Buttermilk Blueberry Breakfast Cake
A delicious and simple Buttermilk Blueberry Breakfast Cake, perfect for summer mornings.
Equipment
- Stand Mixer
- baking pan
Ingredients
Butter and Sugar
- ½ cup unsalted butter room temperature
- 1 large lemon zest
- 1 cup sugar set aside 1 tablespoon for sprinkling
Wet Ingredients
- 1 large egg room temperature
- 1 teaspoon vanilla
- ½ cup buttermilk
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
Blueberries
- 2 cups fresh blueberries picked over
Instructions
Baking Instructions
- 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. 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.
- Grease an 8- or 9-inch square baking pan with butter or coat with non-stick spray. If you have parchment paper on hand, line the pan with parchment on top of the butter. Spread the batter into the pan.
- Sprinkle the batter with the remaining tablespoon of sugar. Bake for 35 to 45 minutes. Check with a toothpick for doneness. Let cool at least 15 minutes before serving.
Notes
This cake can be made ahead of time and frozen. Can also use frozen berries without thawing. Great for brunch or dessert.
Nutrition
Serving: 1pieceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 400IUVitamin C: 5mgCalcium: 15mgIron: 1mg
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