Description
This Lemon Blueberry Buttermilk Breakfast Cake is a moist, tender, and refreshing cake perfect for morning gatherings or a special brunch. Infused with fresh lemon zest and juicy blueberries, this cake combines the tang of buttermilk with the sweet burst of berries, creating a delightful balance of flavors in every bite.
Ingredients
Scale
Wet Ingredients
- ½ cup unsalted butter, room temperature
- 1 egg, room temperature
- 1 tsp vanilla extract
- ½ cup buttermilk
Dry Ingredients
- 2 cups all-purpose flour (set aside ¼ cup to toss with blueberries)
- 2 tsp baking powder
- 1 tsp kosher salt
Other
- Zest from 1 large lemon
- 1 cup sugar (set aside 1 tablespoon for sprinkling)
- 2 cups fresh blueberries
Instructions
- Preheat the Oven: Preheat your oven to 350ºF (175ºC) to prepare for baking your cake.
- Cream Butter and Sugar: In a mixing bowl, cream together the unsalted butter, lemon zest, and sugar until the mixture is light and fluffy. Then, add the egg and vanilla, beating until fully combined.
- Prepare Dry Ingredients: Toss the fresh blueberries in the reserved ¼ cup of all-purpose flour to prevent them from sinking in the batter. In a separate bowl, whisk together the remaining flour with baking powder and kosher salt.
- Combine Ingredients: Gradually add the dry flour mixture to the creamed mixture, alternating with buttermilk. Stir gently to combine until you have a smooth batter. Carefully fold in the floured blueberries to maintain their shape.
- Bake: Spread the batter evenly in a greased baking pan. Sprinkle the reserved tablespoon of sugar evenly over the top. Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the cake from the oven and allow it to cool in the pan for at least 15 minutes before slicing and serving to enjoy the best texture and flavors.
Notes
- Using fresh blueberries enhances flavor and texture; frozen can be used but thaw and drain before tossing with flour.
- Make sure butter and egg are at room temperature for better mixing and cake texture.
- You can substitute buttermilk with milk plus 1 tablespoon lemon juice or vinegar if needed.
- Do not overmix batter after adding flour to avoid a dense cake.
- This cake is best served within two days but can be refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35-45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
