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Buttermilk Blueberry Breakfast Cake

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This Buttermilk Blueberry Breakfast Cake is so moist and yummy, enjoy!

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Rate this recipe 4.5/5 (142 Votes)

Ingredients

  • 1/2 cup unsalted butter, room temperature
  • 2 teaspoons lemon zest or more — zest from 1 large lemon
  • 7/8 cup* + 1 tablespoon sugar**
  • 1 egg, room temperature
  • 1 teaspoon vanilla
  • 2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 cups fresh blueberries
  • 1/2 cup buttermilk***
  • 7/8 cup = 3/4 cup + 2 tablespoons
  • This 1 tablespoon is for sprinkling on top
  • To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only 1/2 cup of the prepared mixture for the recipe.

Details

Servings 12

Preparation

Step 1

Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 to 45 minutes. Check with a toothpick for doneness.

If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

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