Buttermilk Blueberry Breakfast Cake
Start your morning on a sweet and tangy note with this delightful Buttermilk Blueberry Breakfast Cake! Bursting with juicy blueberries and a hint of zesty lemon, this buttery cake is irresistibly tender thanks to rich buttermilk and a unique layering of wet and dry ingredients. Each bite is crowned with a sprinkle of turbinado sugar, creating a golden, crunchy topping that complements the moist interior. Quick to prepare in just 15 minutes and baked to perfection in under 40, this breakfast cake is perfect for a weekend brunch, a cozy coffee pairing, or even an indulgent morning treat. Serve it warm for maximum comfort or enjoy it at room temperature—the choice is yours!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter
- 1 cups Granulated sugar
- 1 tablespoon Lemon zest
- 1 Egg
- 1 teaspoon Vanilla extract
- 0.5 cups Buttermilk
- 1 cups Fresh blueberries
- 1 tablespoon All-purpose flour (for coating blueberries)
- 1 tablespoon Turbinado sugar
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan or line it with parchment paper.
In a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 0.5 teaspoons of salt. Set aside.
In a large mixing bowl, cream together 0.5 cups of unsalted butter, 1 cup of granulated sugar, and 1 tablespoon of lemon zest using a hand or stand mixer until light and fluffy (approximately 2-3 minutes).
Beat in the egg and 1 teaspoon of vanilla extract, mixing until fully combined.
With the mixer on low speed, add the dry ingredient mixture in three additions, alternating with the 0.5 cups of buttermilk. Start and end with the dry ingredients. Mix until just combined. Do not overmix.
Toss the 1 cup of fresh blueberries with 1 tablespoon of flour to coat. This helps prevent the blueberries from sinking to the bottom of the cake batter.
Gently fold the coated blueberries into the batter using a spatula. Be careful not to mash the berries.
Spread the batter evenly into the prepared baking pan and sprinkle the top with 1 tablespoon of turbinado sugar for a sweet and crunchy finish.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
2889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.9 g | 138% | |
| Saturated Fat | 65.1 g | 326% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 458 mg | 153% | |
| Sodium | 2256 mg | 98% | |
| Total Carbohydrate | 439.0 g | 160% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 235.0 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 239 mg | 18% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 612 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
