Description
A moist and flavorful Lemon Blueberry Buttermilk Breakfast Cake, perfect for a delightful morning treat. This cake combines zesty lemon, fresh blueberries, and tender buttermilk, baked to a golden finish with a crunchy sugar sprinkle on top.
Ingredients
Scale
Cake Batter
- ½ cup unsalted butter, room temperature
- Zest from 1 large lemon
- 1 cup sugar (set aside 1 tablespoon for sprinkling)
- 1 egg, room temperature
- 1 tsp. vanilla extract
- 2 cups all-purpose flour (set aside ¼ cup to toss with blueberries)
- 2 tsp. baking powder
- 1 tsp. kosher salt
- ½ cup buttermilk
- 2 cups fresh blueberries
Instructions
- Preheat the Oven: Preheat your oven to 350ºF (175ºC) to ensure it’s ready for baking the cake evenly.
- Cream Butter and Sugar: In a mixing bowl, cream together the unsalted butter, lemon zest, and sugar until the mixture is light and fluffy, creating a flavorful base.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined for a smooth batter.
- Prepare Blueberries and Dry Ingredients: Toss the fresh blueberries with ¼ cup of the flour to prevent them from sinking. In another bowl, whisk together the remaining flour, baking powder, and kosher salt.
- Combine Batter Components: Gradually add the dry flour mixture to the batter, alternating with the buttermilk, folding gently. Finally, fold in the floured blueberries carefully.
- Bake the Cake: Spread the batter evenly in a greased baking pan. Sprinkle the reserved tablespoon of sugar evenly over the top for a crisp crust. Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for at least 15 minutes before slicing and serving to ensure it sets perfectly.
Notes
- Use fresh blueberries for best flavor and texture.
- Tossing blueberries in flour prevents them from sinking to the bottom of the cake during baking.
- Make sure butter and egg are at room temperature to help the batter combine smoothly.
- Adjust baking time slightly depending on your oven; check doneness with a toothpick.
- This cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- For an extra lemon kick, drizzle with a simple lemon glaze once cooled.
