Blueberry Buttermilk Breakfast Cake
This Blueberry Buttermilk Breakfast Cake is the perfect way to start your day. With a tender, moist crumb.
the cake is flavored with fresh blueberries, tangy buttermilk, and a hint of lemon zest, making it both light and satisfying.
Whether you’re looking for a cozy morning treat or a sweet snack with your afternoon tea, this cake offers the perfect balance of sweetness and tartness, making it an irresistible choice.
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 tsp. vanilla
2 cups (256 g) all-purpose flour (set aside ¼ cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt (I like 1.25 tsp)
2 cups fresh blueberries, picked over
½ cup buttermilk
Instructions
Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan to ensure the cake comes out easily after baking. Set the pan aside while you prepare the cake batter.
In a large mixing bowl, cream together the softened butter, lemon zest, and sugar until light and fluffy.
You can use an electric mixer or beat by hand with a wooden spoon. This process usually takes about 3-4 minutes.
Add the egg and vanilla to the creamed butter mixture, beating until fully incorporated. Once combined, your batter should look smooth and creamy.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the buttermilk.
Begin and end with the dry ingredients, mixing after each addition. Be careful not to overmix the batter.
Toss the fresh blueberries with the reserved ¼ cup of flour. This will help prevent the blueberries.
from sinking to the bottom of the cake while baking. Gently fold the blueberries into the batter until evenly distributed.
Pour the batter into your prepared cake pan, smoothing the top with a spatula. Sprinkle the reserved tablespoon of sugar over the top of the cake to create a lovely, slightly crunchy topping.
Bake in the preheated oven for about 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean. The cake should have a golden-brown color on top.
How to Make
For the fluffiest results, make sure your butter and egg are at room temperature. Cold butter can cause the batter to be too dense.
Also, when adding the dry ingredients to the wet ingredients, fold them in gently to avoid overworking the batter, which can make the cake tough.
If you’re using frozen blueberries, there’s no need to thaw them. Toss them directly in flour and add them to the batter as you would fresh blueberries.
This ensures that the blueberries stay suspended in the batter and don’t turn the cake into a purple mess.
You can use a stand mixer or a hand mixer for ease, but be cautious not to overmix. Once the flour is added, stop mixing as soon as the batter is smooth to avoid a dense texture.
To check if the cake is done, insert a toothpick or cake tester into the center. If it comes out clean, it’s ready. If there’s batter stuck to the toothpick, give it a few more minutes and check again.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. This prevents the cake from breaking apart when you remove it from the pan.
The addition of a sugar topping before baking gives the cake a light, crispy top, adding texture and a sweet contrast to the soft interior.
Store any leftovers in an airtight container for up to 2-3 days, or refrigerate them for a longer shelf life.
Variations
For a twist on this recipe, you can swap the blueberries for other fresh fruits like raspberries, blackberries, or even sliced strawberries. Each fruit will bring its unique flavor and color to the cake.
If you prefer a nutty addition, try folding in chopped walnuts or almonds into the batter. The crunch will contrast beautifully with the softness of the cake.
For an extra zesty flavor, consider adding a tablespoon of lemon juice to the batter, amplifying the fresh lemon taste already brought by the zest.
A bit of cinnamon or nutmeg can add warmth and spice to the cake. Just a teaspoon of either one can elevate the flavors without overwhelming them.
For a dairy-free alternative, replace the buttermilk with a non-dairy milk such as almond milk, and use dairy-free butter. This keeps the texture light without sacrificing flavor.
If you enjoy a more indulgent treat, try topping your slice with a drizzle of glaze made from powdered sugar, lemon juice, and a bit of milk for a sweet finish.
For a more decadent breakfast, serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream. It’s an easy way to turn a simple cake into a special occasion dessert.
Tips
Make sure to thoroughly toss the blueberries with the reserved flour before adding them to the batter.
This prevents them from sinking to the bottom of the cake during baking, ensuring an even distribution of fruit in every bite.
When zesting the lemon, be sure to only remove the colorful outer layer of the peel, avoiding the bitter white pith beneath. This will ensure your cake has a fresh and fragrant lemon flavor.
If you don’t have buttermilk on hand, you can make a substitute by adding one tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest with regular milk to equal ½ cup.
For a lighter texture, try using cake flour instead of all-purpose flour. This will create a softer, more delicate crumb.
Allow the cake to cool completely before slicing, as it will set better and be easier to cut without falling apart. If you’re in a hurry, let it cool for at least 30 minutes.
If your cake pan is larger or smaller than the recommended size, you may need to adjust the baking time slightly. Keep an eye on the cake as it bakes to ensure it doesn’t overcook or undercook.
For a more uniform rise, make sure the oven is preheated properly. A cold oven can result in uneven baking and affect the texture of the cake.
Conclusion
This Blueberry Buttermilk Breakfast Cake is a simple, delightful way to brighten up your morning. With a combination of fresh blueberries, tangy buttermilk, and a hint of lemon zest, it’s the kind of breakfast.
that will make you look forward to the start of your day. Easy to prepare and deliciously satisfying, this cake can become a favorite in your breakfast rotation.
Whether you enjoy it with your morning coffee or serve it as a sweet snack, this cake is sure to please.
Its light texture and fresh flavors make it an ideal treat for any occasion, and with a few simple variations, you can customize it to suit your taste.