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–+ servings
Buttermilk Blueberry Breakfast Cake

Buttermilk Blueberry Breakfast Cake

A delicious and simple Buttermilk Blueberry Breakfast Cake, perfect for summer mornings, yielding 12 to 16 pieces.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Servings 12 pieces

Equipment

  • stand mixer
  • 8- or 9-inch square baking pan

Ingredients
  

  • ½ cup unsalted butter room temperature
  • 1 large lemon zest
  • 1 cup sugar set aside 1 tablespoon for sprinkling
  • 1 large egg room temperature
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour set aside ¼ cup to toss with blueberries
  • 2 teaspoon baking powder
  • 1 teaspoon kosher salt can use 1.25 tsp
  • 2 cups fresh blueberries picked over
  • ½ cup buttermilk

Instructions
 

  • Preheat the oven to 350ºF. Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of 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 half of the flour mixture to the batter, and stir with spatula to incorporate. Add all of the buttermilk. Stir. Add remaining flour, and stir until flour is absorbed. Fold in the blueberries.
  • Grease an 8- or 9-inch square baking pan with butter or coat with non-stick spray. Spread the batter into the pan. Sprinkle the batter with the remaining tablespoon of sugar. Bake for 35 to 45 minutes.
  • Check with a toothpick for doneness. Let cool at least 15 minutes before serving.

Notes

This cake can be made ahead of time, doubled, or modified with various fruits. Can be frozen for up to 3 months.

Nutrition

Serving: 1piece
Keyword blueberry cake, breakfast cake, buttermilk cake, dessert, summer cake
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