Buttermilk Blueberry Breakfast Cake

Introduction
Indulging in a slice of warm, tender Buttermilk Blueberry Breakfast Cake is the perfect way to start your day. This delightful treat combines the sweetness of fresh blueberries with the tangy richness of buttermilk, creating a cake that’s moist and bursting with flavor. Easy to make and absolutely delicious, it’s suitable for breakfast, brunch, or as a sweet snack. This article provides step-by-step instructions to help you create your own blueberry breakfast cake, along with some variations to try and helpful tips to ensure your baking success.

Ingredients

US Measurements:

1/2 cup unsalted butter (room temperature)
Zest of 1 large lemon
1 cup sugar (set aside 1 tablespoon for sprinkling)
1 large egg (room temperature)
1 teaspoon vanilla extract
2 cups all-purpose flour (set aside 1/4 cup to toss with blueberries)
2 teaspoons baking powder
1 teaspoon kosher salt
2 cups fresh blueberries (picked over)
1/2 cup buttermilk

European Metric Measurements:

115 g unsalted butter (room temperature)
Zest of 1 large lemon
200 g sugar (set aside 15 g for sprinkling)
1 large egg (room temperature)
5 ml vanilla extract
250 g all-purpose flour (set aside 30 g to toss with blueberries)
10 g baking powder
5 g kosher salt
300 g fresh blueberries (picked over)
120 ml buttermilk

Directions

Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan to prevent sticking.
In a mixing bowl, cream together the butter, lemon zest, and the cup of sugar (minus the reserved tablespoon) until light and fluffy. This takes about 2-3 minutes using a hand mixer or stand mixer.
Add the egg and vanilla extract to the creamed mixture, beating well until completely combined.
In a separate bowl, mix together the flour (minus the reserved 1/4 cup), baking powder, and kosher salt.
Gently toss the fresh blueberries with the reserved 1/4 cup flour to help prevent them from sinking to the bottom of your cake during baking.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry mixture, mixing until just combined—don’t overmix!
Gently fold in the flour-coated blueberries with a spatula, being careful not to crush them for evenly distributed bursts of flavor.
Spread the batter evenly into your prepared baking pan. Sprinkle the reserved tablespoon of sugar over the top for a sweet, crackly crust.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay). If the top starts to brown too quickly, tent it loosely with foil.
Let the cake cool in the pan for 10-15 minutes before slicing and serving. Enjoy warm or at room temperature!

Nutritional Information

Preparation Time: 15 minutes
Cooking Time: 35-40 minutes
Total Time: Around 1 hour
Servings: 9 pieces

Approximate Nutrition per Serving:

Calories: 220
Protein: 3 g
Fat: 8 g
Carbohydrates: 34 g
Fiber: 1 g
Sugar: 12 g

Cooking Tips and Tricks

Room Temperature Ingredients: Make sure your butter and egg are at room temperature before mixing. This helps them combine more easily, resulting in a smoother batter.
Avoid Overmixing: To achieve a light, fluffy cake, be cautious when mixing the batter. Overmixing can lead to a dense cake texture, so mix just until ingredients are combined.
Use Fresh Blueberries: While frozen blueberries can be used in a pinch, fresh blueberries yield the best flavor and texture. If you do use frozen berries, do not thaw them as this can make the batter too soggy.

Possible Variations

Lemon Poppy Seed Variation: Add 1-2 tablespoons of poppy seeds along with the lemon zest for a delightful lemon poppy seed flavor twist.
Nutty Addition: Fold in 1/2 cup of chopped nuts, such as pecans or walnuts, into the batter for added crunch and a hearty texture.

Now you are ready to bake a scrumptious Buttermilk Blueberry Breakfast Cake! Enjoy every bite of this delectable creation at breakfast or as a lovely afternoon treat.