Description
This Blueberry Buttermilk Breakfast Cake is a moist, tender, and flavorful treat perfect for a morning indulgence or brunch. Bursting with fresh blueberries and brightened with lemon zest, it offers a delightful blend of sweetness and tanginess. The coarse sugar topping adds a pleasant crunch, making it an irresistible start to your day.
Ingredients
Scale
Cake Ingredients
- 1/2 cup unsalted butter, softened
- Zest from one lemon
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour, divided
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 cups fresh blueberries
- 1/2 cup buttermilk
- 1 tablespoon coarse sugar for topping
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking pan thoroughly and set it aside to be ready for the batter.
- Cream Butter Mixture: In a medium-sized mixing bowl, cream together the softened unsalted butter, lemon zest, and sugar until light and fluffy. Then add the egg and vanilla extract, beating everything together until fully combined.
- Mix Dry Ingredients and Prepare Blueberries: In a separate bowl, whisk together 1 and 3/4 cups of the flour, salt, and baking powder. Toss the fresh blueberries in the remaining 1/4 cup of flour to prevent them from sinking in the batter.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the creamed butter mixture in increments, alternating with the buttermilk. Mix gently after each addition until just combined to avoid overmixing the batter. Finally, fold in the floured blueberries carefully to distribute them evenly.
- Assemble and Bake: Spread the batter evenly into the prepared baking pan. Sprinkle the top with coarse sugar to add a sweet, crunchy finish. Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to rest and cool in the pan for at least 15 minutes before cutting and serving. This resting time helps the cake set and enhances its moist texture.
Notes
- Ensure the butter is softened to room temperature for easier creaming.
- Coating the blueberries with flour helps prevent them from sinking to the bottom during baking.
- If fresh blueberries are unavailable, frozen blueberries can be used but do not thaw them before adding to the batter.
- The coarse sugar topping adds a delightful texture contrast; substitute with turbinado sugar if preferred.
- Make sure not to overmix the batter after adding flour to keep the cake tender.
Nutrition
- Serving Size: 1 slice (1/6 of the cake)
- Calories: 320
- Sugar: 20g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
