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 great recipes like this one, I suggest you check these recipes out:
📋 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.
Buttermilk Blueberry Breakfast Cake
Ingredients
- ½ Cup Unsalted Butter
- 2 Tsp Lemon Zest
- ⅞ Cup White Sugar
- 1 Egg
- 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
Nutritional information provided for this recipe is based on 1 serving. This information 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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