Blueberry Buttermilk Breakfast Cake
Blueberry Buttermilk Breakfast Cake 🫐🍰
A tender, moist cake perfect for breakfast or brunch, packed with fresh blueberries, a touch of lemon zest, and the rich tang of buttermilk.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh blueberries | 2 cups |
| All-purpose flour, divided | 2 cups |
| Sugar, plus 1 tablespoon | 1 cup |
| Large egg, room temperature | 1 |
| Buttermilk | 1/2 cup |
| Unsalted butter, softened | 1/2 cup (1 stick) |
| Lemon zest | 2 tablespoons |
| Baking powder | 2 teaspoons |
| Vanilla extract | 1 1/2 teaspoons |
| Salt | 1 teaspoon |
| Cinnamon (optional) | 1/2 teaspoon |
Instructions
Step 1: Preheat Oven and Prep Pan
- Preheat oven to 350°F (175°C).
- Lightly grease a 9×5-inch baking dish with butter or non-stick spray.
Step 2: Prep Blueberries
- Toss the blueberries with 1/4 cup of the flour until lightly coated. Set aside.
Step 3: Cream Butter, Sugar, and Lemon Zest
- In a large bowl or stand mixer, cream together the softened butter, 1 cup sugar, and lemon zest for 3–5 minutes, until fluffy and lightened in color.
Step 4: Add Egg and Vanilla
- Beat in the egg until fully incorporated, then mix in the vanilla extract.
Step 5: Mix Dry Ingredients
- In a separate bowl, whisk together the remaining 1 3/4 cups flour, baking powder, salt, and cinnamon (if using).
Step 6: Combine Batter
- Alternately add the dry mixture and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix on low speed just until combined.
Step 7: Fold in Blueberries
- Gently fold the floured blueberries into the batter.
- Pour the batter into the prepared baking dish.
- Sprinkle the top with the remaining 1 tablespoon sugar.
Step 8: Bake
- Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
Step 9: Cool and Serve
- Transfer the cake to a wire rack to cool for at least 15 minutes.
- Serve warm or at room temperature.
