Lemon Blueberry Breakfast Cake With Sour Cream
A delicious breakfast cake for brunch, breakfast, or Easter
Ingredients
- 1 cup granulated sugar
- *optional zest of a lemon
- 3/4 cup unsalted butter
- 2 large eggs
- 1 cup sour cream, full fat or plain yogurt
- 1 tsp. vanilla extract
- 2 cups all purpose flour
- 1/4 tsp. salt
- 1 tsp. baking soda
- 2 cups frozen blueberries
Glaze
- 2/3 cup icing sugar
- 1 Tbsp. fresh or bottled lemon juice
- 1 Tbsp. heavy cream
Instructions
- Preheat the oven to 350 and grease an 8x11 glass baking dish with butter and set it aside.
- In a large bowl, add in the sugar and zest the lemon on top.
- Press the zest into the sugar until it turns a pale yellow.
- Add in the butter, and cream sugar and butter together using the hand mixer.
- Mix in the eggs, then the sour cream and stir in the vanilla and set aside.
- In a medium bowl, add in the flour, salt, baking soda and whisk.
- Sift the dry ingredients over the wet ingredients and mix with a rubber spatula until just combined.
- Gently fold in the blueberries.
- Pour batter into the prepared dish and smooth it out.
- Bake for 50 minutes to 1 hour. Check at the 50 minute mark as ovens vary and you don't want to over bake it.
- You will know when its done when a tooth pick comes out clean from the center of the cake.
- Place on a wire rack to completely cool before adding the glaze.
- Mix all the glaze ingredients together in a small bowl, you can sift the icing sugar into the bowl before adding the rest of the ingredients for a smoother glaze.
- Add the glaze on top of the cake with a silicon brush.
- Slice and serve.