Description
This Lemon Blueberry Buttermilk Breakfast Cake is a moist and flavorful treat perfect for morning gatherings or a delightful brunch. It combines the tart brightness of lemon zest with juicy fresh blueberries, all baked into a tender buttermilk-infused cake topped with a subtle sugar crunch.
Ingredients
Scale
Wet Ingredients
- ½ cup unsalted butter, room temperature
- Zest from 1 large lemon
- 1 cup sugar (set aside 1 tablespoon for sprinkling)
- 1 egg, room temperature
- 1 tsp. vanilla extract
- ½ cup buttermilk
Dry Ingredients
- 2 cups all-purpose flour (set aside ¼ cup to toss with blueberries)
- 2 tsp. baking powder
- 1 tsp. kosher salt
Fruit
- 2 cups fresh blueberries
Instructions
- Preheat the Oven: Preheat your oven to 350ºF (175ºC) to ensure it reaches the right temperature for baking the cake evenly.
- Cream Butter and Sugar: In a large mixing bowl, cream together the ½ cup of room temperature unsalted butter, lemon zest, and 1 cup sugar until the mixture is light and fluffy. Then add the egg and vanilla extract, beating until fully combined.
- Prepare Dry Ingredients: Toss 2 cups of fresh blueberries with the reserved ¼ cup of all-purpose flour to prevent them from sinking in the batter. In a separate bowl, whisk together the remaining 1 ¾ cups of flour with the baking powder and kosher salt.
- Combine Ingredients: Add the dry flour mixture to the wet batter alternately with the buttermilk, starting and ending with the dry ingredients. Gently fold in the floured blueberries to maintain their shape and distribute evenly.
- Bake: Spread the batter evenly into a greased 9×13-inch baking pan. Sprinkle the reserved 1 tablespoon of sugar on top for added crunch. Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for at least 15 minutes before slicing and serving to let the flavors set and texture firm up slightly.
Notes
- For an extra burst of lemon flavor, you can drizzle a simple lemon glaze over the cooled cake.
- Fresh blueberries work best, but frozen blueberries can be used; do not thaw before mixing to prevent excess moisture.
- Use room temperature ingredients to ensure proper mixing and a tender crumb.
- Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- This cake freezes well; wrap tightly and freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast Cake
- Method: Baking
- Cuisine: American
