Blueberry Breakfast Bars

5 from 2 votes

Blueberry Breakfast bars (otherwise known as breakfast cake) is a delicious way to bring in the blueberry picking season! Packed with fresh blueberries and perfect as a pairing with your morning coffee, this dense and thick batter makes up the most wonderfully sweet breakfast bar. Leave with a bit of crunchy sugar topping or add homemade lemon glaze.

Prep Time15

Cook Time45

Cool15

Total Time1 15

Course: Breakfast

Cuisine: American

Servings: slices

Calories: 175kcal

Author: Trisha Haas - Salty Side Dish

Ingredients

1 stick unsalted butter softened
1 tbsp lemon zest
3/4 cup sugar + 1 tablespoon extra
1 egg – room temperature
1 tsp vanilla extract
1 3/4 cup flour + ¼ cup flour to toss with blueberries
2 tsp baking powder
1 tsp salt
1 1/2 cup blueberries – lightly tossed with a bit of flour
1/2 cup milk

Glaze

1/2 cup powdered sugar
2-4 tbsp heavy cream
lemon zest to top

Instructions

Preheat oven to 350 degrees. Prepare an 8x8 inch pan with nonstick spray.
In a large bowl, cream together the butter, ¾ cup sugar, and lemon zest until the mixture is light and fluffy.
Add in the egg and vanilla and mix until combined. Set aside.
In a small bowl, toss together the ¼ cup flour and blueberries until coated. Set aside.
In a medium bowl, mix the flour, salt, and baking powder.
Add half of the flour mixture into the wet mixture and mix until combined.
Add in the remaining flour mixture and the milk; mix until well combined. Fold in the blueberries.
Spread the batter into your prepared pan, batter will be thick, and sprinkle the top with the 1 tablespoon of sugar.
Bake for 40-45 minutes, until a toothpick comes out clean.
Cool for 10-15 minutes before cutting and serving. Lightly cover with foil and store on the counter.
Prepare the glaze by mixing the powdered sugar and heavy cream, start with 2 tbsp. of cream and continue to add more until the desired consistency has been reached. Drizzle all over the top and sprinkle a little lemon zest on top.

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