Buttermilk and Blueberry Breakfast Cake

square of blueberry breakfast cake on a white plate

5 from 6 votes

Buttermilk and Blueberry Breakfast Cake

Juicy blueberries, lemon zest and tangy buttermilk make this easy to prepare buttermilk and blueberry breakfast cake an early morning pleaser.

Course Breakfast

Cuisine American

Cook Time 1 hour 5 minutes

Resting Time 15 minutes

Servings people

Calories 200kcal

Author Lisa B.

Ingredients

1/2 cup (1 stick) unsalted butter room temperature
2 teaspoons lemon zest (zest from 1 large lemon)
3/4 cup white granulated sugar
1 large egg room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour divided
2 teaspoons baking powder
1 teaspoon salt
2 cups fresh or frozen blueberries
1/2 cup buttermilk
1 tablespoon turbinado sugar (aka Sugar in the Raw)

Instructions

Preheat the oven to 350 degrees.
In a large bowl, cream butter, lemon zest and sugar until fluffy.
Combine the egg and vanilla and whisk until combined.
In a separate mixing bowl, whisk together all but 1 tablespoon of the flour and all of the baking powder and salt.
If using a stand mixer, switch to the paddle attachment. With the mixer running on low, add 1/3 of the flour mixture to the butter mixture, alternating with half of the buttermilk. Repeat, ending with the flour mixture. Continue to mix until ingredients are well incorporated.
Toss the blueberries with the remaining tablespoon of flour.
Turn off mixer. Fold in the blueberries.
Coat an 8-in. x 8-in. square baking dish with cooking spray. Pour batter into the dish and spread into an even layer.
Sprinkle the top of the batter with the turbinado sugar.
Bake for 55-65 minutes or until a toothpick inserted near the center comes out clean.
Remove from oven. Allow to cool for 15 minutes before serving.

Notes

How to store:

Cover any leftover breakfast cake with plastic wrap and store in the refrigerator. Blueberry breakfast cake with keep 4 days to a week in the fridge.

Blueberry breakfast cake can also be frozen. You can bake in a disposable aluminum pan and wrap the entire pan (once cooled) in plastic wrap. The cake will keep for 3-6 months in the freezer. Allow the cake to thaw at room temperature for about one hour before serving.

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