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Raspberry Breakfast Cake
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Raspberry Breakfast Cake

Course Breakfast, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 9 slices
Author Pam / For the Love of Cooking

Equipment

  • 8 x 8-inch Baking Dish
  • Hand Mixer or Stand Mixer

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 or stand mixer until smooth and creamy.
  • Add the egg and vanilla and beat until combined.
  • Mix the flour, baking powder, and salt until well combined. 
  • Add the flour mixture to the butter mixture a little at a time, alternating with the buttermilk, and gently fold in most of the raspberries. 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 them.
  • Sprinkle 1-2 tablespoons of sugar evenly on 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!