Lemon-Infused Blueberry Breakfast Delight

Lemon-Infused Blueberry Breakfast Delight

Name: Lemon-Infused Blueberry Breakfast Delight
Total time: 85 min
Ingredients: 120g all-purpose flour; 50g quick-cooking oats (not instant); 1 ½ teaspoons baking powder; ¼ teaspoon baking soda; ¼ teaspoons kosher salt; 100g plus 15g granulated sugar; 2 lemons; 150g plain Greek yogurt; 85g unsalted butter, melted; 1 large egg; 225g fresh or frozen blueberries

Start your morning with this delightful breakfast treat bursting with the flavors of juicy blueberries and zesty lemon. With a blend of yogurt, oats, and a hint of sweetness, this breakfast cake is a satisfying way to kick off your day.

85 min

easy

8 servings

287kcal

calories

47g

carbohydrates

47mg

cholesterol

10g

fat

fiber

protein

saturated fat

201mg

sodium

24g

sugar

unsaturated fat

Breakfast American

Ingredients

120g all-purpose flour

50g quick-cooking oats (not instant)

1 ½ teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoons kosher salt

100g plus 15g granulated sugar

2 lemons

150g plain Greek yogurt

85g unsalted butter, melted

1 large egg

225g fresh or frozen blueberries

Directions

Step 1

Begin by preheating the oven to 175°C. Grease and flour an 8.5-inch springform cake pan and set it aside.

Step 2

In a bowl, combine the flour, oats, baking powder, baking soda, and salt. Set aside.

Step 3

In a separate bowl, mix 100g of sugar with the finely grated zest of 2 lemons. Rub the lemon zest into the sugar to release its flavor.

Step 4

To the lemony sugar, add the yogurt, melted butter, and egg. Squeeze in the juice of 1 lemon (approximately 1/2 a lemon). Whisk well to combine.

Step 5

Add the flour mixture to the wet mixture and fold together until just combined.

Step 6

Spoon half of the cake batter into the prepared pan, spreading it into an even layer, and scatter half of the blueberries on top.

Step 7

Add the remaining batter on top and spread it out to cover the blueberries. Scatter the remaining blueberries on top and press down gently to push them into the batter. Sprinkle with the remaining 15g of granulated sugar.

Step 8

Bake in the preheated oven for 40-50 minutes if using fresh blueberries, or 50-60 minutes if using frozen. The cake is done when it looks golden all over and a skewer inserted into the center comes out with a few moist crumbs stuck to it. Allow the cake to cool in the pan for 10 minutes before removing and serving.