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Raspberry Breakfast Cake

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

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 together 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.

Raspberry Breakfast Cake

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!

Raspberry Breakfast Cake

 

Raspberry Breakfast Cake

Raspberry Breakfast Cake

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 9 slices
Author: Pam

Equipment

  • 8 x 8 baking dish

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 mixer until creamy and smooth. Add the egg and vanilla and beat until combined. 
  • Mix the flour together 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!
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6 Comments

  1. Looks yummy! Wonder how cranberries would be???

    1. 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