Buttermilk Blueberry Breakfast Cake Recipe
This tender, buttery breakfast cake is packed with juicy blueberries and a hint of lemon zest. Perfect for brunch, snacks, or as a light dessert. A moist, comforting treat that pairs beautifully with coffee or tea.
Ingredients
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup buttermilk
- 2 cups fresh blueberries
- Zest of 1 lemon
- 2 tbsp turbinado sugar for topping
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch square pan.
- Cream butter and sugar until light and fluffy.
- Beat in egg and vanilla until smooth.
- In a separate bowl, whisk flour, baking powder, and salt.
- Add flour mixture to creamed butter alternately with buttermilk.
- Fold in blueberries and lemon zest gently.
- Spread batter evenly in prepared pan.
- Sprinkle turbinado sugar over the top.
- Bake for 40–45 minutes or until golden and a toothpick comes out clean.
- Cool slightly before slicing. Serve warm or at room temperature.
Notes
- You can use frozen blueberries, but do not thaw before adding.
- Lemon zest is optional but adds a bright, fresh flavor.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.
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