Ingredients: – 1/2 cup softened butter – 1 cup granulated sugar – 2 large egg – 1 tsp vanilla extract – 2 tbsp lemon zest – 1/2 cup sour cream or Greek yogurt
– 1 1/2 cups all-purpose flour – 1 tsp baking powder – 1/4 tsp baking soda – 1/4 tsp salt – 1 cup fresh or frozen blueberrie – 1 tbsp flour (for coating blueberries) – For the Glaze: 1 cup powdered sugar, 2-3 tbsp fresh lemon juice
Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan. Toss blueberries with 1 tbsp flour. Cream butter and sugar, then add eggs, vanilla, lemon zest, and sour cream.
Mix in dry ingredients until just combined. Gently fold in blueberries. Bake for 35-40 minutes. Cool in pan for 10 minutes, then transfer to a wire rack.
Whisk powdered sugar and lemon juice for the glaze. Drizzle over cooled cake. Enjoy the tangy sweetness of this Lemon Blueberry Breakfast Cake for a delightful morning treat!