Blueberry Buttermilk Breakfast Cake

This Blueberry Buttermilk Breakfast Cake is a tender, moist cake perfect for a morning treat. It features bursts of fresh blueberries, a hint of lemon zest, and the rich tang of buttermilk.

Blueberry Buttermilk Breakfast Cake

Ingredients:

How To Make Blueberry Buttermilk Breakfast Cake:

1. Step 1: Preheat Oven and Prep: Preheat oven to 3350∘F (4175∘C) and lightly grease a 59×5-inch baking dish with butter or non-stick spray.6
2. Step 2: Prep Blueberries: Toss the 2 cups fresh blueberries in 1/4 cup of the flour until lightly coated, then set aside.
3. Step 3: Cream Butter and Sugar: In a large bowl or mixer, cream together the 1/2 cup softened butter, 1 cup sugar, and 2 tablespoons lemon zest for 3-5 minutes, or until fluffy and lightened in color.
4. Step 4: Add Egg and Vanilla: Beat in the large egg, then, once fully incorporated, add in the 1 1/2 teaspoon vanilla extract.
5. Step 5: Mix Dry Ingredients: In a separate bowl, whisk together the remaining flour (1 3/4 cups), 2 teaspoons baking powder, 1 teaspoon salt, and 1/2 teaspoon cinnamon (if using).
6. Step 6: Combine Batter: Alternating between the dry mixture and the 1/2 cup buttermilk, add both to the batter, beginning and ending with the dry ingredients. Mix on low speed just until combined.
7. Step 7: Assemble and Top: Gently fold the floured blueberries into the batter, then pour the batter into the greased baking dish. Sprinkle the top of the cake with the 1 tablespoon of sugar.
8. Step 8: Bake: Place the dish in the oven and bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
9. Step 9: Cool and Serve: Remove from the oven and transfer to a wire rack to cool for at least 15 minutes. Serve warm or at room temperature.