Bursting with juicy blueberries and a tender crumb, this Blueberry Brunch Cake is the ultimate morning treat. Light, buttery, and slightly tangy from a hint of lemon zest, this cake is topped with a sweet crumble or glaze for extra indulgence. Perfect for breakfast, brunch, or a midday snack, it’s a delicious way to start the day!

Yield

8 - 10 servings

Ingredients

Cake
• Butter, softened | --- | 1/2 Cup (1 Stick)
• Granulated sugar | --- | 3/4 Cup
• Eggs | --- | 2
• Pure Vanilla Extract | --- | 1 Teaspoon (4 Oz.)
• All-purpose flour | --- | 1 Cup
• Baking powder | --- | 1 Teaspoon
• Baking soda | --- | 1/4 Teaspoon
• Salt | --- | 1/4 Teaspoon
• Sour cream | --- | 1/2 Cup
• Chopped pecans | --- | 1 Cup
• Firmly packed brown sugar | --- | 1/2 Cup
• Ground cinnamon | --- | 1 Teaspoon
• Fresh or frozen blueberries | --- | 1 Cup

Instructions

1. Preheat oven to 325º F. Spray 8-inch square pan with vegetable pan spray.
2. In large bowl, cream butter and sugar in large bowl with electric mixer until light and fluffy. Add eggs and vanilla; beat well. Combine flour, baking powder, baking soda and salt. Add alternately with sour cream to butter mixture. Mix until smooth. In a small bowl, combine nuts, brown sugar and cinnamon.
3. Spread half the batter into prepared pan. Mix blueberries with 3/4 cup nut mixture; sprinkle over batter. Top with remaining batter. Sprinkle with remaining nut mixture. Bake 35-40 minutes or until cake tester inserted in middle comes out clean.