Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lemon Blueberry Buttermilk Breakfast Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 33 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 12 to 16 pieces
  • Category: Breakfast Cake
  • Method: Baking
  • Cuisine: American

Description

This Lemon Blueberry Buttermilk Breakfast Cake is a delightful and moist cake perfect for a morning treat or brunch. Bursting with fresh blueberries and zesty lemon, it combines a lightly sweetened buttermilk batter with a tender crumb, topped with a sprinkle of sugar for a slight crunch. Easy to prepare and bake, this cake offers a fresh twist on traditional breakfast cakes.

Ingredients

Wet Ingredients

  • ½ cup unsalted butter, room temperature
  • 1 large lemon, zest only
  • 1 cup sugar (set aside 1 tablespoon for sprinkling)
  • 1 egg, room temperature
  • 1 tsp vanilla extract
  • ½ cup buttermilk

Dry Ingredients

  • 2 cups all-purpose flour (set aside ¼ cup to toss with the blueberries)
  • 2 tsp baking powder
  • 1 tsp kosher salt

Fruit

  • 2 cups fresh blueberries

Instructions

  1. Preheat Oven: Preheat your oven to 350ºF (175ºC) to prepare for baking the cake.
  2. Cream Butter Mixture: In a mixing bowl, cream together the unsalted butter, lemon zest, and sugar until the mixture becomes light and fluffy. Then, add in the egg and vanilla extract, and beat until fully combined.
  3. Prepare Dry Ingredients: Toss the fresh blueberries with the reserved ¼ cup of all-purpose flour to prevent them from sinking in the batter. In a separate bowl, whisk together the remaining flour, baking powder, and kosher salt.
  4. Combine Batter: Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined. Carefully fold in the floured blueberries to evenly distribute them.
  5. Bake the Cake: Spread the batter evenly into a greased baking pan. Sprinkle the reserved tablespoon of sugar over the top of the batter for a subtle crunchy finish. Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool and Serve: Remove the cake from the oven and let it cool in the pan for at least 15 minutes before slicing and serving. This helps the cake set and makes for easier slicing.

Notes

  • Make sure all dairy ingredients are at room temperature for better mixing and texture.
  • Tossing the blueberries in flour prevents them from sinking to the bottom of the cake.
  • The cake can be stored wrapped at room temperature for up to 2 days or refrigerated for up to 5 days.
  • For a dairy-free version, buttermilk can be substituted with a plant-based milk mixed with a tablespoon of lemon juice or vinegar.

Find it online: https://slsrecipes.com/lemon-blueberry-buttermilk-breakfast-cake-recipe/