Description
Start your morning right with this delightful Blueberry Buttermilk Breakfast Cake. This easy recipe combines the tangy richness of buttermilk with the sweetness of fresh blueberries to create a soft, buttery breakfast treat that everyone will love. Perfect for weekend brunches, family gatherings, or a sweet morning indulgence, this cake is incredibly simple to make and full of fresh, bright flavor.
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
- Preheat your 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 butter, lemon zest, and sugar until light and fluffy.
- Add the egg and vanilla, then beat until well combined.
- In a separate bowl, whisk together 1¾ cups of flour, salt, and baking powder.
- Toss the blueberries in the remaining ¼ cup flour to keep them from sinking in the batter.
- Add the dry mixture to the creamed butter mixture gradually, alternating with the buttermilk. Mix until just combined.
- Gently fold in the blueberries.
- Spread the batter evenly into the prepared pan and sprinkle with coarse sugar for a sweet, crisp topping.
- 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.
Notes
Serve the Blueberry Buttermilk Breakfast Cake warm or at room temperature for the best texture and flavor. It’s perfect alongside a hot cup of coffee or tea for breakfast or brunch. You can also top it with whipped cream, vanilla ice cream, or a drizzle of lemon glaze for an extra-special touch. To store, cover the cake tightly with plastic wrap or place it in an airtight container. It will keep at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm individual slices in the microwave for 10–15 seconds. For longer storage, freeze the cake (whole or in slices) by wrapping it in plastic wrap and foil. It will stay fresh in the freezer for up to 3 months. Thaw at room temperature before serving.