Description
This moist and delicious blueberry breakfast cake is a perfect start to your day! Made with fresh blueberries, a hint of lemon zest, and the richness of buttermilk, it’s a treat that balances sweetness and tang in every bite.
Ingredients
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½ cup (8 tablespoons | 4 oz | 113 g) unsalted butter, room temperature
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Zest from 1 large lemon
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1 cup (214 g) sugar (set aside 1 tablespoon for sprinkling)
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1 egg, room temperature
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1 tsp vanilla extract
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2 cups (256 g) all-purpose flour (set aside 1/4 cup of this to toss with the blueberries)
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2 tsp baking powder
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1 tsp kosher salt (or 1.25 tsp, depending on preference)
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2 cups fresh blueberries, picked over
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½ cup buttermilk (refer to FAQs for more details)
Instructions
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Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
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In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the lemon zest and egg, and mix until fully incorporated. Stir in the vanilla extract.
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In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the flour mixture. Be careful not to overmix.
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Gently fold in the blueberries. Toss them with the reserved ¼ cup of flour before adding to help prevent them from sinking to the bottom.
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Pour the batter into the prepared pan and smooth the top. Sprinkle the reserved tablespoon of sugar evenly over the top.
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Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
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If you don’t have buttermilk, you can make a quick substitute by mixing ½ cup milk with 1 tsp vinegar or lemon juice. Let it sit for 5 minutes before using.
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For extra flavor, you can also add a few teaspoons of cinnamon or nutmeg to the batter.
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This cake is perfect for breakfast or brunch, but it also makes a lovely dessert with a dollop of whipped cream or a dusting of powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Keywords: buttermilk, blueberry, breakfast cake, brunch, dessert, easy cake