Description
This Buttermilk Blueberry Breakfast Cake is a moist, tender cake bursting with fresh or frozen blueberries, perfect for a delightful morning treat. With a balance of buttery richness and tangy buttermilk, it offers a flavorful, easy-to-make breakfast cake that pairs wonderfully with a cup of coffee or tea.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
Wet Ingredients
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup buttermilk
Other Ingredients
- 2 cups fresh or frozen blueberries (if frozen, do not thaw)
- 1 tsp lemon zest (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare an 8-inch square baking dish by greasing and flouring it or lining it with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until thoroughly combined. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color. This step is crucial for a tender texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract to the creamed butter mixture until well combined, ensuring a smooth batter base.
- Combine Wet and Dry Ingredients: Alternately add the dry flour mixture and the buttermilk to the wet ingredients, starting and ending with the flour mixture. Mix gently and just until all ingredients are combined, being careful not to overmix which can toughen the cake.
- Fold in Blueberries and Lemon Zest: Carefully fold in the blueberries and optional lemon zest to evenly distribute them throughout the batter without crushing the berries.
- Pour Batter into Pan: Spread the batter evenly into the prepared baking dish, smoothing the top for an even bake.
- Bake the Cake: Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. This ensures the cake is fully cooked and moist inside.
- Cool and Serve: Allow the cake to cool slightly in the pan before slicing. Serve warm or at room temperature to enjoy the best texture and flavor.
Notes
- Use frozen blueberries straight from the freezer without thawing to prevent the batter from turning purple or soggy.
- Do not overmix the batter to keep the cake light and fluffy.
- Lemon zest is optional but adds a fresh, bright flavor that complements the blueberries.
- Storage: Keep any leftovers tightly covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- This cake can be reheated slightly for a warm breakfast option.
