Prep Time: 15 mins | Cook Time: 35 mins | Total time: 50 mins | Yield: 12 to 16 pieces
This is one of my fave cakes. You can easily prep this in advance, keep it in the fridge, covered with plastic wrap, then throw it in the oven the next day. You can also use any fresh fruits or berries to make this amazing breakfast cake!
INGREDIENTS
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1 teaspoon vanilla
½ c. (8 tbsp | 4 ounces | 113 grams) unsalted butter, room temperature
1 c. (214 grams) sugar (set aside 1 tbsp for sprinkling)
1 Egg, room temperature
zest from 1 large lemon
2 teaspoons baking powder
½ c. buttermilk
2 c. fresh blueberries, picked over
2 c. (256 grams) all-purpose flour (set aside 1/4 c. of this to toss with the blueberries)
1 teaspoon kosher salt or 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 1 cup of sugar (minus 1 tbsp) using a stand mixer or hand-held mixer until light and fluffy. Add the egg and vanilla, then beat until well mixed.
Step 3: Meanwhile, combine the blueberries with ¼ cup of flour. Stir in the rest of the flour. Baking powder, and salt.
Step 4: To the batter, add half of the flour mixture. Mix well using a spatula. Now, add the buttermilk and mix well. Stir in the rest of the flour until completely incorporated. Lastly, fold in the blueberries.
Step 5: Using butter, grease an 8 or 9-inch square pan. You can also coat the pan with non-stick spray. Line the pan with parchment paper. On the bottom of the pan, spread the batter and sprinkle with the rest of the tbsp sugar. Place the pan in the preheated oven and bake the cake for about 35 to 45 minutes. If using a 9-inch pan the cake will be done in 35 minutes. Once a toothpick inserted in the centre of the cake comes out clean, it is done.
Step 6: Remove the cake from the oven when done and allow it to cool for at least 15 minutes before slicing.
Ingredients
- 1 teaspoon vanilla
- ½ c. (8 tbsp | 4 ounces | 113 grams) unsalted butter, room temperature
- 1 c. (214 grams) sugar (set aside 1 tbsp for sprinkling)
- 1 Egg, room temperature
- zest from 1 large lemon
- 2 teaspoons baking powder
- ½ c. buttermilk
- 2 c. fresh blueberries, picked over
- 2 c. (256 grams) all-purpose flour (set aside 1/4 c. of this to toss with the blueberries)
- 1 teaspoon kosher salt or 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 1 cup of sugar (minus 1 tbsp) using a stand mixer or hand-held mixer until light and fluffy. Add the egg and vanilla, then beat until well mixed.
Step 3: Meanwhile, combine the blueberries with ¼ cup of flour. Stir in the rest of the flour. Baking powder, and salt.
Step 4: To the batter, add half of the flour mixture. Mix well using a spatula. Now, add the buttermilk and mix well. Stir in the rest of the flour until completely incorporated. Lastly, fold in the blueberries.
Step 5: Using butter, grease an 8 or 9-inch square pan. You can also coat the pan with non-stick spray. Line the pan with parchment paper. On the bottom of the pan, spread the batter and sprinkle with the rest of the tbsp sugar. Place the pan in the preheated oven and bake the cake for about 35 to 45 minutes. If using a 9-inch pan the cake will be done in 35 minutes. Once a toothpick inserted in the centre of the cake comes out clean, it is done.
Step 6: Remove the cake from the oven when done and allow it to cool for at least 15 minutes before slicing.
