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There’s something truly special about starting the day with a homemade treat, and this Blueberry Buttermilk Breakfast Cake fits the bill perfectly. The combination of tangy buttermilk, fresh blueberries, and a hint of lemon zest creates a moist and flavorful cake that’s both comforting and invigorating.
Ingredients:
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour, divided
- 2 teaspoons baking powder
- ½ teaspoon salt
- Zest of 1 lemon
- ½ cup buttermilk
- 2 cups fresh blueberries
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together 1¾ cups of the flour, baking powder, salt, and lemon zest.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Toss the blueberries with the remaining ¼ cup of flour to coat them lightly. Gently fold the blueberries into the batter.
- Spread the batter evenly into the prepared baking pan.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan before serving.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Kcal: Approximately 250 kcal per serving | Servings: 9
