Big buttermilk flavor without the pancakes? What a delicious change of pace! This Buttermilk Breakfast Cake is tender and sweet, infused with the sunny zest of lemon and the creamy tang of buttermilk. Some bursts of blueberries add refreshment and tartness to this treat. Buttermilk Breakfast Cake is the dessert you can and should serve for breakfast or brunch, and isn’t that the dream?
Ingredients
- 1 cup sugar, divided
- 1/2 cup unsalted butter, room temperature
- 1 large lemon, zested
- 1 egg, room temperature
- 1 teaspoon vanilla
- 2 cups fresh blueberries, washed and dried
- 2 cups all-purpose flour, divided
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 cup buttermilk
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease an 8-inch square baking pan.
Step 3 –Line the greased pan with parchment paper.
Step 4 –Reserve 1 tablespoon of the sugar, and then, using a stand mixer or a hand-held mixer, cream the remaining sugar, the butter, and the lemon zest together, until light and fluffy.
Step 5 –Add the egg and the vanilla to the butter mixture and beat until combined.
Step 6 –In a small bowl, toss the blueberries with 1/4 cup of the flour.
Step 7 –In another bowl, whisk the remaining flour, the baking powder, and the salt together until thoroughly combined.
Step 8 –Add 1/2 of the dry ingredients mixture to the batter and stir with a spatula to incorporate.
Step 9 –Add the buttermilk and stir.
Step 10 –Add the remaining dry ingredients mixture, stirring until the flour is absorbed.
Step 11 –Fold in the blueberries, leaving any excess flour in the small blueberry bowl.
Step 12 –Spread the batter into the prepared pan.
Step 13 –Sprinkle the top of the batter with the reserved 1 tablespoon of sugar.
Step 14 –Bake until a toothpick inserted into the center comes out clean, about 35-45 minutes.
Step 15 –Let cool for 15 minutes.
Step 16 –Serve.
