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Blueberry Breakfast Cake with Lemon Yogurt Glaze

September 15, 2015 2 Comments

Blueberry Breakfast Cake

This was originally supposed to be a “Dan in the Kitchen” post, but the man in question decided he would rather watch me bake than actually do any baking himself. Still, he spent enough time hovering over my shoulder during the baking process – “supervising” and “quality checking”, he said – that it pretty much amounted to a Dan in the Kitchen event.

In fact, when I was pulling the cake out of the oven the first time, he leaned over, sniffed, and said “I think it needs a few more minutes.” The best part? He was right!

Blueberry Breakfast Cake

I think I’ve mentioned this before, but blueberry cake is something I have aspired to perfect since the day Dan and I started dating in college. The only food he ever showed any enthusiasm for was his grandmother’s blueberry cake, so of course I had to have the recipe. His mother eventually gave it to me, but I misplaced it while moving down here for law school, so I never had a chance to try it.

Fortunately, this recipe turned out to be a serious contender for a place in Dan’s heart as The Greatest Blueberry Treat ever. The cake is soft and moist, not too sweet, packed with juicy blueberries, and topped with a wonderfully crunchy streusel topping. Served drizzled with tangy-sweet lemon yogurt sauce, it’s pretty much the perfect combination of flavors and textures.

Blueberry-Breakfast-Cake-17b

Fun fact: Dan devoured half the pan while I was taking pictures. Then when I was done, he ate both the pieces I’d been photographing. That’s love, you guys – intense blueberry love.

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Print
Blueberry Breakfast Cake with Lemon Yogurt Gaze
Author: Tina @ Just Putzing Around the Kitchen
 
Ingredients
For the cake:
  • ½ cup (1 stick) unsalted butter, at room temperature
  • ¾ cup granulated sugar
  • 1 large egg
  • ⅔ cup buttermilk
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 cups all-pupose flour
  • 3 cups fresh blueberries
For the topping:
  • 1 cup light brown sugar
  • 1 cup all-purpose flour
  • 1 tsp ground cinnamon
  • ½ cup (1 stick) unsalted butter, cut into pieces at room temperature
For the glaze:
  • 1 cup powdered sugar
  • Zest of 1 lemon
  • Juice of ½ a lemon
  • 1 tbsp plain Greek yogurt
  • ¼ tsp vanilla
Directions
To make your cake:
  1. Preheat the oven to 375 degrees F. Lightly butter or grease an 8-inch square baking pan.
  2. In a large bowl, cream together the butter and sugar.
  3. Beat in the egg, buttermilk, baking powder, and salt.
  4. Stir in about half of the flour, and mix until well-incorporated.
  5. Stir in the rest of the flour.
  6. Carefully fold in your fresh blueberries.
  7. Spoon the batter evenly into the prepared pan and set it aside.
  8. In a separate, medium-sized bowl, combine your brown sugar, flour, cinnamon, and butter.
  9. Using a pastry cutter or a fork (or your hands), cut the mixture until it's crumbly and has the texture of wet sand. Sprinkle the topping evenly over your cake batter.
  10. Bake for 45-50 minutes, or until a cake tester or toothpick comes out clean.
  11. Cool completely.
To make your glaze:
  1. While your cake is cooling, combine powdered sugar with the lemon zest, lemon juice and vanilla in a small bowl. Whisk until smooth.
  2. Then, whisk in the greek yogurt (your mixture will immediately become more liquid).
To serve:
  1. Cut your cake into squares and serve warm, drizzled with the lemon glaze.
  2. Enjoy!
3.3.3077

(Slightly adapted from Foodie Crush’s recipe)

You may also like:

  • Chinese Bakery-Style Birthday Cake with Strawberry Mousse Filling
  • Sunday Brunch: Overnight Lemon-Glazed French Toast Bake
  • Strawberries and Cream Pie

Filed Under: Bread, Breakfast, Cake, Fruit, Kid-Friendly Tagged With: berries, breakfast food, cake, quick bread

Comments

  1. raquel says

    December 5, 2015 at 2:24 pm

    Greetings! I just found your blog (I think the lavender biscuit recipe via google got me here) & I can earnestly say I’ve never been more inspired by a food blog.

    I appreciate you ( & dan lol)

    Reply
    • justputzing says

      December 7, 2015 at 9:34 am

      Thanks! 🙂

      Reply

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Hi! I'm Tina - D.C. based attorney, lover of reality and food-related television, stress-eater, and unabashed fantasy/sci-fi dork. Read More…

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