Buttermilk Blueberry Breakfast Cake
With a little zing from lemon zest combined with the natural sweetness of blueberries- this moist, fluffy cake is shaking things up at the breakfast table. One bite and you'll agree- let's have cake for breakfast!
- 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**
Preheat oven to 350 degrees. Cream butter with lemon zest and 7/8 cup of sugar until light and fluffy.
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.
Add the flour mixture to the batter a little at a time, alternating with the 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.
*If you’re using fresh lemons for your zest, go ahead and zest the whole lemon. Any extra, or leftover zest, not used in the recipe can easily be stored in a ziplock bag and frozen for later use.
**To make your own buttermilk, add 1 tbsp white vinegar to 1 cup of milk and let the mixture sit for 5-10 minutes before using. The recipe can be halved or doubled depending on the quantity needed. Just keep the ratios between the milk the the acidic ingredient equal. Lemon juice can also be used in place of vinegar.
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