Raspberry Breakfast Cake
I made this raspberry breakfast cake recently because I had some raspberries that were too tart to eat plain. The cake is very easy to make, doesn’t take too long to bake, and tastes wonderful for breakfast, brunch, or snack time. My kids and husband all raved about the cake and said it was moist and flavorful without being overly sweet. Perfect for breakfast!
Raspberry Breakfast Cake
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
How to Make a Raspberry Breakfast Cake
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 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!
Equipment
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
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!
Cake for the breakfast…why not?! It looks so inviting and tasty.
Delicious Pam !!
Looks yummy! Wonder how cranberries would be???
Sue,
You may need to add a bit more sugar to balance the tartness but I think it would be tasty! Let me know how it turns out!
-Pam
Perfect for breakfast with a cup of coffee.
Definitely adding this to my breakfast rotation for Remy!
I am looking forward to trying this for my office coffee time- could I use maple syrup in place of sugar? Looking for ways to avoid refined sugar.
Thanks for input!
Lynn,
I’ve never tried replacing the sugar with maple syrup before, and I’m not sure how it would turn out since you need to cream the butter and sugar together. If you try it, please let me know how it turns out.
-Pam
I made this breakfast cake as stated and it was DELICIOUS! We have an over abundance of raspberries for a few weeks, and am so glad I found this recipe. Moist and so tasty but not overly sweet. I topped it with fresh whipped cream and it was an office hit. Thanks for a wonderful recipe – the lemon zest made it so fresh!
Lynn,
I’m so happy you enjoyed this breakfast cake recipe. Thank you for taking the time to let me know.
-Pam