Buttermilk Blueberry Breakfast Cake
About 3 years ago I was searching Pinterest for some new breakfast ideas & this recipe popped up! While it’s not the healthiest recipe, it’s flavor is amazing & my whole family enjoys it!
The flavors of lemon zest & blueberries together just MAKES this buttermilk blueberry breakfast cake something that you could buy at a bakery… yes, I’m serious. It’s THAT good!
I love that even if I don’t have buttermilk I can still make it (just by mixing milk & vinegar together). I’ve made it with and without buttermilk & it’s turned out great!
- ½ cup butter, room temperature
- zest from 1 large lemon
- 3/4 cup sugar (set aside 1 tablespoon for sprinkling)
- 1 egg
- 1 tsp. vanilla
- 2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
- 2 tsp. baking powder
- 1 tsp. salt
- 2 cups fresh or frozen blueberries
- ½ cup buttermilk
- Preheat the oven to 350ºF. Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and 3/4 cup minus 1 tablespoon of sugar until light and fluffy.
- Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
- Add the flour mixture. Add all of the buttermilk. Stir. Fold in the blueberries. (Leave excess flour from the blueberry bowl behind.)
- Grease a 9 x13 baking pan (or something similar) with butter or coat with non-stick spray. Spread the batter into the pan. Sprinkle the batter with the remaining tablespoon of sugar.
- Bake for 35 to 45 minutes — Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary, especially if you’re using a smaller pan such as an 8×8-inch.) Let cool at least 15 minutes before serving.
If you don’t have buttermilk don’t worry! Just do this instead! Use 2% or whole milk or make your own buttermilk: place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1/2-cup line. Let stand for five minutes. Use as directed.
Hope your family enjoys this Blueberry Breakfast Cake too!
Original recipe from Alexandra Cooks