Description
Soft, fluffy, and bursting with juicy blueberries, this Buttermilk Blueberry Breakfast Cake is the perfect morning treat! With a tender crumb and a hint of lemon zest, it’s a cozy and delicious way to start your day—especially with a hot cup of coffee or tea. Great for breakfast, brunch, or even dessert.
Ingredients
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2 cups all-purpose flour
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2 tsp baking powder
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½ tsp salt
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½ cup (1 stick) unsalted butter, softened
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1 cup granulated sugar
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1 large egg
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1 tsp vanilla extract
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½ cup buttermilk
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2 cups fresh or frozen blueberries (if frozen, do not thaw)
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1 tsp lemon zest (optional)
Instructions
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Preheat oven to 350°F (175°C). Grease and flour an 8-inch square baking dish or line it with parchment paper.
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In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
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In a large bowl, cream the butter and sugar together until light and fluffy.
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Beat in the egg and vanilla extract until well combined.
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Add the flour mixture and buttermilk alternately to the wet ingredients, beginning and ending with the flour. Mix until just combined.
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Gently fold in the blueberries and lemon zest, if using.
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Pour the batter into the prepared baking dish and spread it evenly.
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Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
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Let cool slightly before slicing. Serve warm or at room temperature.
Notes
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You can use frozen blueberries straight from the freezer—no need to thaw.
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Add a sprinkle of coarse sugar on top before baking for a slightly crunchy top.
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Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American