Dinners, Dishes and Desserts · by Erin Sellin★ 4.6 (42)
Blueberry Breakfast Cake
NUTRITION · PER SERVING60M COOK
CAL 15%·PRO 10%
CARBS 47G62% OF CAL
4G FIBER26G SUGAR17G OTHER
FAT 12G35% OF CAL
6G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender butter and yogurt cake studded with fresh blueberries, perfect for breakfast or brunch. The lemon zest adds brightness to the moist crumb.
mainamericanbaked goodeggs🥧 baking dish🔥 ovenvegetarian
View the full recipe on Dinners, Dishes and Desserts →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 1/2 cup butter (softened)
- zest from 1 lemon
- 1 cup + 1 Tablespoon granulated sugar
- 1 whole large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon salt
- 2 cups fresh blueberries
- 1/2 cup vanilla yogurt ((or buttermilk))
At a glance
PER SERVING · TIME 60M
CAL 15%·PRO 10%
CARBS 47G62% OF CAL
4G FIBER26G SUGAR17G OTHER
FAT 12G35% OF CAL
6G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 50m
- Sodium
- 336mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 139mg
- Calcium
- 28mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 336MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.