Buttermilk Blueberry Breakfast Cake
A delightful Buttermilk Blueberry Breakfast Cake perfect for summer mornings, easy to make and adaptable.
Equipment
- Stand mixer or hand-held mixer
- 8- or 9-inch square baking pan
- Spatula
Ingredients
- ½ cup unsalted butter, room temperature
- 1 large lemon zest
- 1 cup sugar set aside 1 tablespoon for sprinkling
- 1 large egg, room temperature
- 1 teaspoon vanilla
- 2 cups all-purpose flour set aside ¼ cup of this to toss with the blueberries
- 2 teaspoon baking powder
- 1 teaspoon kosher salt (I like 1.25 tsp)
- 2 cups fresh blueberries, picked over
- ½ cup buttermilk see FAQs below
Instructions
- Preheat the oven to 350ºF. 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 the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
- Add half of the flour mixture to the batter, and stir with spatula to incorporate. Add all of the buttermilk. Stir. Add remaining flour, and stir until flour is absorbed. Fold in the blueberries.
- Grease an 8- or 9-inch square baking pan with butter or coat with non-stick spray. Spread the batter into the pan. Sprinkle the batter with the remaining tablespoon of sugar. Bake for 35 to 45 minutes, checking with a toothpick for doneness.
- Let cool at least 15 minutes before serving.
Notes
Can this be made ahead of time? Yes. Can this be doubled? Yes. What if I don’t have buttermilk? Use 2% or whole milk or make your own buttermilk. Can this be made gluten free? Yes. Can I bake this into muffins? Yes. Can I use frozen berries? Yes.
Nutrition
Serving: 1pieceCalories: 250kcalCarbohydrates: 34gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 180mgPotassium: 90mgFiber: 1gSugar: 15gVitamin A: 400IUVitamin C: 1mgCalcium: 25mgIron: 1mg
Tried this recipe?Let us know how it was!