Description
Indulge in the delightful flavors of this Buttermilk Blueberry Breakfast Cake. A tender, lemon-infused cake studded with juicy blueberries makes for a perfect morning treat.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour (divided)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- zest of 1 lemon
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- 1/2 cup buttermilk
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking pan or line with parchment paper.
- Mix Wet Ingredients: Cream butter, sugar, and lemon zest. Add egg and vanilla, mix well.
- Combine Dry Ingredients: In a separate bowl, whisk 1 3/4 cups flour, baking powder, and salt.
- Combine Mixtures: Gradually add dry ingredients to wet, alternating with buttermilk.
- Add Blueberries: Toss blueberries with remaining flour, fold into batter.
- Bake: Spread batter in pan, bake 35–40 minutes until toothpick comes out clean.
- Cool and Serve: Let cake cool slightly before serving.
Notes
- This cake can also be made with frozen blueberries—do not thaw before adding.
- Delicious served warm with powdered sugar or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 260
- Sugar: 18g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
