pastries.
• While fresh blueberries are ideal, frozen blueberries work just as well in this recipe. The texture may vary slightly, but the cake will still turn out moist and flavorful.
• The addition of Greek yogurt in the recipe helps to cut down on the amount of fat typically found in cakes that use heavy cream or buttermilk, making it a lighter alternative without sacrificing taste.

FAQ about Blueberry-Lemon Breakfast Cake Recipe

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