This delightfully light, moist breakfast cake is filled with blueberries and a squeeze of fresh citrus, then baked to perfection with a gorgeous sugar crust on top.
Amy is the delightful author of The Savvy Kitchen, a recipe blog filled with delicious, homey family dishes.
I seem to face the same dilemma each month for Secret Recipe Club, but choosing just ONE recipe is always a tough challenge. Then, Amy shared this beautiful breakfast cake. Fortunately, I have a freezer filled with leftover summer fruit. Blueberries happen to be our favorites and sometimes, you just crave a warm blueberry muffin and tea on a cold November morning...or in this case, blueberry cake!
This cake is just utter perfection. It's light, delicate and moist. It's filled with sweet berries and subtle notes of lemons. To top it off, when it came out of the oven, there was this gorgeous sugar crust! I could barely wait to cut into it. Enjoy friends!
Buttermilk Blueberry Breakfast Cake
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 1x
Ingredients
- 1/2 cup unsalted butter, room temperature
- 2 tsp. lemon zest
- 3/4 cup + 3 tablespoon. sugar, divided
- 1 egg, room temperature
- 1 tsp. vanilla
- 2 cups flour, divided
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 2 cups fresh blueberries
- 1/2 cup buttermilk
Instructions
- Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan with butter or coat with non-stick spray and set aside.
- Cream butter with lemon zest and 3/4 cup plus 2 tbsp. of the sugar until light and fluffy.
- Add the egg and vanilla and beat until combined.
- Meanwhile, toss the blueberries with 1/4 cup of flour.
- In a separate bowl, whisk together the remaining 1 3/4 cup flour, baking powder and salt.
- Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
- Spread batter into the prepared pan. Sprinkle batter with remaining 1 tbsp. of sugar. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If still wet, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.)
- Let cool at least 15 minutes before serving.
Toodles,
Tammy<3
Shashi at RunninSrilankan says
I would so love a slice of this for breakfast, lunch and dessert! Love the lemon zest and blueberry combo and the buttermilk!
sarah k @ the pajama chef says
how fabulous! blueberries and cake for breakfast? sign me up!
Arman @ thebigmansworld says
The fact that it has breakfast and cake in the name makes me extremely happy- This looks so delicious Catherine!
Taylor@Food Faith Fitness says
I LOVE blueberries and with this dish-YUM!!
Michelle @ A Dish of Daily Life says
Oh I could definitely go for this for breakfast this morning...it is calling my name!
Heather @ Join Us, Pull up a Chair says
Blueberry cake for breakfast? Sign me up! Great recipe for the SRC!
allie @ Through Her Looking Glass says
I'm with April, Tammy. Who wouldn't love blueberry cake for breakfast? I'm in. Love the citrus touch, something about lemon with blueberries....they complement each other perfectly.
April says
Your cake looks amazing, and that sugar crust...! Who wouldn't love to have cake for breakfast?!