Blueberry Buttermilk Breakfast Cake Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
