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RECIPE
11 INGREDIENTS8 STEPS50MIN

Buttermilk Blueberry Breakfast Cake

4.8
4 Ratings

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Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
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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.
50MIN
Total Time

Alexandra's Kitchen

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

Ingredients

US / METRIC
Servings:
12
Serves 12
1
Lemon , zested
1
Egg , room temperature
2 cups
2 Tbsp
Baking Powder
2 cups
or Frozen Blueberries
1/2 cup
Buttermilk

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Nutrition Per Serving

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CALORIES
237
FAT
8.5 g
PROTEIN
3.1 g
CARBS
36.7 g

Author's Notes

To make your own buttermilk: place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup. Fill 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 3
Add the Egg (1) and Vanilla Extract (1 tablespoon) and beat until combined.
Step 4
Meanwhile, toss the Fresh Blueberries (2 cup) with 1/4 cup of the All-Purpose Flour (2 cup). In another bowl, whisk together the remaining flour, Baking Powder (2 tablespoon) and Kosher Salt (1 teaspoon).
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 tablespoon).
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.

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Nutrition Per Serving
Calories
237
% Daily Value*
Fat
8.5 g
11%
Saturated Fat
5.0 g
25%
Trans Fat
0.0 g
--
Cholesterol
36.4 mg
12%
Carbohydrates
36.7 g
13%
Fiber
1.4 g
5%
Sugars
20.7 g
--
Protein
3.1 g
6%
Sodium
428.8 mg
19%
Vitamin D
0.2 µg
1%
Calcium
81.6 mg
6%
Iron
1.0 mg
6%
Potassium
51.9 mg
1%
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