This blueberry buttermilk breakfast cake bakes in a square pan with berries folded into a tender batter.
Ingredients
Measure the ingredients below before you begin. Optional additions are marked in the list.
- 1/2 cup of softened unsalted butter
- 1 cup of granulated sugar
- 1 big egg
- 1 teaspoon of vanilla extract
- 2 cups of all-purpose flour (divided)
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1/2 cup of buttermilk
- 1 teaspoon of lemon zest
- 2 cups of fresh blueberries
- 1 tablespoon of granulated sugar (for topping)
How to make it
Set the oven to 350°F (175°C) to preheat it. Use grease to coat a 9-inch square baking pan or line it with parchment paper.
In a big mixing bowl, beat the softened butter and 1 cup of granulated sugar together until they are light and fluffy.
Mix in the egg and vanilla extract until they are completely mixed.
In another basin, mix together 1 3/4 cups of all-purpose flour, baking powder, and salt.
Slowly add the dry ingredients to the butter mixture, switching with the buttermilk. Begin and end with the dry things. Mix until everything is mixed together.
Add 1 teaspoon of lemon zest to the batter and stir.
Mix the blueberries with the last 1/4 cup of flour to coat them. Carefully add the blueberries to the batter.
Spread the batter evenly into the prepared baking pan. Add 1 tablespoon of granulated sugar to the top.
Put the dish in the oven that has already been heated and bake for 35 to 40 minutes, or until a toothpick stuck in the middle comes out clean. The top should be a pale gold color.
Let the cake cool in the pan on a wire rack before serving. You can serve it warm or at room temperature.
Tips and serving
Tossing the berries with some of the measured flour can help distribute them. Cool the cake before slicing.
For more ideas, try Fluffy Cottage Cheese Egg Muffins Recipe for Quick Breakfast or Easy Banana Chocolate Chip Cookies with Gooey Centers.
Blueberry Buttermilk Breakfast Cake
This blueberry buttermilk breakfast cake bakes in a square pan with berries folded into a tender batter. Makes 9 servings.
- 1/2 cup of softened unsalted butter
- 1 cup of granulated sugar
- 1 big egg
- 1 teaspoon of vanilla extract
- 2 cups of all-purpose flour (divided)
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1/2 cup of buttermilk
- 1 teaspoon of lemon zest
- 2 cups of fresh blueberries
- 1 tablespoon of granulated sugar (for topping)
Set the oven to 350°F (175°C) to preheat it. Use grease to coat a 9-inch square baking pan or line it with parchment paper.
In a big mixing bowl, beat the softened butter and 1 cup of granulated sugar together until they are light and fluffy.
Mix in the egg and vanilla extract until they are completely mixed.
In another basin, mix together 1 3/4 cups of all-purpose flour, baking powder, and salt.
Slowly add the dry ingredients to the butter mixture, switching with the buttermilk. Begin and end with the dry things. Mix until everything is mixed together.
Add 1 teaspoon of lemon zest to the batter and stir.
Mix the blueberries with the last 1/4 cup of flour to coat them. Carefully add the blueberries to the batter.
Spread the batter evenly into the prepared baking pan. Add 1 tablespoon of granulated sugar to the top.
Put the dish in the oven that has already been heated and bake for 35 to 40 minutes, or until a toothpick stuck in the middle comes out clean. The top should be a pale gold color.
Let the cake cool in the pan on a wire rack before serving. You can serve it warm or at room temperature.
Tossing the berries with some of the measured flour can help distribute them. Cool the cake before slicing.