Buttermilk Blueberry Breakfast Cake

This cake is super good. Not just for breakfast. Though a nice trick is to make the batter the night before, cover and put in the fridge, then throw in the oven first thing in the morning.

  • Servings: 9
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes

Photo of freshly baked Buttermilk Blueberry Breakfast Cake

  • 1/2 cup (113 g) unsalted butter, room temp
  • zest of 1 large lemon
  • 1 cup (214 g) sugar (set aside 1 tbsp for topping)
  • 1 egg, room temp
  • 1 tsp vanilla
  • 2 cups (256 g) flour (set aside 1/4 cup)
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 cups fresh blueberries
  • 1/2 cup buttermilk
  1. Preheat oven to 350 degrees F.
  2. Using mixer, cream butter with lemon zest and sugar until light and fluffy.
  3. Add egg and vanilla and beat well.
  4. Toss blueberries in 1/4 cup of flour.
  5. Whisk together remaining flour, baking powder, and salt.
  6. Add half of the flour mixture to the batter and stir with spatula to combine.
  7. Add all of the buttermilk and stir to combine.
  8. Add remaining flour and stir to combine.
  9. Fold in the blueberries.
  10. Grease 9 inch square baking pan.
  11. Spread batter in pan.
  12. Sprinkle top with remaining 1 tbsp of sugar.
  13. Bake for 35-45 minutes.
  14. Let stand for 15 minutes.
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