Buttermilk Blueberry Breakfast Cake Recipe

Introduction

This Buttermilk Blueberry Breakfast Cake is a delightful way to start your day with fresh fruit and a tender crumb. Bursting with juicy blueberries and a hint of lemon, it’s moist, flavorful, and perfect with a cup of coffee or tea.

Ingredients

• 1/2 cup Unsalted Butter
• Zest of 1 Lemon
• 1 cup Granulated Sugar
• 1 tablespoon Granulated Sugar
• 1 Egg
• 1 tablespoon Vanilla Extract
• 2 cups All-Purpose Flour
• 2 tablespoons Baking Powder
• 1 teaspoon Kosher Salt
• 2 cups Fresh Blueberries
• 1/2 cup Buttermilk

Instructions

1. Step 1: Preheat the oven to 350 degrees F (180 degrees C).
2. Step 2: Using a stand mixer or hand-held mixer, cream the unsalted butter with the lemon zest and 1 cup of granulated sugar until light and fluffy.
3. Step 3: Add the egg and vanilla extract, then beat until fully combined.
4. Step 4: Toss the blueberries with 1/4 cup of the flour. In a separate bowl, whisk together the remaining flour, baking powder, and kosher salt.
5. Step 5: Add half of the flour mixture to the batter and stir gently. Pour in the buttermilk and stir again. Add the remaining flour mixture and stir until just combined. Fold in the blueberries, leaving any excess flour behind.
6. Step 6: Grease an 8 or 9-inch square baking pan with butter or non-stick spray. If available, line the pan with parchment paper. Spread the batter evenly in the pan and sprinkle with the remaining tablespoon of sugar.
7. Step 7: Bake for 35 to 45 minutes. A 9-inch pan will take about 35 minutes, while an 8-inch pan may require 40 to 45 minutes. Check doneness with a toothpick; if it comes out clean, the cake is done.
8. Step 8: Allow the cake to cool for at least 15 minutes before slicing and serving.

Tips & Variations

• For extra flavor, try adding a teaspoon of ground cinnamon or cardamom to the dry ingredients.
• If you don’t have fresh blueberries, frozen can be used—just do not thaw before tossing with flour.
• For a dairy-free version, substitute buttermilk with a mixture of almond milk and a tablespoon of lemon juice.

Storage

Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm slices gently in the microwave for about 15 seconds or until just warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Toss them with flour while still frozen to prevent them from sinking and bleeding into the batter.

Can I make this cake in a different size pan?

Yes, you can use an 8 or 9-inch square pan. Baking times may vary slightly; keep an eye on the cake and check with a toothpick for doneness.

Buttermilk Blueberry Breakfast Cake Recipe

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★★★★★

4.4 from 88 reviews

• Author: Noah
• Total Time: 55 minutes
• Yield: 9 servings 1x
• Diet: Vegetarian

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Description

This Buttermilk Blueberry Breakfast Cake is a moist and tender cake bursting with fresh blueberries and a hint of lemon zest. Perfect for a special breakfast or brunch, this cake combines the tanginess of buttermilk with the sweetness of sugar and aromatic vanilla, baked to golden perfection. It’s easy to make and delivers a delightful balance of flavors and textures in every bite.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/2 cup Unsalted Butter
• 1 Egg
• 1 tablespoon Vanilla Extract
• 1/2 cup Buttermilk

Dry Ingredients

• 2 cups All-Purpose Flour, divided
• 2 tablespoons Baking Powder
• 1 teaspoon Kosher Salt
• 1 cup Granulated Sugar
• 1 tablespoon Granulated Sugar (for topping)

Fruit and Flavoring

• Zest of 1 Lemon
• 2 cups Fresh Blueberries

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Instructions

1. Preheat Oven: Preheat your oven to 350 degrees F (180 degrees C) to ensure it is ready when your batter is prepared.
2. Cream Butter, Lemon Zest, and Sugar: Using a stand mixer or hand-held mixer, beat the unsalted butter, lemon zest, and 1 cup granulated sugar together until the mixture is light and fluffy, incorporating air for a tender crumb.
3. Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is smooth and well combined.
4. Prepare Blueberries and Dry Mix: Toss 2 cups fresh blueberries with 1/4 cup of the all-purpose flour to prevent them from sinking. In a separate bowl, whisk the remaining flour with baking powder and kosher salt.
5. Combine Wet and Dry Ingredients: Add half of the dry flour mixture to the wet batter and gently fold with a spatula. Stir in all the buttermilk, then fold in the remaining dry flour mixture. Finally, fold in the floured blueberries, leaving behind any excess flour.
6. Prepare Baking Pan: Grease an 8 or 9-inch square baking pan with butter or non-stick spray. For extra insurance against sticking, line the pan with parchment paper over the buttered surface.
7. Transfer Batter and Top: Spread the batter evenly in the prepared pan and sprinkle 1 tablespoon granulated sugar evenly over the top for a slight crunchy finish.
8. Bake: Bake the cake in the preheated oven for 35 to 45 minutes. A 9-inch pan will take about 35 minutes, while an 8-inch pan may take 40 to 45 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
9. Cool Before Serving: Let the cake cool in the pan for at least 15 minutes to firm up before slicing and serving.

Notes

• Make sure to toss the blueberries with flour before adding them to the batter; this prevents them from sinking to the bottom during baking.
• If you use a different size pan, adjust the baking time accordingly.
• For extra flavor, brush the top with a little melted butter as soon as it’s out of the oven.
• This cake is best served warm or at room temperature.
• Store leftovers covered at room temperature for 2 days or refrigerate for up to 5 days.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Breakfast Cake
• Method: Baking
• Cuisine: American

Keywords: buttermilk blueberry cake, breakfast cake, blueberry cake, lemon blueberry cake, easy breakfast cake