Description
This Lemon Blueberry Buttermilk Breakfast Cake is a delightful treat perfect for starting your day. The combination of tangy lemon zest, sweet blueberries, and creamy buttermilk creates a moist and flavorful cake that is great for breakfast or brunch.
Ingredients
Scale
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- Zest of 1 lemon
- 1 large egg
- 1 tsp vanilla extract
- 2 cups fresh or frozen blueberries
- 1/2 cup buttermilk
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and grease/flour an 8×8-inch or 9×9-inch baking dish.
- Cream Butter and Sugar: In a large bowl, cream butter, sugar, and lemon zest until light and fluffy.
- Add Egg and Vanilla: Beat in the egg and vanilla until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk 1 3/4 cups flour, baking powder, and salt.
- Coat Blueberries: Toss blueberries with 1/4 cup flour to coat.
- Mix Batter: Add dry ingredients and buttermilk to butter mixture, alternating, then fold in blueberries.
- Bake: Spread batter in dish and bake for 35–40 minutes until golden and cooked through.
- Cool and Serve: Let cool slightly before serving.
Notes
- If using frozen blueberries, do not thaw before adding to the batter.
- This cake is delicious warm, dusted with powdered sugar or drizzled with lemon glaze.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 290
- Sugar: 20g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
