Six Sisters' Stuff · by Steph Loaiza★ 4.0 (6)
Lemon Blueberry Breakfast Cake Recipe
NUTRITION · PER SERVING45M COOK
CAL 15%·PRO 14%
CARBS 51G67% OF CAL
3G FIBER22G OTHER26G TOTAL SUGAR
FAT 9G26% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light and tender lemon-blueberry cake with a subtle citrus flavor. Perfect for breakfast or brunch, easy to make and crowd-pleasing.
mainamericanbaked good🥣 mixer🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 9- ½ cup butter
- 1 lemon (zested and juiced)
- 1 cup sugar
- 1 egg
- 2 teaspoon vanilla
- 2 cups flour (divided)
- 2 teaspoon baking powder
- ½ teaspoon salt
- ⅔ cup buttermilk
- 2 cups blueberries (fresh)
At a glance
PER SERVING · TIME 45M
CAL 15%·PRO 14%
CARBS 51G67% OF CAL
3G FIBER22G OTHER26G TOTAL SUGAR
FAT 9G26% OF CAL
1G SAT8G 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
- 35m
- Sodium
- 184mg
- Total sugar
- 26g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 160mg
- Calcium
- 60mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 184MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.