Buttermilk Blueberry Breakfast Cake Recipe
This Buttermilk Blueberry Breakfast Cake is a delightful and tender cake bursting with juicy blueberries. It’s perfect for breakfast or brunch, with a hint of lemon and a sprinkle of sugar on top for a touch of sweetness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 1 8- or 9-inch cake 1x
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cake Batter:
- 1/2 cup unsalted butter, room temperature
- Zest from 1 large lemon
- 1 cup sugar (set aside 1 tablespoon for sprinkling)
- 1 egg, room temperature
- 1 tsp. vanilla
- 2 cups all-purpose flour (set aside 1/4 cup to toss with blueberries)
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 2 cups fresh blueberries
- 1/2 cup buttermilk
Topping:
- 1 tbsp sugar
Instructions
- Preheat the oven: Preheat oven to 350ºF.
- Cream butter and sugar: Cream butter with lemon zest and most of the sugar until light and fluffy.
- Add egg and vanilla: Mix in egg and vanilla until combined.
- Prepare dry ingredients: Toss blueberries with 1/4 cup of flour. Whisk remaining flour with baking powder and salt.
- Combine ingredients: Incorporate flour mixture into the batter, then add buttermilk. Fold in blueberries.
- Bake: Spread batter in a greased pan, sprinkle with sugar, and bake for 35-45 minutes.
- Cool and serve: Let the cake cool for at least 15 minutes before serving.
Notes
- You can line the baking pan with parchment paper for easier removal.
- Adjust baking time based on the size of your pan and oven.
- Feel free to add a streusel topping for extra crunch.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 18g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Blueberry Breakfast Cake, Buttermilk Cake, Lemon Blueberry Cake
