Blueberry Buttermilk Breakfast Cake Recipe

Introduction

This Blueberry Buttermilk Breakfast Cake is a delightful way to start your day with a moist, tender crumb and bursts of fresh blueberry flavor. The hint of lemon zest adds a bright, fresh note that complements the sweetness perfectly. It’s easy to prepare and perfect for sharing.

Ingredients

• 1/2 cup unsalted butter (softened)
• Zest from one lemon
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 2 cups flour (divided)
• 1 teaspoon salt
• 2 teaspoons baking powder
• 2 cups fresh blueberries
• 1/2 cup buttermilk
• 1 tablespoon coarse sugar (for topping)

Instructions

1. Step 1: Preheat your oven to 350 degrees. Grease a 9×13 inch pan and set it aside. In a medium-sized mixing bowl, cream together the softened butter, lemon zest, and sugar until light and fluffy. Add the egg and vanilla, then beat until fully combined.
2. Step 2: In a separate bowl, whisk together 1 and 3/4 cups of flour, salt, and baking powder. Toss the blueberries with the remaining 1/4 cup of flour to coat them lightly.
3. Step 3: Gradually add the flour mixture to the creamed butter mixture, alternating with the buttermilk. Start and end with the flour mixture, mixing just until combined. Gently fold in the floured blueberries to avoid breaking them.
4. Step 4: Spread the batter evenly into the prepared pan. Sprinkle the top with coarse sugar to add a crunchy texture. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let the cake rest for 15 minutes before slicing and serving.

Tips & Variations

• For a citrus twist, try adding orange zest instead of lemon zest.
• Use frozen blueberries if fresh are unavailable, but do not thaw them before folding into the batter.
• Swap buttermilk for plain yogurt thinned with a little milk if needed.
• Add a streusel topping with brown sugar and chopped nuts for extra crunch.

Storage

Store any leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm individual slices in the microwave for 15-20 seconds or serve at room temperature. This cake can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without fresh blueberries?

Yes, you can substitute frozen blueberries for fresh ones. Be sure to toss them in flour while frozen to prevent them from sinking, and do not thaw them before adding to the batter.

What can I use instead of buttermilk?

If you don’t have buttermilk on hand, mix 1/2 cup of plain yogurt or milk with 1/2 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes. This will create a similar tangy acidity needed for the cake.

Blueberry Buttermilk Breakfast Cake Recipe

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5 from 265 reviews

This Blueberry Buttermilk Breakfast Cake is a moist, tender cake bursting with fresh blueberries and a hint of lemon zest. Perfect for a comforting morning treat or brunch, it combines fluffy cake texture with a juicy fruit punch, topped with a slight crunch from coarse sugar for added texture.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Total Time: 50-55 minutes
• Yield: 12 servings 1x
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Cake Batter

• 1/2 cup unsalted butter, softened
• Zest from one lemon
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour (divided into 1 3/4 cups and 1/4 cup)
• 1 teaspoon salt
• 2 teaspoons baking powder
• 2 cups fresh blueberries
• 1/2 cup buttermilk

Topping

• 1 tablespoon coarse sugar

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly to prevent sticking and set it aside while you prepare the batter.
2. Cream Butter and Sugar: In a medium-sized mixing bowl, cream together the softened unsalted butter, lemon zest, and sugar until the mixture is light and fluffy. This step helps incorporate air into the batter for a tender texture. Add the egg and vanilla extract and beat until fully combined and smooth.
3. Mix Dry Ingredients and Coat Blueberries: In a separate bowl, whisk together 1 3/4 cups of the all-purpose flour, salt, and baking powder. Using the remaining 1/4 cup flour, gently toss the fresh blueberries to coat them. This prevents the blueberries from sinking to the bottom of the cake during baking.
4. Combine Batter and Blueberries: Gradually add the flour mixture to the creamed wet ingredients, alternating with the buttermilk, starting and ending with the flour mixture. Mix gently until just combined to keep the batter light. Carefully fold in the floured blueberries to distribute them evenly without breaking.
5. Bake the Cake: Spread the batter evenly into the prepared 9×13-inch pan. Sprinkle the coarse sugar evenly over the top to create a sweet, crunchy crust. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean and the cake is cooked through.
6. Cool and Serve: Remove the cake from the oven and let it rest for 15 minutes in the pan to set and cool slightly before slicing and serving. This helps the cake hold together when you cut it.

Notes

• For best results, use fresh, ripe blueberries. Frozen blueberries can be used but may require adjustments as they release more moisture.
• Be careful not to overmix the batter once flour is added to ensure the cake remains light and tender.
• The coarse sugar topping can be substituted with turbinado or sanding sugar for a similar crunchy effect.
• Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to a week.
• This cake can be served warm or at room temperature, and pairs beautifully with a dollop of whipped cream or a drizzle of honey.

Keywords: Blueberry breakfast cake, buttermilk cake, lemon zest cake, blueberry dessert, easy breakfast cake