Blueberry Breakfast Cake

Step 1

Preheat the oven to 350℉/180℃. For easy removal of the cake, place parchment paper on the bottom and 2 sides of the pan. Gently grease the two sides without parchment paper and then set aside.

Step 2

In a medium sized bowl, add in flour, baking powder, and salt. Stir to combine and set aside.

Step 3

In a large bowl, add softened butter, white sugar, and lemon zest. Beat on medium speed for 2-3 minutes until it's light and fluffy. Make sure to scrap the sides of the bowl.

Step 4

Add in the egg, egg yolk, vanilla, yogurt, and lemon juice. Continue mixing on medium speed until smooth.

Step 5

Mix in the dry ingredients and using a spatula, gently fold until a batter forms. Do not overmix!

Step 6

Gently toss the blueberries in 1-2 tbsps of flour before adding them into the mixing bowl. This will help absorb any liquid they may have from washing. Then add into the bowl and mix in a few times.

Step 7

Spread the batter into the prepared pan evenly and sprinkle extra white sugar on top. This will give you a sweet crunchy top.

Step 8

Bake for 35-45 minutes, depending on your oven. It took me 45 minutes. Allow it to cool, slice, and enjoy!

Step 9

This cake is best eaten day of or next day. Store it in the fridge for up to 5 days in an airtight container.