Buttermilk Blueberry Breakfast Cake

This Buttermilk Blueberry Breakfast Cake carries a delightful charm, brimming with sweet nostalgia and the flavor of juicy blueberries. It’s a recipe that echoes childhood memories of lazy summer mornings and is a testament to the simplicity and joy of home baking.

Lovingly made with buttermilk and infused with the zest of fresh lemon, this cake offers a tender crumb and a burst of berry freshness in every bite. If you’re a fan of heartwarming, make-ahead breakfasts, this blueberry cake is a perfect addition to your culinary collection.

This buttermilk blueberry cake is a delightful treat that pays homage to family traditions and the simple pleasures of baking. Enjoy it as a special start to the day or as a comforting snack anytime.

Preparation Time: 15 minutes
Cooking Time: 35-50 minutes
Servings: 8-10

Ingredients:

Zest from 1 large lemon
1 cup (214 g) sugar, 1 tablespoon set aside for sprinkling
1 egg, at room temperature
1 tsp vanilla extract
2 cups (256 g) all-purpose flour, 1/4 cup set aside to toss with blueberries
2 tsp baking powder
1 to 1.25 tsp kosher salt (adjust to taste)
2 cups fresh blueberries
½ cup buttermilk

Instructions:

Prepare the Oven and Pan: Preheat your oven to 350°F (177°C). Grease an 8-inch or 9-inch square baking pan with butter or non-stick spray. For easier removal, line the pan with parchment paper on top of the butter.
Cream Butter and Sugar: In a large mixing bowl or stand mixer, cream the butter with the lemon zest and 1 cup minus 1 tablespoon of sugar until light and fluffy.
Mix Wet Ingredients: Add the egg and vanilla to the creamed mixture and beat until thoroughly combined.
Prepare the Blueberries: In a separate bowl, toss the blueberries with 1/4 cup of flour to coat them evenly; this helps prevent them from sinking to the bottom of the cake during baking.
Combine Dry Ingredients: In another bowl, whisk together the remaining flour, baking powder, and salt.
Combine Mixtures: Gradually add half of the dry ingredients to the wet mixture, stirring just until incorporated. Add all of the buttermilk and stir. Mix in the remaining dry ingredients until just absorbed.
Fold in the Blueberries: Gently fold the flour-coated blueberries into the batter. Be careful not to overmix.
Bake the Cake: Pour the batter into the prepared pan and smooth the top. Sprinkle the reserved tablespoon of sugar over the batter. Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean. Note: An 8-inch pan may need up to 50 minutes.
Cool and Serve: Allow the cake to cool in the pan for at least 15 minutes before serving. This rest time helps the flavors to meld and makes the cake easier to slice.