Description
This Buttermilk Blueberry Breakfast Cake is a moist and tender coffee cake bursting with fresh or frozen blueberries and a hint of lemon zest. Perfect for a delightful morning treat or brunch, this cake combines the subtle tang of buttermilk with the sweetness of berries and a buttery crumb, baked to golden perfection.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
Wet Ingredients
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup buttermilk
Other
- 2 cups fresh or frozen blueberries (if frozen, do not thaw)
- 1 tsp lemon zest (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking dish or line it with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, use a mixer or whisk to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This incorporates air for a tender crumb.
- Add Egg and Vanilla: Beat the large egg and vanilla extract into the creamed butter and sugar mixture until fully combined and smooth.
- Alternate Adding Flour and Buttermilk: Gradually add the flour mixture and buttermilk to the wet ingredients alternately, starting and ending with the flour mixture. Mix gently until just combined to avoid overmixing.
- Fold in Blueberries and Lemon Zest: Carefully fold the fresh or frozen blueberries and optional lemon zest into the batter, preserving the fruit’s shape and preventing them from turning the batter purple.
- Prepare to Bake: Pour the batter into your prepared baking dish and spread it evenly using a spatula to ensure uniform cooking.
- Bake the Cake: Place the dish in the preheated oven and bake for 35 to 40 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
- Cool and Serve: Allow the cake to cool slightly in the pan before slicing. Serve warm or at room temperature for a comforting breakfast or snack.
Notes
- Use fresh or frozen blueberries without thawing to prevent the batter from becoming too watery.
- Lemon zest is optional but adds a lovely brightness to the cake.
- Do not overmix the batter to keep the cake tender and light.
- This cake keeps well for up to 3 days at room temperature when covered, or it can be refrigerated for longer freshness.
- For best texture, serve within a day or two of baking.
