Buttermilk Blueberry Breakfast Cake: A Sweet and Simple Morning Treat
This Buttermilk Blueberry Breakfast Cake is a sweet and simple morning treat! It’s a moist and fluffy cake bursting with juicy blueberries and a hint of lemon zest.
Ingredients
Scale
- ½ cup (8 tablespoons | 4 oz | 113 g) unsalted butter, room temperature
- Zest from 1 large lemon
- 1 cup (214 g) sugar (set aside 1 tablespoon for sprinkling)
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups (256 g) all-purpose flour (set aside ¼ cup of this to toss with the blueberries)
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups fresh blueberries, picked over
- ½ cup buttermilk
Instructions
- Preheat and Cream Butter and Sugar: Preheat the oven to 350°F (177°C). Cream together the butter, lemon zest, and sugar until light and fluffy using a stand mixer or hand-held mixer.
- Add Egg and Vanilla: Add the egg and vanilla extract to the butter mixture and beat until well combined.
- Prepare Dry Ingredients and Blueberries: Toss the blueberries with ¼ cup of the flour. In a separate bowl, whisk together the remaining flour, baking powder, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk, and mix until just combined. Be careful not to overmix.
- Fold in Blueberries: Gently fold in the blueberries, leaving any excess flour behind in the bowl.
- Bake: Grease an 8- or 9-inch square baking pan with butter or non-stick spray. If desired, line the pan with parchment paper. Spread the batter into the pan and sprinkle with the remaining tablespoon of sugar. Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for at least 15 minutes before serving.
Find it online: https://cookupjoy.com/buttermilk-blueberry-breakfast-cake/