0 from 3 votes
Buttermilk Blueberry Breakfast Cake
Cake for breakfast? Consider it muffins baked in one pan.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 9 servings
Calories: 298 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1/2 cup butter room temperature
- 2 teaspoon lemon zest
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 cup buttermilk
- 2 cups fresh blueberries
- 1 tablespoon sugar for sprinkling
Instructions
- Preheat the oven to 350 degrees. Grease a 9x9 or 7x11 baking dish.
- In the bowl of a stand mixer, cream together the butter, lemon zest, and sugar until light and fluffy. Beat in the egg and vanilla until well combined.
- Combine the flour, baking powder, and salt in a small bowl.
- Add the flour mixture a little at a time to the butter mixture, alternating with the buttermilk.
- Fold in the blueberries.
- Spread the batter in the prepared baking dish and sprinkle with the 1 tablespoon of sugar.
- Bake for 30 to 40 minutes, testing after 30 minutes.
- Cool before serving.
Cup of Yum
Nutrition Information
Calories
298kcal
(15%)
Carbohydrates
45g
(15%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Cholesterol
49mg
(16%)
Sodium
372mg
(16%)
Potassium
170mg
(5%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Vitamin A
385IU
(8%)
Vitamin C
3.8mg
(4%)
Calcium
66mg
(7%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 9servings
Amount Per Serving
Calories 298
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 49mg | 16% |
| Sodium | 372mg | 16% |
| Potassium | 170mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 385IU | 8% |
| Vitamin C | 3.8mg | 4% |
| Calcium | 66mg | 7% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.