Description
This delicious Blueberry Breakfast Cake is a moist and fluffy treat perfect for starting your day. Bursting with fresh blueberries and a subtle hint of lemon zest, it combines the richness of butter and buttermilk with a tender crumb. Easy to prepare and perfect for brunch or a sweet morning snack, this cake offers a delightful balance of sweet and tangy flavors.
Ingredients
Scale
Wet Ingredients
- 1/2 cup salted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Dry Ingredients
- 2 cups (284 g) all-purpose flour, divided
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3/4 cup + 2 tablespoons granulated sugar, divided
- 2 teaspoons fresh lemon zest
Fruit
- 2 cups fresh blueberries
Instructions
- Preheat Oven and Cream Butter Mixture: Preheat your oven to 350 degrees F (175 degrees C). In a large bowl, cream together the softened butter, fresh lemon zest, and 3/4 cup plus 1 tablespoon of the granulated sugar until the mixture is creamy and fluffy. This helps incorporate air for a lighter cake.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until just combined, being careful not to overmix to keep the batter tender.
- Prepare Blueberries: In a separate bowl, toss the fresh blueberries with 1/4 cup of the reserved flour. This step prevents the blueberries from sinking to the bottom of the cake during baking.
- Combine Dry Ingredients: Whisk together the remaining 1 3/4 cups of flour, baking powder, and kosher salt in another bowl to ensure they are well mixed.
- Mix Dry and Wet Ingredients: Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture. Gently fold in the floured blueberries to distribute evenly without breaking them.
- Prepare Baking Dish: Grease a 9×9-inch square or 8×10-inch baking dish with non-stick spray, then spread the thick batter evenly inside the pan.
- Add Sugar Topping: Sprinkle the remaining 1 tablespoon of granulated sugar evenly over the top of the batter to create a lightly crisp, sweet crust after baking.
- Bake the Cake: Place the baking dish in the preheated oven. Bake for 35 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool and Serve: Remove the cake from the oven and let it cool for about 15 minutes before slicing. Serve warm or at room temperature and enjoy your blueberry breakfast cake.
Notes
- Use fresh blueberries for the best flavor and texture.
- Make sure the butter is softened but not melted to achieve the right creaming texture.
- Tossing the blueberries in flour prevents them from sinking.
- You can substitute buttermilk with a mix of milk and a tablespoon of lemon juice or vinegar if needed.
- This cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Reheat slices in the microwave for about 15 seconds to enjoy warm.
