Description
Indulge in the perfect blend of sweet and tangy flavors with this Buttermilk Blueberry Breakfast Cake. A moist and tender cake bursting with juicy blueberries, ideal for a delightful morning treat or a sweet ending to any meal.
Ingredients
Scale
Cake:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- Zest of 1 lemon
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (divided)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups fresh blueberries
- 1/2 cup buttermilk
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare an 8×8-inch baking dish.
- Mix the Wet Ingredients: In a large bowl, cream butter, sugar, and lemon zest until fluffy. Add egg and vanilla, mixing well.
- Combine Dry Ingredients: In another bowl, whisk 1 3/4 cups flour, baking powder, and salt. Gradually add to wet mixture, alternating with buttermilk.
- Add Blueberries: Toss blueberries with 1/4 cup flour, fold them into batter.
- Bake: Spread batter in dish, bake for 35–40 minutes until a toothpick comes out clean.
- Serve: Cool slightly before slicing and serving.
Notes
- You can use frozen blueberries—do not thaw before adding.
- Best served warm but also delicious at room temperature.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 230
- Sugar: 17g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
