Servings
Font
Back
0 from 0 votes

Buttermilk Blueberry Breakfast Cake

Bring something special to the table with this well-loved recipe.

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 9 - 12
Course: Dessert , Breakfast
Cuisine: American

Ingredients

  • ½ cup of unsalted butter softened
  • ¾ cup + 2 tbsp white sugar
  • zest of one lemon
  • 1 egg room temperature
  • 1 teaspoon of vanilla extract
  • 2 cups of flour divided
  • 2 tsp baking powder
  • 1 tsp salt
  • ½ cup of Buttermilk
  • 2 cups of fresh blueberries
  • 1 tbsp white sugar for the top

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees. Coat an 8x8 baking dish with cooking spray.
  2. Cream the butter, sugar, and lemon zest together with a mixer until creamy & smooth.
  3. Add the egg and vanilla and beat until combined.
  4. Add 2 tablespoons of flour to the blueberries and toss to coat evenly. Mix the remaining flour together with the baking powder and salt until well mixed.
  5. Add the flour mixture to the butter mixture a little at a time alternating with the buttermilk. Fold in the blueberries gently.
  6. Spread batter into the pan evenly. Sprinkle the 1 tablespoon of sugar evenly on top of the batter. Side note: The batter will be very thick
  7. Place into the oven and bake for 45-50 minutes or until a tester inserted into the center of the cake comes out clean.
  8. Let it cool for 10 minutes before cutting and serving. Enjoy!