Description

Blueberry Buttermilk Breakfast Cake is the perfect blend of tangy buttermilk, sweet blueberries, and buttery goodness. This soft and moist breakfast cake is incredibly easy to make and loaded with fresh blueberries that burst with flavor in every bite. The subtle hint of lemon zest adds brightness, making it an irresistible treat to enjoy with your morning coffee or as a light dessert. It’s simple, homey, and full of classic flavors that everyone will love.

Ingredients

1/2 cup unsalted butter, softened
Zest from one lemon
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
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

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and set it aside.
In a medium mixing bowl, cream together the softened butter, lemon zest, and sugar until light and fluffy.
Add the egg and vanilla extract to the creamed mixture, and beat until fully combined.
In another bowl, whisk together 1 ¾ cups of flour, salt, and baking powder.
Toss the blueberries in the remaining ¼ cup of flour to coat them lightly. This helps prevent them from sinking to the bottom of the cake.
Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, mixing until just combined.
Gently fold in the blueberries, being careful not to overmix the batter.
Spread the batter evenly into the prepared pan and sprinkle the top with coarse sugar.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for about 15 minutes before slicing and serving.

Notes

- Serving: Serve the Blueberry Buttermilk Breakfast Cake slightly warm for the best texture and flavor. It pairs wonderfully with a cup of coffee, tea, or a glass of cold milk. You can also serve it with a dollop of whipped cream or a drizzle of lemon glaze for extra sweetness.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.
- Freezing: To freeze, wrap individual slices or the entire cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- Reheating: Warm slices in the microwave for about 10–15 seconds or in the oven at 300°F for a few minutes until just heated through.