Description
This Lemon Blueberry Buttermilk Breakfast Cake is a delightful treat that combines the bright flavors of lemon with juicy blueberries in a moist and tender cake. Perfect for breakfast or as a sweet snack.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour (divided)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- zest of 1 lemon
- 2 cups fresh blueberries
- 1/2 cup buttermilk
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 9-inch square baking dish.
- Cream butter and sugar: In a large bowl, cream together butter and sugar until light and fluffy.
- Add egg and flavorings: Beat in the egg, vanilla extract, and lemon zest.
- Combine dry ingredients: In a separate bowl, mix 1 3/4 cups flour, baking powder, and salt.
- Coat blueberries: Toss blueberries with remaining flour to coat.
- Mix batter: Gradually add dry ingredients and buttermilk to the creamed mixture.
- Fold in blueberries: Gently fold in flour-coated blueberries.
- Bake: Spread batter in the prepared dish and bake for 35–40 minutes.
- Cool and serve: Allow to cool before slicing and serving.
Notes
- This cake tastes even better the next day.
- You can use frozen blueberries; do not thaw before adding to the batter.
- Drizzle with a lemon glaze for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 18g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
