Blueberry Breakfast Cake
1 1/4 cups granulated sugar, divided
1/2 cup plus 2 tablespoons room temperature butter, divided
2 1/2 cups all-purpose flour, divided
1 tablespoon baking powder
1 teaspoon salt
3/4 cup heavy cream
1/4 cup water
2 cups fresh blueberries
2 teaspoons grated lemon zest, divided
Cream together 1 cup sugar and 1/2 cup butter until light and fluffy in an electric mixer; add eggs, one at a time, mixing well after each addition.
In a separate bowl, combine 2 cups flour, baking powder, and salt. In a large measuring cup combine the cream and water; whisk together.
Add to the flour mixture to the creamed mixture alternately with the cream liquid. Pour the batter into a greased and floured 13 x 9-inch baking pan.
Toss the blueberries in 1/4 cup flour and 1 teaspoon lemon rind. Spoon the berry mixture over the batter.
Combine the remaining ¼ cup sugar, ¼ cup flour and the remaining teaspoon of lemon zest.r; cut in the remaining 2 tablespoons butter with a pastry blender, two knives or your fingers until the mixture resembles coarse crumbs. Sprinkle over the berries.
Bake in preheated 375 degrees F oven for 45 minutes. Cool on a wire rack. Dust the top of the cake with powdered sugar before serving.
3 1/4 cups all-purpose flour, plus more for counter
½ cup packed brown sugar
1 tablespoon. baking powder
1 teaspoon kosher salt
1/2 cup (1 stick) cold unsalted butter, cut into cubes
1 cup fresh blueberries
2 large eggs, beaten
1 teaspoon vanilla extract
1 cup heavy cream, plus more for brushing
Coarse sugar, for sprinkling on the top
Preheat oven to 400°F and line a large baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, and salt. Add butter and, using a pastry cutter or your hands, cut butter into the flour until the size of peas. Add fruit and toss to coat.
Make a well in the mixture and add the eggs and heavy cream. Mix with your hands until just combined. Turn dough out onto a lightly floured board or counter and pat into an 8″ round. Cut into 8 triangles and place on the prepared baking sheet.
Brush with heavy cream and sprinkle with coarse sugar. Bake until lightly golden, 20 to 22 minutes.
Let cool 5 minutes on the baking sheet, then transfer the scones to a rack to cool completely.