Blueberry Buttermilk Breakfast Cake
Prep Time: 15 minutes
Cook Time: 35–45 minutes
Servings: 9
Baking Dish: 8-inch square pan
Ingredients
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 cups (250 g) all-purpose flour, divided
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (120 ml) buttermilk, at room temperature
- 2 cups fresh blueberries
- 1 tablespoon granulated sugar, for topping
Instructions
Step 1: Prepare the oven and pan.
Preheat the oven to 350°F (175°C). Grease an 8-inch square baking pan and line it with parchment paper, leaving an overhang for easy removal.
Step 2: Prepare the blueberries.
Wash the blueberries and dry them thoroughly. Toss with 1 tablespoon of flour taken from the measured 2 cups. Set aside.
Step 3: Cream the butter and sugar.
Beat the softened butter, ¾ cup sugar, and lemon zest for 2–3 minutes until pale and fluffy.
Step 4: Add the egg and vanilla.
Beat in the egg and vanilla until combined. Scrape down the sides of the bowl.
Step 5: Combine the dry ingredients.
In a separate bowl, whisk the remaining flour with the baking powder and salt.
Step 6: Make the batter.
Add half the flour mixture to the butter mixture and mix gently. Add the buttermilk, then the remaining flour mixture. Mix just until no dry flour remains. The batter will be thick; avoid overmixing.
Step 7: Fold in the blueberries.
Using a spatula, gently fold the blueberries into the batter without crushing them.
Step 8: Fill the pan.
Spread the batter evenly in the prepared pan. Sprinkle the remaining tablespoon of sugar over the surface for a lightly crisp topping.
Step 9: Bake.
Bake for 35–45 minutes, until the top is golden and a toothpick inserted into the center comes out without wet batter. Test away from a blueberry, which may leave juice on the toothpick. If necessary, bake a few minutes longer. Loosely cover with foil if the top browns too quickly.
Step 10: Cool and serve.
Let the cake cool in the pan for at least 20 minutes before lifting out and cutting into squares. Serve slightly warm or at room temperature.
Tips
- Use softened butter that holds its shape rather than melted butter.
- Dry fresh blueberries well to avoid adding excess moisture.
- If using frozen blueberries, add them straight from the freezer without thawing. Baking may take slightly longer.
- Measure flour by spooning it into the measuring cup and leveling it, or use the weight provided.
- For a buttermilk substitute, place 1½ teaspoons lemon juice or white vinegar in a measuring cup, then add milk to reach ½ cup. Let stand for 5–10 minutes. The texture may differ slightly from cultured buttermilk.
Storage
Store the cooled cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Freeze individual slices, tightly wrapped, for up to 2 months. Thaw before serving and warm briefly if desired.
Serving Ideas
Enjoy with coffee or tea, plain Greek yogurt, or fresh fruit. For brunch, serve alongside scrambled eggs. A little butter on a warm slice is also delicious.
Nutrition Benefits
Blueberries contribute fiber and plant compounds, while the egg and buttermilk add some protein. This is a sweet breakfast cake; pairing a modest slice with yogurt or eggs makes a more substantial meal.
Q&A
Can I leave out the lemon zest?
Yes. The cake will still work, with a milder flavor.
Can I use a 9-inch square pan?
Yes. The cake will be thinner, so begin checking around 30 minutes.
Why is my cake dense?
Overmixing, too much flour, or expired baking powder can produce a dense texture.
Can I make it ahead?
Yes. Bake the day before, cool completely, and cover tightly.
Can I use another berry?
Raspberries or blackberries work. Cut large berries into smaller pieces and fold them in gently.
