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Blueberry Breakfast Cake

A simple, summery, moist, blueberry breakfast cake with the perfect sweetness. 

Prep Time 15 minutes
Cook Time 35 minutes
Cool Time 15 minutes
Total Time 50 minutes
Servings 12
Author Sunup to Sundown

Ingredients

  • 1/2 cup butter, softened
  • zest from 1 large lemon
  • 1 cup sugar (set aside 1 tablespoon for sprinkling)
  • 1 egg, room temperature
  • 1 tsp vanilla
  • 2 cups all-purpose flour (set 1/4 cup of this to toss with the blueberries)
  • 2 tsp baking powder
  • 1 tsp sea salt
  • 2 cups fresh or frozen blueberries
  • 1/2 cup buttermilk

Instructions

  1. Preheat the oven to 350 degrees.  Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of sugar until light and fluffy. 

  2. Add the egg and vanilla and beat until combined.  Meanwhile, toss the blueberries with 1/4 cup of flour, then whisk together the remaining flour, baking powder and salt. 

  3. Add half of the flour mixture to the batter, and stir with spatula to incorporate.  Add all the buttermilk.  Stir.  Add remaining flour, and stir until flour is absorbed.  Fold in the blueberries.  (Leave excess flour from the blueberry bowl behind.) 

  4. Grease an 8 or 9 inch square baking pan.  Spread the batter into the pan.  The batter will be very thick. Just press it as carefully as you can and try not to squish the blueberries.  Sprinkle the batter with the remaining tablespoon of sugar.  Bake for 35 to 45 minutes.  Check with toothpick for doneness.  Let cool at least 15 minutes before serving. 

Recipe Notes

What if I don't have buttermilk? Place 2 teaspoons of vinegar or lemon juice into a liquid measuring cup.  Fill cup with milk until it reaches the 1 cup line.  Let stand for five minutes.  Use as directed.