I baked this breakfast cake for my dear friend Lisa as she has been going through a rough patch. I thought baking something for her might bring a smile to her face. I had such a huge success with my Orange Cranberry Breakfast Cake which I adapted from Pam’s Buttermilk Blueberry Breakfast Cake from For the Love of Cooking that I thought I’d make another one. This time, I thought I’d try to keep it as close to the original recipe as possible. I have to say it was delicious –thanks Pam! And I hope Lisa will enjoy it as much as I have. Love you Lisa!
Ingredients:
- 1/2 cup of unsalted butter, softened
- 2/3 cup of sugar
- 1 egg
- 1 teaspoon of Mexican vanilla extract
- 1 teaspoon of homemade lemon extract
- 2 cups of all-purpose flour
- 2 teaspoons of baking powder
- 1 teaspoon of salt
- 1/2 cup of sour cream
- 2 cups of fresh blueberries
- turbinado sugar to sprinkle on top
Preparation:
Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
Using a stand mixer (or mix by hand) cream butter and sugar until light and fluffy. Add egg, vanilla extract, lemon extract and beat until combined.
In a separate bowl add 1 tablespoon of flour to the blueberries. Using your fingers to coat blueberries evenly and set aside. In another bowl, mix the remaining flour together with baking powder and salt until well combined. Slowly pour the flour mixture into the butter mixture alternating with the sour cream. Gently fold in blueberries and spread batter evenly into the prepared pan. Sprinkle turbinado sugar evenly on top. Note that the batter will be very thick.
Bake for 35-40 minutes or until toothpick/tester inserted into the center comes out clean. Let the breakfast cake cool in the pan on the cooling rack for 15 minutes before serving.
uni homemaker 
I love blueberries. This looks delicious, I hope it did bring a smile to your friend’s face!
Thanks Darya, it did! 🙂
Looks great! Those blueberries are HUGE!
Thanks! Yes, they are huge! You can try some tonight. I had some this morning with coffee and it was fabulous! 🙂
Oh yumm! Please send some over now.
Thanks Jeannee! I’ll beam some over now. 😉
Looks delish Anne, would love some now with my cuppa 🙂
Thanks Siobhan! 🙂
What a lovely thought – a cake to cheer up a friend. Looks really good too, I’m sure it will be appreciated.
Thanks Sarah! 🙂 It sure did put a smile on my friend’s face. I just hope she likes it.
Do love me some blueberries! As kids we used to forage for wild blueberries, or as we called them, bilberries. We would inevitably return home with very pink/purple mouths and hands! Wild strawberries were to be had there, too!
Now wild strawberries would be something I would love to try. Never had them though…. Now wild blueberries I can only get them in the dry format or frozen. Bah!
This is so pretty, Anne! I love the little touch of sprinkling on the turbinado sugar before baking. How sweet to bake this for your friend! 🙂
Thanks Allison! I always find reasons to bake. 😉
Reblogged this on Drunken Kitchen-ness & News and commented:
I must try these! They look delicious!
Thanks.
So pretty! I’ve always loved my lemon blueberry buttermilk cake. Yours is denser though and has really nice crumbs. I need to try this when I get my hands on some blueberries.
Thanks Jayne!
It’s so thoughtful of you to bake something to brighten up someone’s day. I would definitely have a big smile on my face if someone bake these beauties for me. 😉
Awwww… that’s so sweet of you, thank you Amy! 🙂
This sure would be good to wake up to, Anne. Love the mix of blueberry & lemon. I wonder if you could make muffins with this batter? I have nothing against cake — and that’s the problem. I’d inhale this cake. If I could make muffins, I’d be able to rescue at least half of them and stick them in the freezer — I hope. 🙂
Thanks John! 🙂 I have not made these into muffins before as the batter is quite thick. But I don’t see why not. I would add an extra 1/2 cup of milk to loosen things up so you can spoon the batter into your baking cups/muffin pan. Let me know how the freezing goes, as I have never done that either.
Anne I guess Lisa she must be proud with this lovely such cake!!!do you know if she like it????:)
You’re so sweet Massi! Yes, Lisa enjoyed these cakes. 🙂
That cake looks so moist. Just gorgeous.
Thanks Claire! Always lovely to hear from you. 🙂
Reblogged this on Halevittles.
Thanks for the reblog!
Your lovely Blueberry Breakfast Cake is so yummy! Thank you Anne for taking time to bake me this mouth watering treat! You are so sweet. It definitely made my day and my morning. 🙂 It is definitely made with love.
The packaging was awesome. When Shawn saw it, he didn’t even want to open it either!
Yay, I’m so happy to hear you enjoyed it! 🙂 I will bake more often and send it your way so you and Shawn can both enjoy. Xoxo!!!
Beautiful Anne – looks delicious! Such a sweet thing to do for a friend!
Thanks Lindsay! Always so lovely to hear from you.
Oh My Goodness! That looks so delicious, wish I had a piece right now!
I’ll beam one over now! 😀 Thanks Jan.
It looks delicious! What a sweet thing to do for your friend, I am sure it made her feel better. Thanks for the link and shout out!
Thank you for the recipe! 🙂 Always a pleasure to give a fellow food blogger a shout out!
I totally love blueberries.
The cake looks moist and amazing
Thank you for posting this recipe !
I do too especially when they’re huge and plump! Thanks for your comment and popping over. 🙂
Oh, Anne, you are a lady after my own heart =) This luscious looking cake just the thing for getting a tiny slice of summer on a cold February day. I eat wild blueberries (literally) every morning with my cereal and they are truly one of my life’s very faves =) And homemade lemon extract … I am SO intrigued! Heading over there right now =)
Hugs to you, dear Anne, and thank you as always for sharing =)
Hey Miss Christina! So good to hear from you! 🙂 Thanks for popping over here. Hope you are doing well. HUGS back to you and take care.
yummm…looks delish Anne…i love anything blueberry..i will have to make this one…lovely post..sarah
Thanks Sarah! 🙂
Anne, I love that you use 2 cups of blueberries. Never can have enough blueberries. This looks delicious!! I am still thinking of your ham and thyme bread! It is on my list to prepare and this is right with it! Love your recipes and ingredients 🙂
Thank you so much Judy! Always a pleasure to hear from you. 🙂
Beautiful. I love that you baked it to cheer a friend- those treats are always the best kind.
Thank you, that was such a lovely comment! 🙂
Breakfast cake? You have my attention. Blueberries? I’m sold.
Lovely light looking cake that I think would go down beautfully in my household!
Thanks for sharing the recipe x
Thank you! 🙂
Thanks for the like. I couldn’t not “like” this back. Cake is an important breakfast item.
Thanks! 😉
Oh that looks so good! I’ll definitely try it. Is there any difference Mexican Vanilla Extract and Normal Vanilla Extract?
Mexican vanilla extract has a spicy note, more distinctive in flavor where Madagascar Bourbon vanilla extract has a smoother flavor. Since I only used 1 teaspoon of it, you can’t really tell the difference. Plus, that’s what I had on hand. Any vanilla extract will do in this recipe.
Alright then. Sure will give it a try. Thanks!
This looks scrumptious 🙂
Thanks Jess!
I love fresh blueberries in anything – it such a gorgeous color! this looks so amazing!
Thanks Elise!
Yum, I was just thinking how good a blueberry breakfast cake sounded – I’m going to try one with buckwheat soon. I’m susceptible to alliteration. Thanks for sharing this! I love the inclusion of sour cream & lemon here – so fresh and tangy.
Thanks Erin! And thanks for stopping by. Hope you’ll enjoy it as much as I have.
Have to try this for the antioxidants, loaded with blueberries!
If you prefer a more coffee cake like recipe, I have a Blueberry Buckle on the site too. Enjoy!
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the cake is marvelous!!! since i don’t have such a small pan i did muffins and here you can see the result: http://espritimage.wordpress.com/2013/05/06/coffee-break/ ^^