Nostalgic Appeal
This cake reminds me of cozy kitchens and the sweet aroma of baking. It’s the kind of treat that makes everyone feel happy and comforted. The combination of blueberries and lemon is a classic for a reason, and this cake showcases those flavors beautifully. It’s a recipe that’s sure to become a cherished tradition in your own home.
Homemade Focus
While store-bought cakes can be tempting, there’s something truly special about a homemade cake. You control the ingredients, ensuring freshness and quality. Plus, the process of baking is a joy in itself, and the aroma that fills your kitchen is simply irresistible.
Flavor Goal
The flavor profile I’m aiming for is a delightful mix of sweet, tart, and citrusy. The sweetness of the cake is perfectly balanced by the tartness of the blueberries and the bright zest of the lemon. The buttermilk adds a subtle tang and creates a wonderfully tender crumb. It’s a symphony of flavors that will leave you wanting more.
Ingredient Insights
Let’s delve into the key ingredients that make this cake so delicious! We start with [describe the butter: creamy unsalted butter, softened to room temperature, providing richness and moisture to the cake]. Then comes the [describe the lemon: the zest of a large lemon, adding a bright and citrusy aroma and flavor]. We can’t forget the [describe the sugar: granulated sugar, providing sweetness and helping to create a light and fluffy texture]. The star of the show is the [describe the blueberries: fresh blueberries, plump and juicy, bursting with flavor and adding a touch of tartness]. And finally, the secret ingredient is the [describe the buttermilk: tangy buttermilk, adding moisture and a subtle tang that complements the sweetness of the cake]. Each ingredient plays a crucial role in creating the overall deliciousness of this cake.
Essential Equipment
For this recipe, you’ll need a few essential pieces of equipment: a stand mixer or hand-held mixer, a large mixing bowl, a spatula, measuring cups and spoons, a zester, and an 8- or 9-inch square baking pan. Parchment paper is also helpful for easy removal.
Ingredients
- ½ cup (8 tablespoons | 4 oz | 113 g) unsalted butter, room temperature
- Zest from 1 large lemon
- 1 cup (214 g) sugar (set aside 1 tablespoon for sprinkling)
- 1 egg, room temperature
- 1 tsp. vanilla
- 2 cups (256 g) all-purpose flour (set aside ¼ cup of this to toss with the blueberries)
- 2 tsp. baking powder
- 1 tsp. kosher salt (I like 1.25 tsp)
- 2 cups fresh blueberries, picked over
- ½ cup buttermilk
Step-by-Step Instructions
- Preheat and Prep: Preheat the oven to 350ºF (175°C). Grease an 8- or 9-inch square baking pan with butter or coat with non-stick spray. Line the pan with parchment paper for easier removal.
- Cream Butter and Sugar: Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of sugar until light and fluffy.
- Add Egg and Vanilla: Add the egg and vanilla and beat until combined.
- Prepare Dry Ingredients and Blueberries: Toss the blueberries with ¼ cup of flour. In a separate bowl, whisk together the remaining flour, baking powder, and salt.
- Combine Wet and Dry Ingredients: Add half of the flour mixture to the batter and stir with a spatula to incorporate. Add all of the buttermilk and stir. Add the remaining flour mixture and stir until the flour is absorbed. Fold in the blueberries (leaving any excess flour from the blueberry bowl behind).
- Bake: Spread the batter into the prepared pan. Sprinkle the batter with the remaining tablespoon of sugar. Bake for 35 to 45 minutes (or up to 50 minutes), checking with a toothpick for doneness. A 9-inch pan will be done sooner, while an 8-inch pan might need the full 45-50 minutes.
- Cool and Serve: Let cool at least 15 minutes before serving.
Troubleshooting
- Cake is too dense: Make sure you don’t overmix the batter. Mix until just combined.
- Blueberries are sinking to the bottom: Toss the blueberries with flour before adding them to the batter.
- Cake is browning too quickly: Cover the dish loosely with foil during the last part of baking.
Tips and Variations
- For a more intense lemon flavor, add a teaspoon of lemon extract to the batter.
- You can use frozen blueberries if fresh are not available. Do not thaw them.
- Add a streusel topping for extra sweetness and crunch.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Serving and Pairing Suggestions
This Buttermilk Blueberry Breakfast Cake is delicious on its own, but it also pairs well with a cup of coffee or tea. It’s perfect for breakfast, brunch, or an afternoon treat.
Nutritional Information (Estimated, per serving)
(This information is an estimate based on average values for the ingredients used and a serving size of 1/9th of the cake. Actual values may vary depending on specific brands, ingredient substitutions, and portion sizes.)
- Calories: Approximately 300-400
- Fat: Approximately 15-20g
- Saturated Fat: Approximately 8-12g
- Cholesterol: Approximately 50-75mg
- Protein: Approximately 5-7g
- Carbohydrates: Approximately 40-50g
- Fiber: Approximately 2-3g
- Sugar: Approximately 20-25g
- Sodium: Approximately 200-300mg
To get more precise nutritional information:
- Use a nutrition calculator: Many online calculators allow you to input the specific brands and quantities of ingredients you use. This will give you the most accurate results.
- Check food labels: Pay close attention to the nutrition facts panels on the packaging of your ingredients.
- Adjust for variations: If you make substitutions (e.g., different flour), adjust the calculations accordingly.
Bursting with Flavor: Buttermilk Blueberry Breakfast Cake
Description
This Buttermilk Blueberry Breakfast Cake is a delightful treat! Juicy blueberries and a tangy buttermilk crumb make this cake irresistible. Learn how to make this easy and delicious recipe!
Ingredients
- ½ cup (8 tablespoons | 4 oz | 113 g) unsalted butter, room temperature
- Zest from 1 large lemon
- 1 cup (214 g) sugar (set aside 1 tablespoon for sprinkling)
- 1 egg, room temperature
- 1 tsp. vanilla
- 2 cups (256 g) all-purpose flour (set aside ¼ cup of this to toss with the blueberries)
- 2 tsp. baking powder
- 1 tsp. kosher salt (I like 1.25 tsp)
- 2 cups fresh blueberries, picked over
- ½ cup buttermilk
Instructions
- Preheat and Prep: Preheat the oven to 350ºF (175°C). Grease an 8- or 9-inch square baking pan with butter or coat with non-stick spray. Line the pan with parchment paper for easier removal.
- Cream Butter and Sugar: Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of sugar until light and fluffy.
- Add Egg and Vanilla: Add the egg and vanilla and beat until combined.
- Prepare Dry Ingredients and Blueberries: Toss the blueberries with ¼ cup of flour. In a separate bowl, whisk together the remaining flour, baking powder, and salt.
- Combine Wet and Dry Ingredients: Add half of the flour mixture to the batter and stir with a spatula to incorporate. Add all of the buttermilk and stir. Add the remaining flour mixture and stir until the flour is absorbed. Fold in the blueberries (leaving any excess flour from the blueberry bowl behind).
- Bake: Spread the batter into the prepared pan. Sprinkle the batter with the remaining tablespoon of sugar. Bake for 35 to 45 minutes (or up to 50 minutes), checking with a toothpick for doneness. A 9-inch pan will be done sooner, while an 8-inch pan might need the full 45-50 minutes.
- Cool and Serve: Let cool at least 15 minutes before serving
Recipe Summary and Q&A
Q: Can I make this cake ahead of time?
A: Yes! This cake can be made ahead of time and stored at room temperature for up to 3 days.
Q: Can I freeze this cake?
A: Yes, you can freeze this cake. Wrap it tightly in plastic wrap and then foil. It can be frozen for up to 3 months. Thaw overnight at room temperature.
Q: Can I use a different size pan?
A: Yes, but the baking time may need to be adjusted. Keep an eye on the cake and check for doneness with a toothpick.