Description
This Lemon Blueberry Buttermilk Breakfast Cake is a delightful treat perfect for a morning or brunch gathering. Bursting with fresh blueberries and a hint of lemon, this moist and tender cake is sure to be a crowd-pleaser.
Ingredients
Scale
Cake Batter:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- Zest of 1 lemon
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour, divided
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups fresh blueberries
- 1/2 cup buttermilk
- 2 tablespoons lemon juice
Topping:
- Optional coarse sugar for topping
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- Cream butter, sugar, and zest: In a large bowl, cream the butter, sugar, and lemon zest until light and fluffy.
- Add egg and vanilla: Beat in the egg and vanilla extract until well combined.
- Mix dry ingredients: In a separate bowl, whisk 1 3/4 cups of flour, baking powder, and salt.
- Coat blueberries: Toss blueberries with remaining 1/4 cup flour in a small bowl to prevent sinking.
- Combine ingredients: Add dry ingredients to butter mixture in two parts, alternating with buttermilk and lemon juice.
- Add blueberries: Gently fold in floured blueberries.
- Bake: Spread batter in baking dish, sprinkle with coarse sugar, and bake for 35-40 minutes.
- Cool and serve: Let the cake cool for at least 15 minutes before slicing and serving warm or at room temperature.
Notes
- Frozen blueberries can be used—do not thaw before mixing into the batter.
- This cake keeps well at room temperature for 2 days or refrigerated for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
