Description

This Lemon Blueberry Buttermilk Breakfast Cake is a moist and flavorful cake perfect for starting your day with a burst of fresh fruit and bright citrus. The combination of zesty lemon, sweet blueberries, and tender crumb enriched with buttermilk makes it an irresistible morning treat or a delightful dessert. Simple to prepare and baked to golden perfection, this cake pairs wonderfully with coffee or tea.

Ingredients

Scale

Wet Ingredients

½ cup unsalted butter, room temperature
Zest from 1 large lemon
1 cup sugar (set aside 1 tablespoon for sprinkling)
1 egg, room temperature
1 tsp vanilla extract
½ cup buttermilk

Dry Ingredients

2 cups all-purpose flour (set aside ¼ cup to toss with blueberries)
2 tsp baking powder
1 tsp kosher salt

Fruit

2 cups fresh blueberries

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Instructions

Preheat the Oven: Preheat your oven to 350ºF (175ºC) to ensure it reaches the perfect temperature for baking the cake evenly.
Cream Butter and Sugar: In a large mixing bowl, cream together the room temperature unsalted butter, lemon zest, and 1 cup of sugar until the mixture is light and fluffy. Then add the egg and vanilla extract and beat until fully combined.
Prepare Dry Ingredients: Toss 2 cups of fresh blueberries with the reserved ¼ cup of flour to prevent them from sinking during baking. In a separate bowl, whisk together the remaining 1¾ cups all-purpose flour with baking powder and kosher salt.
Combine Ingredients: Gradually add the dry flour mixture to the butter mixture in parts, alternating with the buttermilk. Gently fold in the floured blueberries ensuring an even distribution without breaking them.
Bake: Spread the batter evenly into a greased baking pan and sprinkle the reserved 1 tablespoon sugar on top. Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
Cool and Serve: Remove the cake from the oven and allow it to cool in the pan for at least 15 minutes. This resting time helps the cake set and enhances flavors before slicing and serving.

Notes

Make sure all ingredients, especially butter and egg, are at room temperature for better creaming and batter consistency.
To keep blueberries from sinking, tossing them with a bit of flour is essential.
You can use fresh or frozen blueberries; if using frozen, do not thaw before mixing to avoid bleeding color into the batter.
The cake is best enjoyed the same day but can be stored in an airtight container at room temperature for up to 2 days.
For an extra lemony touch, drizzle a lemon glaze on top once cooled.