Blueberry Buttermilk Breakfast Cake
Blueberry Buttermilk Breakfast Cake 🫐🍰
This soft, moist cake is ideal for breakfast or brunch, bursting with juicy blueberries, bright lemon zest, and the subtle tang of buttermilk. It’s comforting, lightly sweet, and perfect with a cup of coffee or tea.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh blueberries | 2 cups |
| All-purpose flour, divided | 2 cups |
| Granulated sugar, plus 1 tablespoon | 1 cup |
| Large egg, room temperature | 1 |
| Buttermilk | ½ cup |
| Unsalted butter, softened | ½ cup (1 stick) |
| Lemon zest | 2 tablespoons |
| Baking powder | 2 teaspoons |
| Vanilla extract | 1½ teaspoons |
| Salt | 1 teaspoon |
| Cinnamon (optional) | ½ teaspoon |
Instructions
Step 1: Heat Oven & Prepare Pan
- Preheat the oven to 350°F (175°C).
- Lightly butter or spray a 9×5-inch baking dish.
Step 2: Prepare the Blueberries
- Toss the blueberries with ¼ cup of the flour until evenly coated. Set aside.
Step 3: Cream Butter, Sugar & Zest
- In a large bowl or stand mixer, beat the softened butter, 1 cup sugar, and lemon zest for 3–5 minutes until pale and fluffy.
Step 4: Add Egg & Vanilla
- Mix in the egg until fully blended, then stir in the vanilla extract.
Step 5: Combine Dry Ingredients
- In a separate bowl, whisk together the remaining 1¾ cups flour, baking powder, salt, and cinnamon (if using).
Step 6: Make the Batter
- Add the dry ingredients and buttermilk to the butter mixture in alternating additions, beginning 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.
- Spread the batter evenly in the prepared pan.
- Sprinkle the top with the remaining 1 tablespoon of sugar.
Step 8: Bake
- Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Cool & Serve
- Place the cake on a wire rack and let cool for at least 15 minutes.
- Serve warm or at room temperature.
