Buttermilk Blueberry Breakfast Cake
A tender and tangy breakfast cake that combines juicy blueberries with lemon zest, perfect for brunch or a special breakfast.
Ingredients
For the Cake
- ½ cup ½ cup (8 tablespoons | 4 oz | 113 g) unsalted butter, room temperature Ensure butter is at room temperature for best mixing
- 1 large Zest from 1 large lemon Adds brightness to the flavor
- 1 cup 1 cup (214 g) sugar, set aside 1 tablespoon for sprinkling Adjust for sweetness if desired
- 1 1 egg, room temperature Room temperature helps emulsification
- 1 tsp 1 tsp vanilla extract For additional flavor
- 2 cups 2 cups (256 g) all-purpose flour, set aside ¼ cup to toss with blueberries Measuring accurately is crucial
- 2 tsp 2 tsp baking powder Leavening agent for the cake
- 1 tsp 1 tsp kosher salt Adjustable based on personal taste; I like 1¼ tsp
- 2 cups 2 cups fresh blueberries, picked over Fresh blueberries work best
- ½ cup ½ cup buttermilk See FAQs for substitutes
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a stand mixer (or with a hand mixer), cream the butter, lemon zest, and 1 cup minus 1 tablespoon sugar until light and fluffy (about 2–3 minutes). Scrape down the bowl.
- Add the egg and vanilla. Beat until fully combined.
- In a small bowl, toss the blueberries with ¼ cup of the flour. Set aside.
- In another bowl, whisk the remaining flour with baking powder and salt.
Mixing and Baking
- Add half of the dry mixture to the butter mixture. Stir gently with a spatula until mostly incorporated.
- Pour in all the buttermilk. Stir just until combined.
- Add the remaining dry ingredients and stir until you no longer see dry flour. Don’t overmix.
- Fold in the blueberries gently. Leave any extra flour sitting in the blueberry bowl behind.
- Grease an 8- or 9-inch square pan with butter or nonstick spray. For easiest removal, line with parchment (especially helpful with an 8-inch pan).
- Spread the batter evenly in the pan. Sprinkle the top with the reserved 1 tablespoon sugar.
- Bake for 35–45 minutes, checking at 35 minutes. A toothpick should come out clean or with a few moist crumbs.
Cooling and Serving
- Cool at least 15 minutes before slicing so it sets and cuts neatly.
- Serve warm with salted butter melting over the top or add a spoonful of Greek yogurt or crème fraîche on the side.
Notes
Store tightly covered for up to 2 days at room temperature or refrigerate in an airtight container for up to 5 days. Freeze individual pieces for 2–3 months.