Buttermilk-Blueberry Breakfast Cake Recipe

Name: Buttermilk-Blueberry Breakfast Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup unsalted butter, room temperature; 2 teaspoons lemon zest (or more); 3/4 cup sugar plus 2 tablespoons sugar, divided; 1 egg, room temperature; 1 teaspoon vanilla; 2 cups flour, divided; 2 teaspoons baking powder; 1 teaspoon kosher salt (or 3/4 tsp table salt); 2 cups fresh blueberries; 1/2 cup buttermilk

Servings: persons

1/2 cup unsalted butter, room temperature
2 teaspoons lemon zest (or more)
3/4 cup sugar plus 2 tablespoons sugar, divided
1 egg, room temperature
1 teaspoon vanilla
2 cups flour, divided
2 teaspoons baking powder
1 teaspoon kosher salt (or 3/4 tsp table salt)
2 cups fresh blueberries
1/2 cup buttermilk

1
Preheat the oven to 350 degrees. Cream butter with lemon zest and sugar (minus 1 tablespoon) until light and fluffy.
2
Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with 1/4 cup of flour, then whisk together the remaining flour, baking powder and salt.
3
Add the flour mixture to the butter mixture a little at a time, alternating with the buttermilk; fold in the blueberries.
4
Grease a 9-inch square aluminum baking pan with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35-45 minutes. Check with a toothpick, checking for doneness. Let cool at least 15 minutes before serving.

855

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup unsalted butter, room temperature, 2 teaspoons lemon zest (or more), 3/4 cup sugar plus 2 tablespoons sugar, divided, 1 egg, room temperature, and more.

Yes, Buttermilk-Blueberry Breakfast Cake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buttermilk-Blueberry Breakfast Cake

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