Description

This delightful Blueberry Breakfast Cake is a moist and tender treat perfect for starting your day. Bursting with fresh blueberries and infused with bright lemon zest, it combines the richness of butter with the light tang of buttermilk, making it a refreshing yet comforting cake to enjoy with your morning coffee or tea.

Ingredients

Cake Batter

1/2 cup salted butter, softened
2 teaspoons fresh lemon zest
3/4 cup + 2 tablespoons granulated sugar, divided
1 large egg
1 teaspoon vanilla extract
2 cups (284 g) all-purpose flour, divided
2 teaspoons baking powder
1 teaspoon kosher salt
2 cups fresh blueberries
1/2 cup buttermilk

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Instructions

Preheat and Cream: Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter, lemon zest, and 3/4 cup plus 1 tablespoon of the granulated sugar until the mixture is creamy and fluffy. Then add the egg and vanilla extract, beating until just combined.
Prepare Blueberries: Toss the fresh blueberries with 1/4 cup of the flour to coat them lightly. This helps prevent the berries from sinking to the bottom of the cake during baking. Set aside.
Mix Dry Ingredients: In a separate bowl, whisk together the remaining 1 3/4 cups of flour, baking powder, and kosher salt.
Combine Batter: Gradually add the dry flour mixture to the creamed butter mixture, alternating with the buttermilk. Begin and end with the flour mixture. Gently fold in the floured blueberries to incorporate evenly without breaking them.
Prepare Baking Dish and Bake: Grease a 9×9-inch or 8×10-inch baking dish with non-stick spray. Spread the thick batter evenly into the prepared pan. Sprinkle the remaining 1 tablespoon of granulated sugar evenly over the top to add a subtle crunchy texture once baked. Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
Cool and Serve: Allow the cake to cool in the baking dish for about 15 minutes before slicing. Serve warm or at room temperature, and enjoy your homemade blueberry breakfast cake!

Notes

For best results, use fresh blueberries; however, frozen blueberries can be used if fresh are unavailable. Do not thaw frozen berries before using.
You can substitute buttermilk with regular milk mixed with 1 tablespoon lemon juice or vinegar if needed.
This cake keeps well covered at room temperature for up to 2 days or refrigerated for up to a week.
Sprinkling sugar on top before baking creates a pleasant crunchy topping.
Ensure not to overmix the batter after adding flour to keep the cake tender and moist.