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.

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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

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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.