A tender, fruity breakfast treat
This Blueberry Buttermilk Breakfast Cake is moist, soft, and bursting with fresh blueberries. Bright lemon zest and the rich tang of buttermilk make it a perfect morning indulgence, whether for a weekend brunch or a weekday pick-me-up.
Blueberry Buttermilk Breakfast Cake
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fresh blueberries | 2 cups |
| All-purpose flour, divided | 2 cups |
| Sugar, plus 1 tbsp | 1 cup |
| Large egg, room temperature | 1 |
| Buttermilk | 1/2 cup |
| Unsalted butter, softened | 1/2 cup (1 stick) |
| Lemon zest | 2 tbsp |
| Baking powder | 2 tsp |
| Vanilla extract | 1 1/2 tsp |
| Salt | 1 tsp |
| Cinnamon, optional | 1/2 tsp |
Instructions
Step 1: Preheat and Prep Pan
Preheat oven to 350°F (175°C). Lightly grease a 9×5-inch baking dish with butter or non-stick spray.
Step 2: Coat Blueberries
Toss the blueberries in 1/4 cup of the flour until lightly coated. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter, sugar, and lemon zest for 3–5 minutes until fluffy and pale.
Step 4: Add Egg and Vanilla
Mix in the egg until fully incorporated, then stir in the vanilla extract.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the remaining flour, baking powder, salt, and cinnamon (if using).
Step 6: Build the Batter
Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix on low speed until just combined.
Step 7: Fold in Blueberries
Gently fold the floured blueberries into the batter. Pour into the prepared baking dish and sprinkle the top with 1 tablespoon of sugar.
Step 8: Bake
Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
Step 9: Cool and Serve
Transfer to a wire rack and cool for at least 15 minutes. Serve warm or at room temperature.
