Description
Indulge in the delightful flavors of blueberries and buttermilk with this Buttermilk Blueberry Breakfast Cake. Perfect for a morning treat or a sweet dessert, this easy-to-make cake is a sure crowd-pleaser.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour (divided)
- 2 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- zest from 1 lemon
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- ½ cup buttermilk
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease an 8-inch square baking dish.
- Mix wet ingredients: Cream together butter, sugar, and lemon zest. Add egg and vanilla extract, mix well.
- Combine dry ingredients: In a separate bowl, whisk 1¾ cups flour, baking powder, and salt.
- Combine wet and dry mixtures: Add dry ingredients to wet mixture alternating with buttermilk.
- Coat blueberries: Toss blueberries with remaining flour, fold into batter.
- Bake: Spread batter in dish, bake for 40-45 minutes until golden and toothpick comes out clean.
- Cool and serve: Allow to cool slightly before serving.
Notes
- Use frozen blueberries if fresh are not available.
- Cake can be enjoyed warm or at room temperature.
- Pair with coffee or tea for a delightful treat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
