Bursting with Flavor: Buttermilk Blueberry Breakfast Cake
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
Scale
- 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