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.

Ingredients

Scale

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

Instructions

Preheat Oven: Preheat your oven to 350 degrees F (180 degrees C) to ensure it is ready when your batter is prepared.
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.
Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is smooth and well combined.
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.
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.
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.
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.
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.
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