Description

This Blueberry Buttermilk Breakfast Cake is a moist and delicious treat perfect for morning gatherings or weekend brunch. Bursting with fresh blueberries and a hint of lemon zest, it’s baked to golden perfection and topped with a crunchy coarse sugar finish. Easy to make and irresistible, it combines the tangy richness of buttermilk with a tender crumb that will delight your taste buds.

Ingredients

Scale

Wet Ingredients

1/2 cup unsalted butter, softened
1 egg
1 teaspoon vanilla extract
1/2 cup buttermilk
Zest from one lemon

Dry Ingredients

2 cups all-purpose flour, divided
1/2 cup sugar
1 teaspoon salt
2 teaspoons baking powder
1 tablespoon coarse sugar for topping

Fruit

2 cups fresh blueberries

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking pan thoroughly and set aside to prevent sticking.
Cream Butter Mixture: In a medium-sized mixing bowl, cream together the softened butter, lemon zest, and sugar until light and fluffy. Then add the egg and vanilla extract, beating until fully combined and smooth.
Mix Dry Ingredients and Prepare Blueberries: In a separate bowl, whisk together 1¾ cups of the flour, salt, and baking powder. Toss the blueberries in the remaining ¼ cup flour to coat them evenly, which helps prevent them from sinking in the batter.
Combine Batter: Alternately add the dry flour mixture and buttermilk to the creamed butter mixture, mixing gently after each addition until just combined. Be careful not to overmix to keep the cake tender. Then, gently fold in the floured blueberries, distributing them evenly without breaking.
Assemble and Bake: Spread the batter evenly into the prepared baking pan. Sprinkle the top with the coarse sugar for a crunchy sweet topping. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Remove the cake from the oven and let it cool in the pan for about 15 minutes before slicing and serving. This allows the cake to set and makes for easier slicing.

Notes

Using fresh blueberries will give the best flavor, but frozen blueberries can be used if thawed and drained well.
Coating the blueberries in flour prevents them from sinking to the bottom of the cake.
You can substitute lemon zest with orange zest for a different citrus twist.
For a dairy-free option, substitute buttermilk with a mixture of plant milk and vinegar or lemon juice.
Ensure not to overmix the batter to maintain a light and tender cake texture.
This cake is best enjoyed fresh but can be stored covered at room temperature for up to two days.

Nutrition

Serving Size: 1 slice (approx. 1/6 of cake)
Calories: 320
Sugar: 22g
Sodium: 280mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 4g
Cholesterol: 65mg