Buttermilk Blueberry Breakfast Cake That Tastes Like a Hug in Every Bite
This buttermilk blueberry breakfast cake is tender, fluffy, and loaded with fresh blueberries. Perfect for brunch, meal prep, or an easy morning bake. Buttermilk keeps the crumb moist while lemon zest brightens every bite.
Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar plus 1 tbsp for topping
- 1 egg
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 cups all-purpose flour plus 1 tbsp for berries
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1 1/2 cups fresh or frozen blueberries
Instructions
- 1. Preheat oven to 350°F (175°C). Grease and line an 8x8-inch pan.
- 2. In a large bowl, cream butter and sugar until light and fluffy.
- 3. Add egg, vanilla, and lemon zest. Mix until combined.
- 4. In a separate bowl, whisk flour, baking powder, soda, and salt.
- 5. Alternate adding dry ingredients and buttermilk to wet mixture.
- 6. Toss blueberries in 1 tbsp flour, then fold into batter gently.
- 7. Spread batter evenly into pan and sprinkle with 1 tbsp sugar.
- 8. Bake 38–42 minutes until golden and set. Cool before slicing.
Notes
Substitute sour cream for buttermilk if needed.
Use frozen blueberries straight from freezer (don’t thaw).
Store at room temperature 3 days, or freeze up to 2 months.
Add chopped nuts or a lemon glaze for variation.