Buttermilk Blueberry Breakfast Cake
User Reviews
5
Buttermilk Blueberry Breakfast Cake
Description
Buttermilk Blueberry Breakfast Cake features a combination of fresh blueberries, buttermilk, and lemon zest blended into a rich batter. The recipe involves gently tossing the blueberries with flour before folding them into the batter, which helps keep the berries suspended and evenly distributed throughout the cake. Baking in a square pan develops a lightly golden crust with a tender interior.
The cake’s flavor profile balances the slight tartness of buttermilk with the brightness of lemon zest and the sweetness of sugar. The texture softens from the buttermilk, while sugar sprinkled on top adds a subtle crunch. Baking until a toothpick comes out clean ensures a moist but fully cooked cake.
This breakfast cake works well served warm or at room temperature. It pairs nicely with coffee or tea for a morning treat or brunch item. Because of the fresh blueberries, it offers fruity notes alongside the buttery cake base, making it a pleasant alternative to traditional muffins or quick breads.
According to notes, storing the cake at room temperature for up to three days keeps it moist, while refrigeration is not recommended as it can dry out the cake. The cake can also be sliced and frozen for up to one month, to be thawed at room temperature before serving. These storage tips help preserve texture and flavor for convenient make-ahead preparations.
Ingredients
- 2 cups blueberries fresh
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ cup butter room temperature, unsalted
- 2 teaspoons lemon zest
- ¾ cup sugar 2 tablespoons
- 1 egg
- 1 teaspoons vanilla extract
- ½ cup buttermilk
Instructions
- Preheat the oven to 350 degrees. Grease a 9-inch square baking dish with butter.
- In a small bowl, toss the blueberries with ¼ cup of flour; set aside. Whisk together the remaining flour, baking powder and salt in a medium bowl and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, lemon zest and ¾ cup plus one tablespoon of the sugar together until light and fluffy. Add the egg and vanilla and beat until combined.
- Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
- Spread batter into greased baking dish and sprinkle batter with remaining tablespoon of sugar. Bake for 35-45 minutes, or until top is slightly golden brown and a toothpick inserted into the center comes out clean. Allow to cool for 10-15 minutes before serving.
Notes
- Store the cake covered at room temperature for up to three days to maintain its moisture.
- Freeze individual slices wrapped in plastic for up to one month; thaw at room temperature before eating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 256kcal | 13% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 52mg | 17% |
| Sodium | 317mg | 13% |
| Potassium | 190mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 430IU | 9% |
| Vitamin C | 4.2mg | 5% |
| Calcium | 74mg | 7% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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