Blueberry Buttermilk Breakfast Cake

I swear buttermilk is magic. It seems to turn everything into gold: super-moist, super-delicious gold. This morning I awoke needing a simple, summery, cake-like-but-not-dessert-like breakfast treat. One of Ben’s friends had crashed here last night, and I thought it only appropriate to treat him to a proper breakfast. In other words, I was craving sugar and carbs. The truth is I’ve been craving sugar and carbs and a cake like this for months. But seriously, who doesn’t need a good, seasonal, berry cake recipe in their morning-treat repertoire?

Nobody. And I think I’ve found the recipe that fits the bill. On an old photocopied sheet of paper in my mother’s handwriting, I spotted a note: Baby Boy’s Favorite.” Oh Baby Boy. Baby Boy is my younger brother, my parents’ favorite child, and one of the most satisfying people to cook for. If it was Baby Boy’s favorite cake, it would soon be mine, too. This cake is delectable! I think you’ll like it, too.

Why You’ll Love This Recipe

This Blueberry Buttermilk Breakfast Cake is the perfect blend of sweet and tangy, thanks to fresh blueberries and the magic of buttermilk. It’s easy to make, deliciously moist, and has a light, fluffy texture that’s sure to start your day off right. It’s not too sweet, making it an ideal breakfast or brunch treat.

Kitchen Equipment You’ll Need

• 9-inch square baking pan
• Electric mixer
• Mixing bowls
• Whisk
• Spoon or spatula
• Zester or grater
• Measuring cups and spoons
• Toothpick

Ingredients

• ½ cup unsalted butter, room temperature
• 2 tsp. lemon zest or more — zest from 1 large lemon
• ⅞ cup + 1 tablespoon sugar for sprinkling
• 1 egg, room temperature
• 1 tsp. vanilla
• 2 cups flour (set aside ¼ cup of this to toss with the blueberries)
• 2 tsp. baking powder
• 1 tsp. kosher salt
• 2 cups fresh blueberries
• ½ cup buttermilk

* ⅞ cup = ¾ cup + 2 tablespoons

** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only ½ cup of the prepared mixture for the recipe.

Step-by-Step Instructions

1. Preheat the oven to 350ºF.
2. Cream butter with lemon zest and ⅞ cup of the sugar until light and fluffy.
3. Add the egg and vanilla and beat until combined.
4. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder, and salt.
5. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
6. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into the pan.
7. Sprinkle batter with remaining tablespoon of sugar.
8. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, return the pan to the oven for a couple more minutes. (Note: Baking for as long as 10 minutes more might be necessary.)
9. Let cool at least 15 minutes before serving. Enjoy!

Tips for Success

• Ensure your butter is at room temperature for easy creaming.
• Tossing the blueberries with flour helps prevent them from sinking to the bottom of the cake.
• Don’t overmix the batter once the flour is added to maintain a light texture.

Additional Tips or Variations

• Try adding a handful of chopped nuts for extra crunch.
• If you’re out of fresh blueberries, frozen ones will work as well; just make sure to rinse and drain them first.
• For a hint of spice, add a teaspoon of cinnamon to the dry ingredients.

Nutritional Highlights (Per Serving)

This cake is a delightful way to enjoy breakfast or brunch, offering a balance of carbohydrates and fats with the freshness of blueberries.

Frequently Asked Questions (FAQ)

Can I use frozen blueberries? Yes, you can use frozen blueberries. Be sure to rinse and drain them before adding to the batter.

How should I store the cake? Store any leftovers in an airtight container at room temperature for up to two days, or refrigerate for up to a week.

Can I make this cake ahead of time? Absolutely! This cake keeps well and can be made a day in advance.

Conclusion

There you have it, a delightful Blueberry Buttermilk Breakfast Cake that’s sure to brighten your morning. I hope you give it a try and enjoy it as much as I do. Don’t forget to share your baking experiences in the comments below—I’d love to hear how your cake turns out!