Description
A moist and tender buttermilk blueberry breakfast cake infused with fresh lemon zest, perfect for a delightful morning treat or brunch. This easy-to-make cake combines fluffy batter with juicy blueberries and a slight crunch from a sugar topping, baked to golden perfection in under an hour.
Ingredients
Scale
Wet Ingredients
- ½ cup (8 tablespoons | 4 oz | 113 g) unsalted butter, room temperature
- 1 egg, room temperature
- 1 tsp. vanilla extract
- ½ cup buttermilk
Dry Ingredients
- 2 cups (256 g) all-purpose flour (set aside ¼ cup for tossing with blueberries)
- 2 tsp. baking powder
- 1 tsp. kosher salt (or 1.25 tsp if preferred)
- 1 cup (214 g) sugar (reserve 1 tablespoon for sprinkling on top)
Additional
- Zest from 1 large lemon
- 2 cups fresh blueberries, picked over
Instructions
- Preheat and Cream Butter: Preheat your oven to 350ºF (177ºC). Using a stand mixer or hand-held mixer, beat the unsalted butter with the lemon zest and 1 cup minus 1 tablespoon of sugar until the mixture is light and fluffy, which will take about 3 to 5 minutes.
- Incorporate Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture and beat until fully combined. Meanwhile, toss the blueberries with ¼ cup of the flour to prevent them from sinking during baking. In a separate bowl, whisk together the remaining flour, baking powder, and salt.
- Mix Batter: Add half of the dry flour mixture to the wet ingredients, stirring gently with a spatula to incorporate. Pour in all the buttermilk and stir gently. Add the remaining flour mixture and stir until just absorbed. Fold in the floured blueberries carefully, leaving any excess flour behind.
- Prepare Pan and Bake: Grease an 8- or 9-inch square baking pan with butter or coat it with non-stick spray. If available, line the pan with parchment paper on top of the butter to ensure easy removal. Spread the batter evenly into the pan. Sprinkle the reserved tablespoon of sugar evenly over the top. Bake the cake for 35 to 45 minutes — closer to 35 minutes if using a 9-inch pan, or 40 to 45 minutes if using an 8-inch pan. Test doneness by inserting a toothpick into the center; if it comes out clean, the cake is ready. If not, continue baking in 2- to 5-minute increments, up to 50 minutes total.
- Cool and Serve: Remove the cake from the oven and let it cool at least 15 minutes before slicing and serving for the best texture and flavor.
Notes
- Use fresh blueberries for the best flavor and texture, and be sure to pick over and discard any stems or bad berries.
- Tossing blueberries in flour helps to prevent them sinking to the bottom of the cake during baking.
- Adjust the baking time depending on your pan size; smaller pans may require longer baking times.
- For easier cake removal, line the baking pan with parchment paper in addition to greasing.
- Room temperature ingredients blend more evenly and produce better texture.
- Leftover cake can be stored tightly covered at room temperature for 2 days or refrigerated up to 5 days.
