Buttermilk Blueberry Breakfast Cake
This easy Blueberry Breakfast Cake requires only 15 minutes of prep. It's light, fluffy and packed with fresh flavor.
Servings: 8 servings
Ingredients
- 2 cups fresh blueberries
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ cup unsalted butter room temperature
- 2 teaspoons lemon zest
- ¾ cup + 2 tablespoons sugar
- 1 egg
- 1 teaspoons vanilla extract
- ½ cup buttermilk
Instructions
- Preheat the oven to 350 degrees. Grease a 9-inch square baking dish with butter.
- In a small bowl, toss the blueberries with ¼ cup of flour; set aside. Whisk together the remaining flour, baking powder and salt in a medium bowl and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, lemon zest and ¾ cup plus one tablespoon of the sugar together until light and fluffy. Add the egg and vanilla and beat until combined.
- Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
- Spread batter into greased baking dish and sprinkle batter with remaining tablespoon of sugar. Bake for 35-45 minutes, or until top is slightly golden brown and a toothpick inserted into the center comes out clean. Allow to cool for 10-15 minutes before serving.
Notes
Storing: Store the cake on a covered cake plate at room temperature for up to 3 days. Do not store it in the refrigerator as it might dry out.
Freezing: Let the cake cool completely. Cut the cake into individual slices and wrap each one in plastic wrap. Place in a zipped-top freezer safe bag to freeze for up to 1 month.
Defrost: Allow the slices to defrost at room temperature before serving.
Source: Alexandra’s Kitchen
Nutrition
Serving: 0g | Calories: 256kcal | Carbohydrates: 30g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 52mg | Sodium: 317mg | Potassium: 190mg | Fiber: 1g | Sugar: 4g | Vitamin A: 430IU | Vitamin C: 4.2mg | Calcium: 74mg | Iron: 1.7mg