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Buttermilk Blueberry Breakfast Cake Recipe

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3.9 from 13 reviews

A moist and flavorful Buttermilk Blueberry Breakfast Cake bursting with fresh blueberries, bright lemon zest, and a tender crumb. Perfect for a weekend brunch or a delightful morning treat, this cake combines the tanginess of buttermilk with the natural sweetness of blueberries, baked to golden perfection with a light sugar crust on top.

Ingredients

Wet Ingredients

  • ½ cup (8 tablespoons | 4 oz | 113 g) unsalted butter, room temperature
  • 1 egg, room temperature
  • 1 tsp vanilla extract
  • ½ cup buttermilk

Dry Ingredients

  • Zest from 1 large lemon
  • 1 cup (214 g) sugar (set aside 1 tablespoon for sprinkling)
  • 2 cups (256 g) all-purpose flour (set aside ¼ cup for tossing blueberries)
  • 2 tsp baking powder
  • 1 tsp kosher salt (1.25 tsp recommended)

Fruit

  • 2 cups fresh blueberries, picked over

Instructions

  1. Preheat Oven and Prepare Batter: Preheat your oven to 350ºF (175ºC). Using a stand mixer or a hand-held mixer, cream the room temperature butter together with the lemon zest and 1 cup minus 1 tablespoon of sugar until the mixture becomes light and fluffy. This process incorporates air and infuses the butter with the citrus aroma.
  2. Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined and smooth, ensuring the mixture is homogeneous before adding dry ingredients.
  3. Prepare Dry Mix and Blueberries: Toss the blueberries with the reserved ¼ cup of flour gently to coat them—this helps prevent the berries from sinking to the bottom of the cake during baking. In a separate bowl, whisk together the remaining flour, baking powder, and salt.
  4. Combine Batter and Dry Ingredients: Add half of the flour mixture to the creamed butter mixture and stir gently with a spatula to incorporate. Then pour in all the buttermilk and stir again until combined. Add the remaining flour mixture and stir until just absorbed, making sure not to overmix to maintain a tender crumb.
  5. Fold in Blueberries: Gently fold the floured blueberries into the batter, taking care not to crush them. Leave any excess flour left in the blueberry bowl behind.
  6. Prepare Pan and Bake: Grease an 8- or 9-inch square baking pan with butter or non-stick spray. For best results, line the pan with parchment paper over the butter for easy removal. Spread the batter evenly in the pan and sprinkle the remaining tablespoon of sugar on top to create a delicate crunchy crust.
  7. Bake: Bake the cake in the preheated oven for 35 to 45 minutes. A 9-inch pan will be closer to 35 minutes, while an 8-inch pan typically needs 40 to 45 minutes. Test doneness with a toothpick inserted in the center; if it comes out clean, the cake is ready. If not, continue baking and checking every few minutes for up to 50 minutes total.
  8. Cool and Serve: Remove the cake from the oven and allow it to cool in the pan for at least 15 minutes before slicing and serving. This rest time helps the cake set and makes slicing easier.

Notes

  • Using fresh, high-quality buttermilk enhances the cake’s tender texture and adds a subtle tang.
  • If you only have smaller pans, expect longer bake times; be patient and use the toothpick test.
  • Coating the blueberries with flour prevents them from sinking and discoloring the batter.
  • You can substitute frozen blueberries but do not thaw before mixing to avoid bleeding color into the batter.
  • Lemon zest adds a bright contrast to the sweetness, but can be omitted if unavailable.
  • Ensure that all your ingredients, especially butter and eggs, are at room temperature for best mixing results.

Find it online: https://cookedbygrace.com/buttermilk-blueberry-breakfast-cake-recipe/