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a square of buttermilk blueberry breakfast cake on a small white plate with a silver fork on the side
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5 from 2 votes

Buttermilk Blueberry Breakfast Cake

This buttermilk blueberry breakfast cake shakes things up at the breakfast table, one slice at a time. With a little zing from lemon zest combined with the natural sweetness of blueberries, this moist, fluffy cake will have you saying, "Let’s have cake for breakfast!"
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American
Servings: 9
Calories: 293kcal
Author: Meaghan @ 4 Sons R Us

Ingredients

  • 1/2 cup salted butter softened
  • 2 tsp lemon zest*
  • 3/4 cup & 2 tbsp sugar 7/8 cup + 1 tbsp sugar
  • 1 egg room temperature
  • 1 tsp vanilla
  • 2 cups flour set aside 1/4 cup of this
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 cups frozen blueberries thawed and drained
  • 1/2 cup buttermilk**
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees. Cream butter with lemon zest and 7/8 cup of sugar until light and fluffy.
    1/2 cup salted butter, 2 tsp lemon zest*, 3/4 cup & 2 tbsp sugar
  • Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with 1/4 cup flour, then whisk together the remaining flour, baking powder, and salt.
    1 egg, 1 tsp vanilla, 2 cups flour, 2 tsp baking powder, 2 cups frozen blueberries, 1 tsp salt
  • Add the flour mixture to the batter a little at a time, alternating with the buttermilk.
    1/2 cup buttermilk**
  • Fold in the blueberries.
  • Grease an 8×8 baking pan with butter, or coat with non-stick cooking spray.
  • Pour and spread batter evenly into the pan. Sprinkle with the remaining tablespoon of sugar.
  • Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
  • Let cool and serve.

Notes

  • This batter will be very thick! That's ok and how the batter should be.
  • Don't worry if the cake is not done after 45 minutes. Cook times will vary by the oven. You'll be able to tell it's done when the top is golden and a toothpick inserted in the center comes out clean.
  • You can double this recipe and bake it in a 9x13 pan. Keep in mind you'll likely need to increase the cooking time, though I recommend you start checking it after 35-40 minutes.
  • Don't have blueberries? Use whatever berries you have on hand. Fresh or frozen will work.
  • Prior to putting the baking dish in the oven, I like to lift the dish about an inch off the counter top and let it fall twice. Not only does this help finish it settling evenly, it also helps remove any trapped air bubbles.
  •  Run a butter knife around the edges of the dish to release the cake from the pan before slicing and serving. 

Nutrition

Calories: 293kcal | Carbohydrates: 44g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 47mg | Sodium: 371mg | Potassium: 192mg | Fiber: 2g | Sugar: 21g | Vitamin A: 381IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 2mg