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Buttermilk Blueberry Breakfast Cake

Buttermilk Blueberry Breakfast Cake: Your Perfect Morning Treat

This Buttermilk Blueberry Breakfast Cake is a delightful morning treat bursting with flavor, making it a must-try for breakfast enthusiasts.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 9 slices
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Fresh Blueberries Juicy sweetness and vibrant color; choose firm, unblemished berries for the best flavor.
  • 2 cups All-Purpose Flour The cake's structure; gluten-free flour can be a substitute for a gluten-free option.
  • 2 teaspoons Baking Powder Ensures a light, fluffy texture as it helps the cake rise.
  • 1 teaspoon Kosher Salt Balances sweetness and enhances flavors; sea salt can be used as an alternative.
  • ½ cup Unsalted Butter Provides richness and moisture; use room temperature butter for even mixing.
  • 1 tablespoon Lemon Zest Brightens flavor and aroma; fresh zest is recommended for the best taste.
  • ¾ cup Sugar Sweetens the cake; a mix of granulated and brown sugar can add depth of flavor.
  • 1 large Egg Binds and adds moisture; a flax egg or applesauce can serve as a vegan substitute.
  • 1 teaspoon Vanilla Extract Adds warmth and enhances overall flavor.
  • 1 cup Buttermilk Contributes tanginess and tenderness to the crumb; substitute with milk mixed with vinegar or yogurt for a similar effect.

Equipment

  • 9-inch square baking dish
  • Mixer
  • Mixing bowls
  • Spatula

Method
 

Step-by-Step Instructions for Buttermilk Blueberry Breakfast Cake
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch square baking dish with butter or non-stick spray.
  2. In a small bowl, toss the fresh blueberries with ¼ cup of all-purpose flour until they are well coated.
  3. In a medium mixing bowl, whisk together the remaining flour, baking powder, and kosher salt until well combined.
  4. Using a mixer, cream the room temperature unsalted butter, lemon zest, and ¾ cup of granulated sugar together on medium speed until light and fluffy, about 2-3 minutes.
  5. Add the egg and vanilla extract to the creamed mixture, beating on low speed until just incorporated.
  6. Gradually add the flour mixture alternately with the buttermilk, starting and ending with the dry mix. Mix on low speed until just combined.
  7. Pour the batter into the prepared baking dish, smoothing the top with a spatula. Sprinkle the remaining sugar over the top of the batter.
  8. Bake for 35 to 45 minutes until golden and a toothpick inserted in the center comes out clean.
  9. Allow the cake to cool in the dish for 10-15 minutes before slicing and serving warm.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 2mgCalcium: 90mgIron: 1mg

Notes

Allow leftovers to be stored covered at room temperature for up to 3 days or refrigerated for up to 5 days.

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