Description
A moist and tender buttermilk blueberry breakfast cake bursting with fresh blueberries and a hint of lemon zest. Perfect for a delightful morning treat or coffee break, this easy-to-make cake combines the tang of buttermilk with the natural sweetness of blueberries, baked to golden perfection.
Ingredients
Scale
Wet Ingredients
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- Zest of 1 lemon
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup buttermilk
Dry Ingredients
- 2 cups all-purpose flour (divided: 1¾ cups + ¼ cup)
- 2 teaspoons baking powder
- ½ teaspoon salt
Fruits
- 2 cups fresh blueberries
Instructions
- Prepare Pan and Oven: Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan or line it with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large bowl, cream the softened butter, granulated sugar, and lemon zest together using a mixer or by hand until the mixture is light and fluffy, which helps create a tender texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined, ensuring even flavor distribution throughout the batter.
- Combine Dry Ingredients: In a separate bowl, whisk together 1¾ cups of the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Mix Batter: Gradually add the dry flour mixture to the wet ingredients, alternating with the buttermilk, starting and ending with the flour mixture. Mix gently after each addition to maintain a tender crumb without overworking.
- Fold in Blueberries: Toss the remaining ¼ cup of flour with the blueberries to coat them; this prevents them from sinking. Gently fold the floured blueberries into the batter, taking care not to break them up.
- Transfer and Smooth: Pour the batter into the prepared baking pan, spreading it out evenly and smoothing the top with a spatula to ensure uniform baking.
- Bake: Place the pan in the preheated oven and bake for 40 to 45 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool and Serve: Allow the cake to cool in the pan before slicing to help it set and for easier serving. Enjoy warm or at room temperature.
Notes
- You can use frozen blueberries in place of fresh; do not thaw them before adding to avoid excess moisture in the batter.
- Sprinkle coarse sugar on top of the batter before baking for a lovely crunchy crust.
