Lemon Blueberry Breakfast Cake Recipe

Steps

1. 1Preheat oven to 350º F. Spray a 9x13 baking dish with nonstick baking spray, brush with homemade pan release, or spread with a thin coating of butter and then lightly flour the pan, removing any excess flour.
2. 2In a large mixing bowl, whisk together 2 cups of flour, baking powder, salt, and sugars until well-combined.
3. 3Combine milk and lemon juice and zest in a separate bowl. Set aside for later use.
4. 4Pour melted butter into dry ingredients and stir together until really well-combined with a rubber spatula. Add eggs one at a time, combining well after each addition.
5. 5Add milk and lemon mixture to the batter and stir well.
6. 6Gently fold in blueberries. Pour batter into prepared baking dish.
7. 7Sprinkle blueberries from the topping ingredients onto the top of the cake batter. Then, sprinkle entire top of cake with 3 tablespoons of granulated sugar to form a sugary crust on the baked cake.
8. 8Bake cake for 40-45 minutes until a cake tester or toothpick inserted in the center comes out clean. You can follow my tips for how to tell when your cake is done. Allow to cool completely, about 15-20 minutes before serving.
9. 9Store cake slices in an airtight container for up to 3 days.