5 from 6 votes
Buttermilk Blueberry Breakfast Cake
This buttermilk blueberry breakfast cake is the best way to start the day. It's sweet, loaded with blueberries, and so easy to make!
Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
Servings:
9
Calories:
207 kcal
Course:
Dessert, Breakfast, Brunch
Cuisine:
American
Ingredients
- 1 ¾ cup all-purpose flour plus ⅓ cup to toss with the blueberries
- 1 tablespoon baking powder
- 2 ½ cups blueberries fresh
- ½ cup butter or 1 stick, room temperature, unsalted
- 1 cup granulated sugar plus 2 teaspoons for sprinkling
- lemon zest from 1 large lemon
- 1 large egg room temperature
- ½ tablespoon vanilla extract
- ½ cup buttermilk
- cooking spray
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 9 Serving
Amount Per Serving
Calories 207
% 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.