Buttermilk Blueberry Breakfast Cake

Recipe

11 INGREDIENTS • 8 STEPS • 50MINS

Buttermilk Blueberry Breakfast Cake

4.8

5 ratings

This cake is a long-time family favorite. My mother made it for my siblings and me when we were young, and every time I pull it out of the oven, clichè as it sounds, I am reminded of summer mornings in my childhood kitchen. It’s simple, adaptable, and make aheadable.

Buttermilk Blueberry Breakfast Cake

Save

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

This cake is a long-time family favorite. My mother made it for my siblings and me when we were young, and every time I pull it out of the oven, clichè as it sounds, I am reminded of summer mornings in my childhood kitchen. It’s simple, adaptable, and make aheadable.

50MINS

Total Time

$0.79

Cost Per Serving

Ingredients

Servings

12

US / Metric

1/2 cup

Unsalted Butter

1

Lemon, zested

1 cup

Granulated Sugar

1 Tbsp

Granulated Sugar

1

Egg, room temperature

1 Tbsp

Vanilla Extract

2 cups

All-Purpose Flour, divided

2 Tbsp

Baking Powder

1 tsp

2 cups

Fresh Blueberries

or Frozen Blueberries

1/2 cup

Nutrition Per Serving

VIEW ALL

Calories

243

Fat

8.5 g

Protein

3.2 g

Carbs

37.8 g

Buttermilk Blueberry Breakfast Cake

Save

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

Author's Notes

To make your own buttermilk: place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup. Fill the cup with milk until it reaches the 1/2-cup line. Let stand for five minutes. Use as directed.

Cooking InstructionsHide images

step 1

Preheat the oven to 350 degrees F (180 degrees C).

step 2

Using a stand mixer or hand-held mixer, cream the Unsalted Butter (1/2 cup) with the zest of the Lemon (1) and Granulated Sugar (1 cup) until light and fluffy.

step 2 Using a stand mixer or hand-held mixer, cream the Unsalted Butter (1/2 cup) with the zest of the Lemon (1) and Granulated Sugar (1 cup) until light and fluffy.

step 3

Add the Egg (1) and Vanilla Extract (1 Tbsp) and beat until combined.

step 4

Meanwhile, toss the Fresh Blueberries (2 cups) with 1/4 cup of the All-Purpose Flour (2 cups). In another bowl, whisk together the remaining flour, Baking Powder (2 Tbsp) and Kosher Salt (1 tsp).

step 5

Add half of the flour mixture to the batter, and stir with spatula to incorporate. Add all of the Buttermilk (1/2 cup). Stir. Add remaining flour, and stir until flour is absorbed. Fold in the blueberries. Leave excess flour from the blueberry bowl behind.

step 6

Grease an 8 or 9-inch square baking pan with butter or coat with non-stick spray. If you have parchment paper on hand, line the pan with parchment on top of the butter. Spread the batter into the pan. Sprinkle the batter with the Granulated Sugar (1 Tbsp).

step 7

Bake for 35 to 45 minutes — a 9-inch pan will be done in closer to 35 minutes; an eight-inch pan usually needs 40 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes.

step 8

Let cool at least 15 minutes before serving.

step 8 Let cool at least 15 minutes before serving.

Tags

view more tags

Budget-Friendly

0 Saved

top