If you love Blueberries you MUST try this Buttermilk Blueberry Breakfast Cake recipe! One of my favorite breakfast cakes to have with coffee
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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 ½ Cups listed in the recipe card. But remember, this is a Blueberry cake…. Just sayin'.
🥛 Buttermilk Substitution
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.
For more of my delicious recipes like this one, make sure you check out my collection of Breakfast Recipes. My Buttermilk Pancakes is one of my favorite things to have for breakfast.
📋 What Ingredients do I need
You will need the following ingredients to make this Buttermilk Blueberry Breakfast Cake recipe: Unsalted Butter, Lemon Zest, White Sugar, Eggs, Vanilla Extract, All Purpose Flour, Baking Powder, Kosher Salt, Fresh Blueberries and Buttermilk.
🥣 How to Make Buttermilk Blueberry Breakfast Cake
Preheat the oven to 350°F.
Cream butter with lemon zest and ¾ cup + 1 Tbsp of the sugar until light and fluffy.
Add the egg and vanilla and beat until combined.
Toss the blueberries with ¼ 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 a toothpick comes out clean.
Let cool at least 15 minutes before serving.
🍳 Recipe Card
Buttermilk Blueberry Breakfast Cake
Ingredients
- ½ Cup Unsalted Butter
- 2 Tsp Lemon Zest
- ⅞ Cup White Sugar
- 1 Egg(s)
- 1 Tsp Vanilla Extract
- 2 Cups All Purpose Flour
- 2 Tsp Baking Powder
- 1 Tsp Kosher Salt
- 1 ½ Cups Fresh Blueberries
- ½ Cup Buttermilk
Instructions
- Preheat the oven to 350°F.
- Cream butter with lemon zest and ¾ cup + 1 Tbsp of the sugar until light and fluffy.
- Add the egg and vanilla and beat until combined.
- Toss the blueberries with ¼ 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
Nutrition
Any nutritional information provided on this site is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
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