Blueberry Buttermilk Breakfast Cake Recipe
A light, tender breakfast cake bursting with fresh blueberries and a hint of lemon zest. Perfect with morning coffee or as a sweet afternoon treat. Buttermilk gives it extra softness while balancing the sweetness. A simple yet delightful recipe for any day of the week.
Ingredients
- ½ cup unsalted butter softened
- ¾ cup sugar
- 1 large egg
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup buttermilk
- 2 cups fresh blueberries tossed in 1 tbsp flour
- 1 tbsp sugar for sprinkling on top
Instructions
- Preheat oven to 350°F (175°C) and grease an 8×8 inch baking pan.
- Cream butter and sugar together until light and fluffy.
- Add egg, vanilla extract, and lemon zest, and mix well.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add the flour mixture to the creamed mixture alternately with buttermilk.
- Fold in floured blueberries gently.
- Spread the batter evenly in the prepared pan and sprinkle 1 tbsp sugar on top.
- Bake for 35–40 minutes or until a toothpick comes out clean.
- Let it cool before slicing and serving.
Notes
- You can use frozen blueberries (do not thaw) if fresh aren’t available.
- Substitute lemon zest with orange zest for a twist.
- Cake keeps well for 2–3 days covered at room temperature.
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