Buttermilk Blueberry Breakfast Cake

5 from 2 votes

This buttermilk blueberry breakfast cake is the best way to start the day. It's sweet, loaded with blueberries, and so easy to make!

Prep Time10

Cook Time55

Total Time1 5

Servings:

Calories: 207kcal

Preheat the oven to 350F.
Whisk together in a small bowl, 1 ¾ cup all-purpose flour and baking powder and set aside.
In a medium bowl add washed blueberries (leave damp), and remaining flour and toss to combine.
Using either a stand or handheld mixer, cream butter, granulated sugar, and the zest from 1 large lemon for 3 to 4 minutes until light and fluffy (note: it will look more yellow than usual because of the lemon zest).
Add in the egg and vanilla, beat until well combined, around 20 more seconds.
With a spatula combine half of the flour mixture to the batter, until well blended. Pour in the buttermilk and mix. Add the remaining flour and fully incorporate.
Toss blueberries through a strainer and carefully shake off an excess flour. Lightly fold in the blueberries.
Grease an 8x8 glass baking dish with non-stick spray and pour and level batter. Evenly sprinkle the top with 2 teaspoons of sugar and bake for 50-55 minutes. The top will be nicely golden, and a toothpick should produce moist crumbs when inserted into the center.

You can use regular milk in place of the buttermilk, or you can even make your own buttermilk by simply adding 1 tablespoon of either vinegar or lemon juice to 1 cup of milk, stir for about 5 minutes until milk begins to curdle.
You can substitute with any diced fresh fruit or berries of your choice.
A well greased 8 or 9-inch square or round pan is recommended and smooth the top with a spatula before baking.
Bake in the preheated oven until a toothpick inserted into the center comes out clean or with just a few crumbs.
Keep an eye on your cake during the baking process to avoid over-baking or burning.
Toss your blueberries in flour before adding them to the batter to prevent them from sinking to the bottom of the cake.
When adding the flour mixture and buttermilk to the batter, alternate between dry and wet ingredients, starting and ending with the flour mixture.