Prep time: 15 mins | Cook time: 35 mins | Total time: 50 mins | Yield: 12 to 16 pieces
This cake is an amazing part of my childhood. My mom used to make this, and even before I loved it deep! This is a pretty simple cake, and it’s adaptable. You can even make this in advance. Plus, this freezes fabulously.
INGREDIENTS
2 c. (256 grams) all-purpose flour (set aside 1/4 c. of this to toss with the blueberries)
½ c. (8 tbsp | 4 ounces | 113 grams ) unsalted butter, room temperature
1 teaspoon vanilla
1 c. (214 grams) sugar (set aside 1 tbsp for sprinkling)
1 egg, room temperature
2 teaspoons baking powder
zest from 1 large lemon
2 c. fresh blueberries, picked over
½ c. buttermilk
1 teaspoon kosher salt (I use 1.25 teaspoon)
How to make Buttermilk Blueberry Breakfast Cake
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Cream the butter with the lemon zest and a cup (minus 1 tbsp) of sugar using a stand mixer or hand-held mixer until light and fluffy. Then, add the egg and vanilla, beating until mixed.
Step 3: In the meantime, toss the blueberries in 1/4 cup of flour. Stir the rest of the flour along with the baking powder and salt.
Step 4: To the batter, add half of the flour mixture. Mix using a spatula until combined. Now, add the buttermilk, mix, and add the rest of the flour. Mix well until the flour is incorporated. Lastly, fold in the blueberries.
Step 5: Using butter, grease an 8 or 9-inch square baking pan or similar. You can also coat the pan with nonstick cooking spray instead of butter. If desired, line the pan with parchment paper.
Step 6: Into the prepared pan, pour the batter. Spread and sprinkle with the reserved sugar. Place in the preheated oven and bake for about 35 to 45 minutes (if using a 9-inch pan) or 40 to 45 minutes for an 8-inch pan. To check the doneness, insert a toothpick in the centre of the cake. Once it comes out clean the cake is done. Bake for a few minutes more if needed.
Step 7: Remove from the oven when done and allow the cake to cool for at least 15 minutes before carving.
Step 8: Slice and serve. Enjoy!
NOTES:
You can make this cake in advance. Prep the batter and spread it into the greased baking pan. Tent with plastic wrap and place in the fridge. Thirty minutes before baking, allow the cake to come to room temperature. Then, sprinkle with the reserved sugar and bake as instructed.
Easily double the recipe by making this in a 9 x 13-inch pan and increase the baking time as needed. Start checking the cake at a 35-minute mark.
Substitute the buttermilk with 2% or whole milk. If desired, you can make your buttermilk by placing 2 tsp of vinegar or lemon juice in a liquid measuring cup. Then, fill the cup with milk until half the cup line. Leave it for 5 minutes.
To make this gluten-free, use Cup4Cup and King Arthur Flour gluten-free flour mixes and adjust the liquid until you get the correct consistency.
Feel free to bake this into muffins and follow the baking instruction.
If using frozen berries, there is no need to thaw them.
You can use any fresh fruit or berries.
Allow the cake to cool completely before wrapping well with plastic wrap (or another airtight wrap) and freezing. When frozen, this will last up to 3 months. When ready to serve, thaw and allow it to come to room temperature the night before. Reheat it for about 15 minutes at 350 degrees F.
Ingredients
- 2 c. (256 grams) all-purpose flour (set aside 1/4 c. of this to toss with the blueberries)
- ½ c. (8 tbsp | 4 ounces | 113 grams ) unsalted butter, room temperature
- 1 teaspoon vanilla
- 1 c. (214 grams) sugar (set aside 1 tbsp for sprinkling)
- 1 egg, room temperature
- 2 teaspoons baking powder
- zest from 1 large lemon
- 2 c. fresh blueberries, picked over
- ½ c. buttermilk
- 1 teaspoon kosher salt (I use 1.25 teaspoon)
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Cream the butter with the lemon zest and a cup (minus 1 tbsp) of sugar using a stand mixer or hand-held mixer until light and fluffy. Then, add the egg and vanilla, beating until mixed.
Step 3: In the meantime, toss the blueberries in 1/4 cup of flour. Stir the rest of the flour along with the baking powder and salt.
Step 4: To the batter, add half of the flour mixture. Mix using a spatula until combined. Now, add the buttermilk, mix, and add the rest of the flour. Mix well until the flour is incorporated. Lastly, fold in the blueberries.
Step 5: Using butter, grease an 8 or 9-inch square baking pan or similar. You can also coat the pan with nonstick cooking spray instead of butter. If desired, line the pan with parchment paper.
Step 6: Into the prepared pan, pour the batter. Spread and sprinkle with the reserved sugar. Place in the preheated oven and bake for about 35 to 45 minutes (if using a 9-inch pan) or 40 to 45 minutes for an 8-inch pan. To check the doneness, insert a toothpick in the centre of the cake. Once it comes out clean the cake is done. Bake for a few minutes more if needed.
Step 7: Remove from the oven when done and allow the cake to cool for at least 15 minutes before carving.
Step 8: Slice and serve. Enjoy!
Notes
You can make this cake in advance. Prep the batter and spread it into the greased baking pan. Tent with plastic wrap and place in the fridge. Thirty minutes before baking, allow the cake to come to room temperature. Then, sprinkle with the reserved sugar and bake as instructed. Easily double the recipe by making this in a 9 x 13-inch pan and increase the baking time as needed. Start checking the cake at a 35-minute mark. Substitute the buttermilk with 2% or whole milk. If desired, you can make your buttermilk by placing 2 tsp of vinegar or lemon juice in a liquid measuring cup. Then, fill the cup with milk until half the cup line. Leave it for 5 minutes. To make this gluten-free, use Cup4Cup and King Arthur Flour gluten-free flour mixes and adjust the liquid until you get the correct consistency. Feel free to bake this into muffins and follow the baking instruction. If using frozen berries, there is no need to thaw them. You can use any fresh fruit or berries. Allow the cake to cool completely before wrapping well with plastic wrap (or another airtight wrap) and freezing. When frozen, this will last up to 3 months. When ready to serve, thaw and allow it to come to room temperature the night before. Reheat it for about 15 minutes at 350 degrees F.
