Description
Indulge in the delightful flavors of Buttermilk Blueberry Breakfast Cake, a moist and fruity treat that brings back cherished memories of warm summer mornings. This easy-to-make cake features a tender crumb infused with zesty lemon and studded with fresh blueberries, making it perfect for breakfast, brunch, or as a sweet snack any time of day. Serve it warm or chilled, topped with fresh berries or a drizzle of honey for an extra touch of sweetness. Whether enjoyed with coffee or as a comforting dessert, this beloved recipe is sure to impress family and friends alike.
Ingredients
Scale
- ½ cup unsalted butter
- 1 cup sugar (plus 1 tablespoon for sprinkling)
- 1 egg
- 2 cups all-purpose flour (plus ¼ cup for blueberries)
- 2 tsp baking powder
- 1 tsp kosher salt
- Zest from 1 large lemon
- 2 cups fresh blueberries
- ½ cup buttermilk
Instructions
- Preheat oven to 350ºF and grease an 8-inch or 9-inch square baking pan.
- Cream butter and lemon zest until fluffy; gradually add sugar.
- Mix in the egg and vanilla until combined.
- Toss blueberries in reserved flour and set aside.
- Combine remaining flour, baking powder, and salt; mix into wet ingredients alternately with buttermilk.
- Fold in blueberries gently; pour batter into prepared pan.
- Sprinkle with reserved sugar and bake for 35-45 minutes until golden.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 270
- Sugar: 16g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Use room temperature ingredients for better mixing. Avoid overmixing to keep the cake fluffy. Allow to cool before slicing for clean cuts.