The smell of Blueberry Buttermilk Breakfast Cake will wake you up

This cake is sweet and supple, and it is full of juicy blueberries. This cake is great for breakfast or brunch. It has the tanginess of buttermilk and the sweetness of blueberries, which makes it a delicious treat that will make your morning better.

I recall the first time I made this Blueberry Buttermilk Breakfast Cake for a family brunch. The kitchen smelled so good when I took it out of the oven. It smelled like fresh blueberries and vanilla. My husband and kids couldn’t wait to eat, and they all smiled and asked for more after the first mouthful. This cake has become a favorite element of our weekend mornings and makes our family get-togethers happy and tasty. It’s a simple yet remarkable recipe that makes us think of the small things that make life good.

Things to Know About the Ingredients for Blueberry Buttermilk Breakfast Cake

1. Fresh Blueberries: Fresh blueberries are ideal, but if you can’t find any, frozen ones will work. Make careful to defrost and drain them first.
2. Buttermilk: It gives the cake a tangy taste and makes it softer, which is what you want.
3. Lemon Zest: Adds a zesty citrus accent that makes the blueberries taste better.
4. Butter: Use unsalted butter to get a rich flavor and a soft crumb.

• ◯ 1/2 cup of softened unsalted butter
• ◯ 1 cup of granulated sugar
• ◯ 1 big egg
• ◯ 1 teaspoon of vanilla extract
• ◯ 2 cups of all-purpose flour (divided)
• ◯ 2 teaspoons of baking powder
• ◯ 1/2 teaspoon of salt
• ◯ 1/2 cup of buttermilk
• ◯ 1 teaspoon of lemon zest
• ◯ 2 cups of fresh blueberries
• ◯ 1 tablespoon of granulated sugar for a topping

Instructions

1. Set the oven to 350°F (175°C) to preheat it. Use grease to coat a 9-inch square baking pan or line it with parchment paper.
2. Cream the butter and sugar: In a big mixing bowl, beat the softened butter and 1 cup of granulated sugar together until they are light and fluffy.
3. Add the egg and vanilla: Mix in the egg and vanilla extract until they are completely mixed.
4. Prepare Dry Ingredients: In a another basin, mix together 1 3/4 cups of all-purpose flour, baking powder, and salt.
5. Add the dry ingredients and buttermilk in turns: Slowly add the dry ingredients to the butter mixture, switching with the buttermilk. Begin and end with the dry things. Mix until everything is mixed together.
6. Add lemon zest: Add 1 teaspoon of lemon zest to the batter and stir.
7. Coat the blueberries: Mix the blueberries with the last 1/4 cup of flour to coat them. Carefully add the blueberries to the batter.
8. Spread the batter evenly into the prepared baking pan. Add 1 tablespoon of granulated sugar to the top.
9. Bake: Put the dish in the oven that has already been heated and bake for 35 to 40 minutes, or until a toothpick stuck in the middle comes out clean. The top should be a pale gold color.
10. Let the cake cool in the pan on a wire rack before serving. You can serve it warm or at room temperature.

Ways to Store

You can keep Blueberry Buttermilk Breakfast Cake at room temperature for up to three days in an airtight container. If you want to store it for a long time, put it in the fridge for up to a week or freeze it for up to three months. Make sure the cake is absolutely cool before you put it away.