Description
A soft and moist breakfast cake bursting with fresh blueberries and zesty lemon, perfect for brightening up any morning with a classic American touch.
Ingredients
Scale
- 1/2 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
- 2 cups all-purpose flour (set aside 1/4 cup to toss with the blueberries)
- 2 tsp baking powder
- 1 tsp kosher salt
- 2 cups fresh blueberries
- 1/2 cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C) and grease or line an 8- or 9-inch baking pan with parchment paper.
- In a mixer, cream together the butter, lemon zest, and 1 cup sugar (reserve 1 tbsp for later) until light and fluffy, about 3–5 minutes.
- Add the egg and vanilla extract and beat until well combined.
- In a small bowl, toss the blueberries with 1/4 cup of the flour to coat them.
- In another bowl, whisk the remaining flour, baking powder, and kosher salt together.
- Add half the flour mixture to the butter mixture, then the buttermilk, and finally the remaining flour mixture. Mix just until combined.
- Gently fold in the floured blueberries until evenly distributed.
- Spread the batter into the prepared baking pan and smooth the top. Sprinkle with the reserved tablespoon of sugar.
- Bake for 35–45 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Serve and enjoy.
Notes
- You can substitute buttermilk with milk and vinegar/lemon juice (1/2 tbsp to 1/2 cup milk).
- Use gluten-free flour for a gluten-free option.
- Tossing blueberries in flour helps them stay evenly distributed in the batter.
- For a crisp top, don’t skip the sugar sprinkle.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 20g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: blueberry cake, breakfast cake, lemon blueberry, buttermilk cake, easy breakfast recipes