Description
This Buttermilk Blueberry Breakfast Cake is a delightful, soft, and moist cake filled with fresh blueberries and flavored with a hint of lemon zest. It’s the perfect way to start your day with a delicious balance of sweet and tart. The cake is tender from the buttermilk, and the crumb is light and fluffy—ideal for breakfast or brunch!
Ingredients
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½ cup (8 tablespoons | 4 oz | 113 g) unsalted butter, room temperature
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Zest from 1 large lemon
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1 cup (214 g) sugar (set aside 1 tablespoon for sprinkling)
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1 egg, room temperature
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1 tsp vanilla extract
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2 cups (256 g) all-purpose flour (set aside 1/4 cup to toss with the blueberries)
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2 tsp baking powder
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1 tsp kosher salt (1.25 tsp if you prefer a saltier balance)
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2 cups fresh blueberries, picked over
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½ cup buttermilk
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
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In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the lemon zest and beat until combined.
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Add the egg and vanilla extract, mixing until smooth and well combined.
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In a separate bowl, whisk together the flour, baking powder, and kosher salt.
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Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined—be careful not to overmix.
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In a small bowl, toss the fresh blueberries with the reserved 1/4 cup of flour (this helps prevent them from sinking to the bottom of the cake during baking).
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Gently fold the floured blueberries into the cake batter.
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Pour the batter into the prepared cake pan and smooth the top with a spatula.
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Sprinkle the remaining 1 tablespoon of sugar over the top of the cake.
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Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean, and the cake is golden brown on top.
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Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
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Slice and enjoy as a perfect breakfast or snack!
Notes
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For a richer flavor, you can substitute some of the butter with sour cream or Greek yogurt.
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Feel free to use frozen blueberries if fresh ones aren’t available. Just don’t thaw them before adding to the batter.
- You can add a glaze or dust with powdered sugar for an extra sweet touch if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American