Back in April my house hosted a few of our friends for brunch on a sunny Saturday. It was finally feeling like spring and I wanted to make a summer feeling dish because of it! I found this recipe for a blueberry breakfast bake, and was intrigued since it seemed so easy but looked delicious. It ended up being a crowd pleaser AND it makes your house smell AMAZING.
I took the recipe from Alexandra Cooks but I adapted it slightly for my preferences:
- ½ cup unsalted butter, room temperature
- zest from 1 lemon
- 1 cup sugar (set aside 1 tablespoon for sprinkling)
- 1 egg, room temperature
- 1 tsp. vanilla
- 2 cups all-purpose flour (set aside 1/4 cup of this to toss with the blueberries)
- 2 tsp. baking powder
- 1 tsp. salt
- 2 cups fresh blueberries, picked over
- ½ cup 2% milk
- Preheat the oven to 350ºF. Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of sugar until light and fluffy.
- Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
- Add half of the flour mixture to the batter, and stir with spatula to incorporate. Add all of the milk. Stir. Add remaining flour, and stir until flour is absorbed. Fold in the blueberries. (Leave excess flour from the blueberry bowl behind.)
- Coat an 8- or 9-inch square baking pan with non-stick spray. Spread the batter into the pan. Sprinkle the batter with the remaining tablespoon of sugar. Bake for 35 to 45 minutes — a 9-inch pan will be done in closer to 35 minutes; an 8-inch pan usually needs 40 to 45 minutes. Check with a toothpick to see if it is done, and edges should be turning golden brown. Let cool at least 15 minutes before serving.
If you are having brunch or even friends over for dessert, I highly recommend this blueberry breakfast bake recipe! My friends were going back for seconds and thirds, which is not usually the case when we get together! Tossing the blueberries in flour makes them not sink to the bottom, which is a game changer when making a recipe like this. The lemon zest inside also added unexpected flavor and the sugar on top brings more texture, which I love!
Do you love blueberry recipes in the summer? Let me know in the comments!