Blueberry Breakfast Cake with Lemon Yogurt Gaze
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
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!
Recipe by Just Putzing Around the Kitchen at