Description

This Buttermilk Blueberry Breakfast Cake is a moist, flavorful treat perfect for starting your day with a burst of fresh blueberries and a hint of lemon zest. Made with simple ingredients like buttermilk and butter, it’s an easy-to-make breakfast cake that offers a tender crumb and a lightly sweet flavor. Whether served warm or at room temperature, this cake pairs beautifully with your morning coffee or tea.

Ingredients

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Wet Ingredients

½ cup (1 stick) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
½ cup buttermilk
Zest of 1 lemon

Dry Ingredients

2 cups all-purpose flour (divided: 1¾ cups and ¼ cup)
2 teaspoons baking powder
½ teaspoon salt
2 cups fresh blueberries

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Instructions

Prepare Oven and Pan: Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan or line it with parchment paper to prevent sticking.
Cream Butter and Sugar: In a large bowl, cream together the softened butter, granulated sugar, and lemon zest until the mixture is light and fluffy, ensuring a smooth texture.
Add Egg and Vanilla: Beat in the egg and vanilla extract to the creamed mixture until well combined, creating a smooth batter base.
Mix Dry Ingredients: In a separate bowl, whisk together 1¾ cups of all-purpose flour, baking powder, and salt, ensuring even distribution of the leavening agent and seasoning.
Combine Ingredients Alternately: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Start and finish with the flour mixture, mixing gently to avoid overworking the batter.
Prepare Blueberries: In a small bowl, toss the blueberries with the remaining ¼ cup flour to coat them, which prevents them from sinking during baking.
Fold in Blueberries: Gently fold the floured blueberries into the batter, taking care not to crush them and maintaining an even distribution.
Fill Pan and Bake: Spread the batter evenly into the prepared baking pan and smooth the top. Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cake to cool completely in the pan before slicing to ensure neat pieces. Serve as a delightful breakfast or snack.

Notes

You can use frozen blueberries without thawing to prevent excess moisture in the batter.
Add a sprinkle of coarse sugar on top of the batter before baking to create a crunchy, sweet crust.
For a dairy-free version, substitute buttermilk with a mixture of milk and lemon juice or vinegar.
Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 240
Sugar: 17g
Sodium: 150mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg