Easy Buttermilk Blueberry Breakfast Cake
This Easy Buttermilk Blueberry Breakfast Cake is a simple, moist, and tender treat perfect for cozy weekend mornings or special brunches. Loaded with juicy blueberries and a hint of lemon, it's delicious and easy to make.
Equipment
- 8- or 9-inch square baking pan
- Mixer (stand or hand-held)
- Spatula
- bowls
- Whisk
- Toothpick
Ingredients
- 0.5 cup unsalted butter room temperature (8 tablespoons | 4 oz | 113 g)
- Zest from 1 large lemon
- 1 cup sugar 214 g
- 1 egg room temperature
- 1 tsp vanilla extract
- 2 cups all-purpose flour 256 g
- 2 tsp baking powder
- 1 tsp kosher salt
- 2 cups fresh blueberries picked over
- 0.5 cup buttermilk
Instructions
- Step 1: Preheat your oven to 350ºF (175ºC). Grease an 8- or 9-inch square baking pan. Optionally, line the bottom with parchment paper.
- Step 2: In a large bowl using a mixer (stand or hand-held), cream the softened butter with the lemon zest and almost all of the sugar (save 1 tablespoon for topping) until light and fluffy (a few minutes).
- Step 3: Add the room temperature egg and vanilla extract to the butter mixture and beat until just combined.
- Step 4: In a separate medium bowl, gently toss the fresh blueberries with about ¼ cup of the all-purpose flour. In another bowl, whisk together the remaining flour, baking powder, and salt.
- Step 5: Add about half of the whisked dry ingredients to the butter mixture and stir gently until mostly incorporated. Pour in the buttermilk and stir until combined. Add the remaining dry ingredients and stir until the flour is just absorbed. Be careful not to overmix.
- Step 6: Gently fold the floured blueberries into the batter using a spatula, leaving behind any excess flour from the blueberry bowl.
- Step 7: Spread the batter evenly into the prepared baking pan. Sprinkle the saved 1 tablespoon of sugar over the top.
- Step 8: Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, loosely tent with foil.
- Step 9: Let the cake cool in the pan for at least 15 minutes before slicing and serving. It is best served warm.
Notes
Substitutions & Additions: No Buttermilk? Substitute ½ cup regular milk (dairy or non-dairy) stirred with 1 ½ tsp white vinegar or lemon juice, let sit 5-10 mins. Use other berries like raspberries, blackberries, or a mix (use frozen unthawed, may need longer bake time). Try orange zest instead of lemon. Add chopped walnuts or pecans on top with the sugar. Make a simple streusel topping instead of just sugar. Drizzle a simple glaze (powdered sugar + milk/lemon juice) once cool.
Tips for Success: Use room temperature butter and egg for smoother batter. Don't overmix the batter once flour is added to avoid a tough cake. Tossing blueberries in flour helps prevent them from sinking. Use the toothpick test for doneness as oven times vary. Let the cake cool in the pan for 15 minutes to set properly before cutting.
How to Store It: Store leftovers in an airtight container at room temperature for 2-3 days or refrigerate for up to a week. Reheat slices gently in the microwave if desired. Freeze baked and cooled cake (whole or slices) wrapped tightly in plastic wrap then foil for up to 3 months. Thaw in refrigerator or at room temperature.