Buttermilk truly is magic—it transforms everything into super-moist, super-delicious gold. This Blueberry Buttermilk Breakfast Cake is the perfect summer morning treat, blending the simplicity of a cake with the freshness of seasonal blueberries. Whether you’re treating overnight guests or satisfying your own craving for sugar and carbs, this recipe is a must-have in your breakfast repertoire.
Discovered on an old, handwritten note from my mother labeled “Baby Boy’s Favorite,” this cake quickly became a household staple. My younger brother, the family’s favorite taste-tester, adored it, and I’m confident you will too. It’s delectable, easy to make, and bursting with flavor.
Ingredients:
- ½ cup unsalted butter, room temperature
- 2 tsp. lemon zest (or more, from 1 large lemon)
- ⅞ cup + 1 tablespoon sugar (for sprinkling)
- 1 egg, room temperature
- 1 tsp. vanilla extract
- 2 cups flour (set aside ¼ cup to toss with blueberries)
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 2 cups fresh blueberries
- ½ cup buttermilk*
- *If you don’t have buttermilk, substitute: Place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill with milk until it reaches the 1-cup line. Let stand for 5 minutes. Use only ½ cup of the prepared mixture.
Preparation:
Steps:
1. Preheat the oven to 350°F (175°C).
2. Cream butter with lemon zest and ⅞ cup sugar until light and fluffy.
3. Add the egg and vanilla, beating until combined.
4. Toss blueberries with ¼ cup flour. In a separate bowl, whisk remaining flour, baking powder, and salt.
5. Alternate adding the flour mixture and buttermilk to the batter, then fold in the blueberries.
6. Grease a 9-inch square baking pan and spread the batter evenly. Sprinkle with remaining sugar.
7. Bake for 35-45 minutes, or until a toothpick comes out clean. Let cool for 15 minutes before serving.
Enjoy this moist, flavorful, and berry-packed breakfast cake that’s perfect for any summer morning!
