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SideChef
Recipes
Breakfast
Buttermilk Blueberry Breakfast Cake

11 INGREDIENTS • 8 STEPS • 50MINS

Buttermilk Blueberry Breakfast Cake

Recipe

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.
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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.
author_avatar
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/

50MINS

Total Time

$0.79

Cost Per Serving

Ingredients

Servings
12
us / metric
Unsalted Butter
1/2 cup
Unsalted Butter
Lemon
1
Lemon, zested
Granulated Sugar
1 cup
Granulated Sugar
Granulated Sugar
1 Tbsp
Granulated Sugar
Egg
1

Sponsored

Eggland's Best Classic Egg, room temperature
Vanilla Extract
1 Tbsp

Sponsored

Simply Organic Vanilla Extract
All-Purpose Flour
2 cups
All-Purpose Flour, divided
Baking Powder
2 Tbsp
Baking Powder
Kosher Salt
1 tsp
Kosher Salt
Fresh Blueberry
2 cups
Fresh Blueberries
or Frozen Blueberries
Buttermilk
1/2 cup
Buttermilk

Nutrition Per Serving

VIEW ALL
Calories
243
Fat
8.5 g
Protein
3.2 g
Carbs
37.8 g
Love This Recipe?
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Buttermilk Blueberry Breakfast Cake
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author_avatar
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 Instructions

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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 Eggland's Best Classic Egg (1) and Simply Organic 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

Breakfast
Budget-Friendly
Brunch
Comfort Food
Back to School
Shellfish-Free
Kid-Friendly
Dessert
Vegetarian
Mother's Day
Summer
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