Buttermilk Blueberry Breakfast Cake
Published on March 1, 2022 by Raveaboutfood
My granddaughter loves blueberries, so I am always looking for yummy blueberry recipes like this one. Buttermilk Blueberry Breakfast Cake is delicious and loaded with blueberry goodness. The buttermilk makes it moist and fluffy and the lemon zest makes it bright and flavorful.
I’ve made this recipe on repeat for years. Full of sweet blueberries and tangy buttermilk, we simply love it. But it is one of my granddaughter’s favorites. She thinks I’m letting her get away with something by letting her eat CAKE for breakfast!
Buttermilk Blueberry Breakfast Cake
What’s needed?
- 1/2 cup unsalted butter, softened (1 stick)
- zest from one large lemon
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups fresh blueberries
- 1/2 cup buttermilk (or use 1/2 cup milk and 1/2 tablespoon of white vinegar mixed together and allowed to stand for 10 minutes)
How to make Buttermilk Blueberry Breakfast Cake?
- Heat the oven to 350 degrees. In a medium bowl, mix butter, lemon zest and sugar together until light and fluffy. Add the egg and vanilla and beat until combined.
- Meanwhile, toss the blueberries with 1/4 cup of the flour.
- Whisk together the remaining flour, baking powder and salt. Add half of the flour mixture to the butter mixture and blend well. Add all of the buttermilk and blend well. Add the rest of the flour mixture and stir until combined.
- Fold in the blueberries.
- Grease an 8×8-inch or 9×9-inch baking pan with cooking spray. You can also line the baking pan with parchment paper, if desired.
- Spread the batter in the pan evenly and sprinkle the top with an additional tablespoon of sugar.
- Bake the cake for 40-45 minutes, depending on the size of your baking pan. Use a toothpick to check for doneness. The toothpick should come out clean. Let the cake cool for 10-15 minutes before serving.
I served the breakfast cake with soft scrambled eggs and cold milk. It is a delicious start to any day. You will want to add this simple, tasty recipe to your family recipe box.
Buttermilk Blueberry Breakfast Cake
The buttermilk makes Buttermilk Blueberry Breakfast Cake moist and fluffy, while the lemon zest makes it bright and flavorful.
Ingredients
- 1/2 cup unsalted butter, softened (1 stick)
- zest from one large lemon
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups fresh blueberries
- 1/2 cup buttermilk, or use 1/2 cup milk and 1/2 tablespoon of white vinegar mixed together and allowed to stand for 10 minutes
Instructions
- Heat the oven to 350 degrees. In a medium bowl, mix butter, lemon zest and sugar together until light and fluffy. Add the egg and vanilla and beat until combined.
- Meanwhile, toss the blueberries with 1/4 cup of the flour.
- Whisk together the remaining flour, baking powder and salt. Add half of the flour mixture to the butter mixture and blend well. Add all of the buttermilk and blend well. Add the rest of the flour mixture and stir until combined.
- Fold in the blueberries.
- Grease an 8×8-inch or 9×9-inch baking pan with cooking spray. You can also line the baking pan with parchment paper, if desired. Spread the batter in the pan evenly and sprinkle the top with an additional tablespoon of sugar.
- Bake the cake for 40-45 minutes, depending on the size of your baking pan. Use a toothpick to check for doneness. The toothpick should come out clean. Let the cake cool for 10-15 minutes before serving.
Nutrition
Calories: 221kcalCarbohydrates: 33gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 35mgSodium: 185mgPotassium: 44mgFiber: 1gSugar: 17gVitamin A: 273IUCalcium: 58mgIron: 1mg