Description
This Buttermilk Blueberry Breakfast Cake is a delightful treat that’s perfect for breakfast or brunch. With a tender crumb and bursts of fresh blueberries, it’s a simple yet impressive dish to start your day.
Ingredients
Units
Scale
Main Ingredients:
- 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 the blueberries)
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 2 cups fresh blueberries
- 1/2 cup buttermilk
Instructions
- Preheat the Oven: Preheat the oven to 350ºF.
- Cream Butter and Sugar: Cream butter with lemon zest and sugar until light and fluffy. Add egg and vanilla, beat until combined.
- Prepare Dry Ingredients: Toss blueberries with 1/4 cup of flour. Whisk remaining flour with baking powder and salt.
- Combine Ingredients: Add flour mixture to batter, alternating with buttermilk. Fold in blueberries.
- Bake: Spread batter in a greased pan, sprinkle with sugar. Bake for 35-45 minutes.
- Cool and Serve: Let cool for at least 15 minutes before serving.
Notes
- Prepare ahead by refrigerating batter overnight.
- Can be doubled and baked in a 9×13-inch pan.
- Substitute buttermilk with milk and vinegar/lemon juice.
- Gluten-free option available with suitable flour mixes.
- Batter should be thick for best results.
- Can be frozen and reheated before serving.
Nutrition
- Serving Size: 1 piece
- Calories: Approx. 220
- Sugar: 12g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
