Buttermilk Blueberry Breakfast Cake
Delicious and simple Buttermilk Blueberry Breakfast Cake, perfect for summer mornings.
Equipment
- Stand Mixer
- baking pan
- spatula
Ingredients
Wet Ingredients
- ½ cup unsalted butter room temperature
- 1 large lemon zest
- 1 cup sugar set aside 1 tablespoon for sprinkling
- 1 large egg room temperature
- 1 teaspoon vanilla
- ½ cup buttermilk see FAQs below
Dry Ingredients
- 2 cups all-purpose flour set aside ¼ cup to toss with blueberries
- 2 teaspoon baking powder
- 1 teaspoon kosher salt I like 1.25 tsp
Fruits
- 2 cups fresh blueberries picked over
Instructions
Preparation
- Preheat the oven to 350ºF. Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of sugar until light and fluffy.
- Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
- Add half of the flour mixture to the batter, and stir with spatula to incorporate. Add all of the buttermilk. Stir. Add remaining flour, and stir until flour is absorbed. Fold in the blueberries. (Leave excess flour from the blueberry bowl behind.)
- Grease an 8- or 9-inch square baking pan with butter or coat with non-stick spray. Spread the batter into the pan. Sprinkle the batter with the remaining tablespoon of sugar. Bake for 35 to 45 minutes, checking for doneness.
- Let cool at least 15 minutes before serving.
Notes
Can be made ahead of time. Refrigerate batter and bake in the morning. Can be frozen for up to 3 months.
Nutrition
Serving: 1pieceCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 1mgCalcium: 30mgIron: 1mg
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