Buttermilk-Blueberry Breakfast Cake
Prep time
Cook time
Total time
This easy recipe for Buttermilk-Blueberry Breakfast Cake is a great way to start the morning! It is moist, doubles as a dessert, & loaded with blueberries.
Recipe type: Breakfast
Cuisine: American
Serves: 9
  • ½ cup unsalted butter, room temperature
  • 2 teaspoons lemon zest (zest from 1 large lemon)
  • ¾ cup + 2 tablespoons sugar
  • 1 egg, room temperature
  • 1 teaspoon vanilla
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups fresh blueberries
  • ½ cup buttermilk
  • 1 extra tablespoon sugar for sprinkling on top
  1. Preheat oven to 350 degrees.
  2. Cream butter with lemon zest and sugar (3/4 cup + 2 tablespoons) until light and fluffy.
  3. Add the egg and vanilla and beat until combined.
  4. Meanwhile, toss the blueberries with ¼ cup of the flour, then whisk together the remaining flour, baking powder and salt.
  5. Add the flour mixture to the batter a little at a time, alternating with the buttermilk.
  6. Fold in the blueberries.
  7. Grease a 9-inch square baking pan (or something similar) with butter or non-stick spray and spread the batter into pan.
  8. Sprinkle batter with 1 tablespoon of sugar.
  9. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple more minutes.
  10. Let cool 15-20 minutes before serving.
  11. Enjoy!
Recipe by Wishes and Dishes at https://wishesndishes.com/buttermilk-blueberry-breakfast-cake/