Buttermilk Blueberry Breakfast Cake
Bright, bursting blueberries and a hint of tangy buttermilk make mornings so much sweeter with this delicious breakfast cake.
Servings: 8 servings
Calories: 250kcal
Equipment
- Mixing Bowl
- Baking Pan
Ingredients
Ingredients
- 1/2 cup unsalted butter room temperature
- 1 large lemon zest only
- 1 cup sugar set aside 1 tablespoon for sprinkling
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour set aside 1/4 cup to toss with blueberries
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups fresh blueberries picked over
- 1/2 cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan to prevent sticking.
- In a mixing bowl, cream together the butter, lemon zest, and the cup of sugar (minus the reserved tablespoon) until light and fluffy. This takes about 2-3 minutes using a hand mixer or stand mixer.
- Add the egg and vanilla extract to the creamed mixture, beating well until completely combined.
- In a separate bowl, mix together the flour (minus the reserved 1/4 cup), baking powder, and kosher salt.
- Gently toss the fresh blueberries with the reserved 1/4 cup flour to help prevent them from sinking to the bottom of your cake during baking.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry mixture, mixing until just combined—don’t overmix!
- Gently fold in the flour-coated blueberries with a spatula, being careful not to crush them for evenly distributed bursts of flavor.
- Spread the batter evenly into your prepared baking pan. Sprinkle the reserved tablespoon of sugar over the top for a sweet, crackly crust.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay). If the top starts to brown too quickly, tent it loosely with foil.
- Let the cake cool in the pan for 10-15 minutes before slicing and serving. Enjoy warm or at room temperature!
Notes
Store any leftover cake tightly covered at room temperature for up to two days. For longer storage, place the cake in an airtight container in the refrigerator for up to five days.
Nutrition
Calories: 250kcal | Carbohydrates: 35g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 180mg | Potassium: 150mg | Fiber: 1g | Sugar: 15g | Vitamin A: 400IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg