Buttermilk Blueberry Breakfast Cake

Indulge in the delightful flavors of Buttermilk Blueberry Breakfast Cake, a sweet and tangy treat perfect for starting your day on a delicious note. This simple and wholesome recipe combines juicy blueberries with a tender cake batter for a satisfying breakfast or snack option.

Why Make This Recipe

This recipe is perfect for when you want a homemade, comforting baked good that’s not overly sweet. The combination of fresh blueberries, tangy buttermilk, and a hint of lemon zest creates a delicious flavor profile that’s great for breakfast or as an afternoon pick-me-up.

How to Make Buttermilk Blueberry Breakfast Cake

Ingredients:

• ½ cup (8 tablespoons | 4 oz | 113 g) unsalted butter, room temperature
• Zest from 1 large lemon
• 1 cup (214 g) sugar (set aside 1 tablespoon for sprinkling)
• 1 egg, room temperature
• 1 tsp. vanilla
• 2 cups (256 g) all-purpose flour (set aside 1/4 cup of this to toss with the blueberries)
• 2 tsp. baking powder
• 1 tsp. kosher salt (1.25 tsp preferred)
• 2 cups fresh blueberries, picked over
• ½ cup buttermilk

Directions:

1. Preheat the oven to 350ºF. Cream butter with lemon zest and sugar until light and fluffy.
2. Add egg and vanilla, then incorporate half of the flour mixture. Stir in buttermilk, then add remaining flour. Fold in blueberries.
3. Grease a baking pan and spread the batter. Sprinkle with sugar and bake for 35-45 minutes. Let cool before serving.

How to Serve Buttermilk Blueberry Breakfast Cake

Enjoy this cake warm or at room temperature for a delightful breakfast or snack. Pair it with a cup of coffee or a glass of milk for a satisfying treat.

How to Store Buttermilk Blueberry Breakfast Cake

Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to a week and warm slices before serving.

Tips to Make Buttermilk Blueberry Breakfast Cake

• Use fresh blueberries for the best flavor and texture.
• Do not overmix the batter to avoid a dense cake.
• Adjust the baking time based on the size of your pan and oven accuracy.

Variation

For a citrus twist, add orange zest instead of lemon zest to the batter. You can also incorporate a streusel topping for extra crunch and sweetness.

FAQs

1. Can I use frozen blueberries instead of fresh? Yes, but make sure to thaw and drain them before tossing with flour.
2. What can I substitute for buttermilk? You can make a buttermilk substitute by mixing ½ cup of milk with 1 teaspoon of lemon juice or vinegar.
3. Can I freeze this cake? Yes, tightly wrap the cooled cake in plastic wrap and aluminum foil before freezing for up to 3 months.