Blueberry Buttermilk Breakfast Cake
Ingredients
- ½ cup (8 tablespoons | 4 oz | 113 g) unsalted butter, room temperature
- Zest from 1 large lemon
- 1 cup (214 g) sugar (set aside 1 tablespoon for sprinkling)
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups (256 g) all-purpose flour (set aside 1/4 cup to toss with the blueberries)
- 2 teaspoons baking powder
- 1 teaspoon kosher salt (or 1.25 teaspoons if preferred)
- 2 cups fresh blueberries, picked over
- ½ cup buttermilk (see FAQs below)
Instructions
- Preheat and Prepare: Preheat your oven to 350ºF (175ºC). Using a stand mixer or hand-held mixer, cream together the butter, lemon zest, and 1 cup minus 1 tablespoon of sugar until the mixture is light and fluffy.
- Mix Wet Ingredients: Add the egg and vanilla extract to the creamed butter mixture and beat until well combined.
- Prepare Dry Ingredients: In a separate bowl, toss the blueberries with ¼ cup of flour. In another bowl, whisk together the remaining flour, baking powder, and salt.
- Combine Ingredients: Gradually add half of the flour mixture to the batter, stirring with a spatula to incorporate. Pour in all of the buttermilk and stir to combine. Add the remaining flour mixture and stir until just absorbed. Gently fold in the blueberries, leaving behind any excess flour from the blueberries.
- Prepare the Baking Pan: Grease an 8- or 9-inch square baking pan with butter or coat with non-stick spray. If available, line the pan with parchment paper on top of the butter.
- Bake the Cake: Spread the batter evenly into the prepared pan. Sprinkle the top with the reserved tablespoon of sugar. Bake for 35 to 45 minutes, depending on the size of your pan (a 9-inch pan will bake faster, closer to 35 minutes, while an 8-inch pan might take up to 45 minutes). Check for doneness by inserting a toothpick into the center of the cake; it should come out clean or with a few crumbs.
- Cool and Serve: Allow the cake to cool in the pan for at least 15 minutes before serving. This cake can take up to 50 minutes to bake in some cases, so be patient and check periodically.
Enjoy your delicious Blueberry Buttermilk Breakfast Cake!