Buttermilk Blueberry Breakfast Cake – This Buttermilk Blueberry Breakfast Cake recipe is a delightful way to start your day on a sweet note. The combination of fresh blueberries and lemon zest gives this cake a bright and tangy flavor that pairs perfectly with a cup of coffee or tea. The best part? This cake is easy to make and uses simple ingredients that you probably already have in your pantry.
My husband and I discovered this recipe a few years ago and it has become a family favorite ever since. Every time we make this cake, the aroma fills our home and we all eagerly wait for it to cool down so we can enjoy a slice (or two) for breakfast. I love how versatile this recipe is – you can use any fresh berries you have on hand, and the lemon zest adds a burst of flavor that really takes this cake to the next level. Whether we have guests over or it’s just the two of us, this cake never fails to impress.
Why This Buttermilk Blueberry Breakfast Cake Recipe Is the Best?
- This cake is incredibly moist and tender, thanks to the addition of buttermilk in the batter.
- The combination of fresh blueberries and lemon zest creates a deliciously bright and tangy flavor that will wake up your taste buds.
- The recipe is easy to follow and uses simple ingredients that you probably already have in your pantry.
- This cake is perfect for breakfast or brunch, but it also makes a great dessert or snack.
- The recipe is versatile – you can use any fresh berries you have on hand or even mix and match different types of berries.
Ingredients:
- 1/2 cup (113g) unsalted butter, room temperature
- Zest from 1 large lemon
- 1 cup (214g) sugar (set aside 1 tablespoon for sprinkling)
- 1 egg, room temperature
- 1 tsp. vanilla extract
- 2 1/4 cups (280g) all-purpose flour (set aside 1/4 cup of this to toss with the blueberries)
- 2 tsp. baking powder
- 1 1/4 tsp. kosher salt
- 2 cups fresh blueberries, picked over
- 1/2 cup buttermilk
Directions:
Preheat the oven to 350ºF. Grease an 8- or 9-inch square baking pan or something similar.
In a stand mixer or with a hand-held mixer, cream the butter with the lemon zest and 1 cup minus 1 tablespoon of sugar until light and fluffy.
Add the egg and vanilla extract and beat until combined.
In a separate bowl, whisk together 2 cups of flour, baking powder, and salt.
Add half of the flour mixture to the batter and stir with a spatula to incorporate. Add all of the buttermilk and stir. Add the remaining flour mixture and stir until the flour is absorbed.
Toss the blueberries with 1/4 cup of flour and fold them into the batter. (Leave excess flour from the blueberry bowl behind.)
Spread the batter into the prepared pan. Sprinkle the remaining tablespoon of sugar over the batter.
Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. Let cool at least 15 minutes before serving.
Notes:
- Make sure the butter is at room temperature before starting to cream it with the sugar, as this will help the ingredients incorporate better and create a smoother batter.
- Tossing the blueberries with a little bit of flour will help prevent them from sinking to the bottom of the cake.
- If you don’t have buttermilk on hand, you can make a substitute by mixing regular milk with vinegar or lemon juice. For this recipe, add 1/2 tablespoon of vinegar or lemon juice to 1/2 cup of milk, stir, and let it sit for a few minutes until it curdles.
In conclusion, this Buttermilk Blueberry Breakfast Cake is a delicious and easy-to-make treat that is perfect for breakfast or brunch. Its moist texture, bursting with juicy blueberries, and light lemony flavor will delight your taste buds and make you crave for more. Whether you’re serving it to your family or guests, it’s sure to be a crowd-pleaser. So go ahead and give this recipe a try, and enjoy a slice of this delightful cake with your morning coffee or tea.
FAQ
What can I use instead of buttermilk?
If you don’t have buttermilk, you can make a substitute by mixing regular milk with vinegar or lemon juice. For this recipe, add 1/2 tablespoon of vinegar or lemon juice to 1/2 cup of milk, stir, and let it sit for a few minutes until it curdles.
Can I use frozen blueberries?
Fresh blueberries are recommended for this recipe, but you can use frozen blueberries if you thaw them and drain off any excess liquid before tossing them with flour.
Can I use a different type of fruit?
You can try using other types of berries or fruit in this recipe, but keep in mind that the baking time may need to be adjusted depending on the juiciness of the fruit.
How should I store leftovers?
Store any leftover cake in an airtight container at room temperature for up to 2 days. If you prefer, you can also refrigerate the cake to make it last a bit longer.
Can I freeze this cake?
Yes, you can freeze this cake. Wrap it tightly in plastic wrap and then aluminum foil or a freezer bag, and freeze for up to 2 months. To thaw, leave it at room temperature for a few hours or overnight in the fridge.
Buttermilk Blueberry Breakfast Cake
Ingredients
- 1/2 cup 113g unsalted butter, room temperature
- Zest from 1 large lemon
- 1 cup 214g sugar (set aside 1 tablespoon for sprinkling)
- 1 egg room temperature
- 1 tsp. vanilla extract
- 2 1/4 cups 280g all-purpose flour (set aside 1/4 cup of this to toss with the blueberries)
- 2 tsp. baking powder
- 1 1/4 tsp. kosher salt
- 2 cups fresh blueberries picked over
- 1/2 cup buttermilk
Instructions
- Preheat the oven to 350ºF. Grease an 8- or 9-inch square baking pan or something similar.
- In a stand mixer or with a hand-held mixer, cream the butter with the lemon zest and 1 cup minus 1 tablespoon of sugar until light and fluffy.
- Add the egg and vanilla extract and beat until combined.
- In a separate bowl, whisk together 2 cups of flour, baking powder, and salt.
- Add half of the flour mixture to the batter and stir with a spatula to incorporate. Add all of the buttermilk and stir. Add the remaining flour mixture and stir until the flour is absorbed.
- Toss the blueberries with 1/4 cup of flour and fold them into the batter. (Leave excess flour from the blueberry bowl behind.)
- Spread the batter into the prepared pan. Sprinkle the remaining tablespoon of sugar over the batter.
- Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. Let cool at least 15 minutes before serving.
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