Blueberry Buttermilk Breakfast Cake


1/2 cup unsalted butter, room temperature
zest from 1 large lemon (2 tsp)
7/8 cup + 1 Tbsp sugar
1 egg, room temperature
1 tsp vanilla
2 cups flour (save 1/4 c. to toss with blueberries)
2 tsp baking powder
1 tsp salt
1/2 cup buttermilk
2 cups fresh blueberries


  1. Preheat oven to 350ºF. In a large bowl combine butter, lemon zest, and 7/8 cup of the sugar. Cream together until light and fluffy. Add the egg and vanilla and beat until combined.
  2.  Toss blueberries with ¼ cup flour and set aside. In a small bowl whisk together the remaining flour, baking powder and salt.
  3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Mix well and fold in the blueberries.
  4. Grease a 9-inch square baking pan. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 to 45 minutes, or until toothpick inserted in center comes out clean. Let cool 15 minutes before serving.



One thought on “Blueberry Buttermilk Breakfast Cake

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s