Lemon Blueberry Overnight Breakfast Cake
Lemon Blueberry Overnight Breakfast Cake! Make the batter the night before, put it in the fridge and bake it the next morning!
Servings: 8 people
Calories: 376kcal
Ingredients
- 2 1/2 cups of all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup white sugar
- 1/4 teaspoon salt
- 2 eggs beaten well
- 1 cup buttermilk
- 1/4 cup lemon juice
- 2 tablespoons lemon zest
- 1/2 cup melted butter
- 1 teaspoon vanilla
- 2 cups blueberries
Instructions
- Grease a 9x13 baking pan and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda,sugar and salt.
- Add in the eggs, buttermilk, lemon juice, lemon zest, butter and vanilla.
- Beat with a mixer until blended.
- Fold in the blueberries gently.
- Spoon the dough into the prepared baking pan. Cover with plastic wrap and refrigerate overnight.
- In the morning, remove the pan and place on the counter while the oven is warming. Pre-heat your oven to 350 °F.
- Bake in the oven for 25-35 minutes, or until a cake tester inserted comes out clean.
- Remove and serve while warm!
Video
Notes
You can make this cake right away and it still bakes up great!
Nutrition
Calories: 376kcal | Carbohydrates: 56g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 74mg | Sodium: 302mg | Potassium: 228mg | Fiber: 2g | Sugar: 24g | Vitamin A: 485IU | Vitamin C: 8.5mg | Calcium: 95mg | Iron: 2.2mg