Blueberry Lemon Breakfast Cake

Gateways Inn

51 Walker Street , Lenox, MA 01240-2719 Stati Uniti d'America


  • 6 tablespoons Butter, Softened
  • 1 cup Sugar
  • 2 Eggs
  • 1 1/2 cups All Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 1/2 cup Milk
  • 1 cup Fresh Blueberries, Washed
  • 1 1/2 tablespoons Lemon Zest (Grated Rind)
  • 1 teaspoon Lemon Juice


  1. Preheat oven to 350 Degrees F. Grease & dust with flour a loaf or Bundt pan.
  2. In a mixer fitted with a paddle, cream the butter and the sugar. Add the eggs, and mix.
  3. Sift together the flour, baking powder & salt.
  4. Add the dry ingredients, alternately with the milk, to the butter mixture. Mix completely. Then add in the blueberries, lemon & juice. Stir carefully, so as not to crush the berries.
  5. Pour batter into prepared pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
About this recipe:

Blueberry Lemon Breakfast Cake