Raspberry Breakfast Cake

Name: Raspberry Breakfast Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 9 slices
Ingredients: ½ cup unsalted butter, room temperature; ¾ cup white sugar; Zest of 1 lemon; 1 egg, room temperature; 1 tsp vanilla extract; 2 cups flour; 2 tsp baking powder; 1 tsp salt; ½ cup buttermilk; 2 cups fresh raspberries, divided; 1-2 tbsp white sugar, for sprinkling on top

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
9 slices
Course
Dessert, Breakfast
Cuisine
American

Raspberry Breakfast Cake

Samara Jones

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

½ cup unsalted butter, room temperature
¾ cup white sugar
Zest of 1 lemon
1 egg, room temperature
1 tsp vanilla extract
2 cups flour
2 tsp baking powder
1 tsp salt
½ cup buttermilk
2 cups fresh raspberries, divided
1-2 tbsp white sugar, for sprinkling on top

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Instructions

Preheat the oven to 350 degrees. Coat an 8 × 8 baking dish with cooking spray.
Cream the butter, sugar, and lemon zest together with a hand mixer until creamy and smooth. Add the egg and vanilla and beat until combined.
Mix the flour with the baking powder and salt until well mixed.
Add the flour mixture to the butter mixture a little at a time alternating with the buttermilk. Fold in most of the raspberries gently. Side note: The batter will be very thick.
Spread batter into the pan evenly. Gently push the remaining few raspberries into the top of the cake in places that need one.
Sprinkle the 1-2 tablespoons of sugar evenly on top of the batter.
Place into the oven and bake for 40-45 minutes or until a tester inserted into the center of the cake comes out clean.
Let it cool for at least 10-15 minutes before cutting and serving. Enjoy!