Description

This Buttermilk Blueberry Breakfast Cake is a moist, tender, and flavorful treat perfect for morning meals or brunch. Made with fresh or frozen blueberries, a hint of lemon zest, and a rich buttermilk batter, this cake offers a delightful balance of sweet and tangy flavors. It’s easy to prepare and baked to golden perfection, making it a comforting and wholesome way to start your day.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
2 tsp baking powder
½ tsp salt

Wet Ingredients

½ cup (1 stick) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
½ cup buttermilk

Additional Ingredients

2 cups fresh or frozen blueberries (if frozen, do not thaw)
1 tsp lemon zest (optional)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Prepare an 8-inch square baking dish by greasing and flouring it or lining it with parchment paper to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until combined. Set this mixture aside for later use.
Cream Butter and Sugar: In a large bowl, use an electric mixer or whisk to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This step helps create a tender texture in the cake.
Add Egg and Vanilla: Beat in the large egg and vanilla extract to the creamed mixture until fully incorporated, ensuring an even flavor throughout the batter.
Combine Flour and Buttermilk: Gradually add the dry flour mixture and buttermilk alternately to the wet ingredients, starting and ending with the flour mixture. Mix gently until just combined to avoid overworking the batter and to maintain moistness.
Fold in Blueberries and Lemon Zest: Carefully fold the fresh or frozen blueberries and optional lemon zest into the batter, distributing them evenly without crushing the berries.
Pour Batter into Pan: Transfer the prepared batter into the baking dish, spreading it evenly with a spatula for uniform baking.
Bake: Place the dish in the preheated oven and bake for 35 to 40 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
Cool and Serve: Allow the cake to cool slightly before slicing. Serve warm or at room temperature, perfect for a delicious breakfast treat.

Notes

You can use frozen blueberries directly without thawing to prevent them from bleeding into the batter excessively.
For extra flavor, add a teaspoon of lemon zest to brighten the cake.
Make sure not to overmix the batter to keep the cake light and tender.
Store leftovers covered at room temperature for up to two days or refrigerate for up to a week.
This cake is great reheated slightly or served cold, depending on your preference.