Buttermilk Blueberry Breakfast Cake
User Reviews
5.0
6 reviews
Excellent
Buttermilk Blueberry Breakfast Cake
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This buttermilk blueberry breakfast cake is the best way to start the day. It's sweet, loaded with blueberries, and so easy to make!
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Ingredients
- 1 ¾ cup all-purpose flour plus ⅓ cup to toss with the blueberries
- 1 tablespoon baking powder
- 2 ½ cups fresh blueberries
- ½ cup unsalted butter or 1 stick, room temperature
- 1 cup granulated sugar plus 2 teaspoons for sprinkling
- Zest from 1 large lemon
- 1 large egg room temperature
- ½ tablespoon vanilla extract
- ½ cup buttermilk
- cooking spray
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Instructions
- Preheat the oven to 350F.
- Whisk together in a small bowl, 1 ¾ cup all-purpose flour and baking powder and set aside.
- In a medium bowl add washed blueberries (leave damp), and remaining flour and toss to combine.
- Using either a stand or handheld mixer, cream butter, granulated sugar, and the zest from 1 large lemon for 3 to 4 minutes until light and fluffy (note: it will look more yellow than usual because of the lemon zest).
- Add in the egg and vanilla, beat until well combined, around 20 more seconds.
- With a spatula combine half of the flour mixture to the batter, until well blended. Pour in the buttermilk and mix. Add the remaining flour and fully incorporate.
- Toss blueberries through a strainer and carefully shake off an excess flour. Lightly fold in the blueberries.
- Grease an 8x8 glass baking dish with non-stick spray and pour and level batter. Evenly sprinkle the top with 2 teaspoons of sugar and bake for 50-55 minutes. The top will be nicely golden, and a toothpick should produce moist crumbs when inserted into the center.
Notes
- You can use regular milk in place of the buttermilk, or you can even make your own buttermilk by simply adding 1 tablespoon of either vinegar or lemon juice to 1 cup of milk, stir for about 5 minutes until milk begins to curdle.
- You can substitute with any diced fresh fruit or berries of your choice.
- A well greased 8 or 9-inch square or round pan is recommended and smooth the top with a spatula before baking.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean or with just a few crumbs.
- Keep an eye on your cake during the baking process to avoid over-baking or burning.
- Toss your blueberries in flour before adding them to the batter to prevent them from sinking to the bottom of the cake.
- When adding the flour mixture and buttermilk to the batter, alternate between dry and wet ingredients, starting and ending with the flour mixture.
Nutrition Information
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Calories
207kcal
(10%)
Carbohydrates
48g
(16%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
49mg
(16%)
Sodium
166mg
(7%)
Potassium
88mg
(3%)
Fiber
2g
(8%)
Sugar
27g
(54%)
Vitamin A
390IU
(8%)
Vitamin C
4mg
(4%)
Calcium
106mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Calories | 207kcal | 10% |
| Carbohydrates | 48g | 16% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 49mg | 16% |
| Sodium | 166mg | 7% |
| Potassium | 88mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 390IU | 8% |
| Vitamin C | 4mg | 4% |
| Calcium | 106mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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