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Lemon-Blueberry Breakfast Cake

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Ingredients :

Cooking spray
3 c. (360 g.) all-purpose flour
3/4 tsp. kosher salt
1/2 tsp. baking soda
1 c. (2 sticks) unsalted butter, room temperature
2 tsp. finely grated lemon zest
2 1/4 c. (450 g.) granulated sugar, divided, plus more for dusting (optional)
3 large eggs, room temperature
2 tsp. pure vanilla extract
1 c. buttermilk, room temperature
3 c. fresh blueberries, divided
Powdered sugar, for serving

lemon blueberry breakfast cake topped with sugar

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Directions :

Step 1
Preheat oven to 350Β°. Grease a 13″-by-9″ baking pan with cooking spray. Line with parchment, leaving a 2″ overhang on both long sides. Grease parchment with cooking spray.
Step 2
In a large bowl, whisk flour, salt, and baking soda until combined.
Step 3
In another large bowl, using handheld mixer on medium-high speed (or in the bowl of a stand mixer fitted with the paddle attachment), beat butter, lemon zest, and 2 cups granulated sugar until light and fluffy, about 4 minutes. Add eggs one at a time, beating well after each addition. Add vanilla and beat until combined.
Step 4
Add half of dry ingredients and beat on low speed until just combined. Add buttermilk and remaining dry ingredients. Continue to beat on low speed until just combined. Fold 2 1/2 cups blueberries into batter.
Step 5
Spread batter into prepared pan and sprinkle with remaining 1/2 cup blueberries and 1/4 cup granulated sugar.
Step 6
Bake cake until light golden and a tester inserted into the center comes out clean, 60 to 65 minutes. Let cool completely in pan.
Step 7
Using parchment overhang, lift cake out of pan. Dust with more granulated sugar, if desired, before slicing.

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