Buttermilk Blueberry Breakfast Cake

If you love Blueberries you MUST try this Buttermilk Blueberry Breakfast Cake recipe! One of my favorite breakfast cakes to have with coffee

If you love Blueberries you MUST try this Buttermilk Blueberry Breakfast Cake recipe! A delicious dense cake for you to enjoy with a cup of coffee.

This breakfast cake has tons of fresh blueberries in it. I will admit I am a Blueberry fiend so this Blueberry cake suits me just fine.

If you prefer fewer blueberries, you can use 1 Cup of fresh blueberries instead of the 1 1/2 Cups listed in the recipe card. But remember, this is a Blueberry cake…. Just sayin’.

If you don’t have any Buttermilk on hand and don’t feel like going to your local grocery store, check the Chef’s Notes on the recipe card for an easy substitute.

For more of my delicious Breakfast recipes, make sure you check out my collection here.

How to Make Buttermilk Blueberry Breakfast Cake

1- Preheat the oven to 350°F.
2- Cream butter with lemon zest and 3/4 cup + 1 Tbsp of the sugar until light and fluffy.
3- Add the egg and vanilla and beat until combined.
4- Toss the blueberries with 1/4 cup of flour.
5- In another mixing bowl, whisk together the remaining flour, baking powder, and salt. Add the flour mixture to the butter mixture a little at a time, alternating with the buttermilk.
6- Fold in the blueberries.
7- Grease a 9-inch square baking pan.
8- Pour batter into baking pan. Sprinkle batter with remaining tablespoon of sugar.
9- Bake for 45 to 60 minutes or until a toothpick comes out clean.
10- Let cool at least 15 minutes before serving.

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5 from 1 vote

 

Buttermilk Blueberry Breakfast Cake

If you love Blueberries you MUST try this Buttermilk Blueberry Breakfast Cake recipe! One of my favorite breakfast cakes to have with coffee

Prep Time15 mins

Cook Time1 hr

Total Time1 hr 15 mins

Course: Breakfast

Cuisine: American

Keyword: blueberry, breakfast, cake

Servings: 10

Calories: 268kcal

Author: Chef Rodney

Ingredients

• 1/2 Cup Unsalted Butter
• 2 Tsp Lemon Zest
• 7/8 Cup White Sugar
• 1 Egg(s)
• 1 Tsp Vanilla Extract
• 2 Cups All Purpose Flour
• 2 Tsp Baking Powder
• 1 Tsp Kosher Salt
• 1 1/2 Cups Fresh Blueberries
• 1/2 Cup Buttermilk

how to make this recipe

• Preheat the oven to 350°F.
• Cream butter with lemon zest and 3/4 cup + 1 Tbsp of the sugar until light and fluffy.
• Add the egg and vanilla and beat until combined.
• Toss the blueberries with 1/4 cup of flour.
• In another mixing bowl, whisk together the remaining flour, baking powder and salt. Add the flour mixture to the butter mixture a little at a time, alternating with the buttermilk.
• Fold in the blueberries.
• Grease a 9 inch square baking pan.
• Pour batter into baking pan. Sprinkle batter with remaining tablespoon of sugar.
• Bake for 45 to 60 minutes or until toothpick comes out clean.
• Let cool at least 15 minutes before serving.

Notes

→ If you don’t have Buttermilk on hand, you can use this trick as a substitute: Add one tablespoon of lemon juice to a measuring cup. Add milk and fill to the 1 cup measurement line. Stir the mixture together and let sit for 5 minutes.

Nutrition

Calories: 268kcal | Carbohydrates: 41g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 42mg | Sodium: 334mg | Potassium: 167mg | Fiber: 1g | Sugar: 20g | Vitamin A: 340IU | Vitamin C: 2.6mg | Calcium: 67mg | Iron: 1.4mg

Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.

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