Meet your new breakfast or brunch bff? Lemon Blueberry Breakfast Cake is moist from the buttermilk, uses lemon zest to provide subtle lemon flavor, and chock FULL of fresh blueberries. Recipe at KathleensCravings.com
- 1/2 cup unsalted butter (1 stick. Softened to room temperature)
- 1 cup sugar
- 1 lemon (zested)
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all purpose flour (divided)
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
- 2 cups fresh or frozen blueberries
- 1/2 cups buttermilk
- raw turbinado sugar (a tablespoon or two to sprinkle on top. Optional)
- Preheat oven to 350ºF. Grease an 8×8 inch baking pan and line with parchment paper if you’d like.
- In a stand mixer or large bowl with a hand mixer, cream the butter, sugar, and lemon zest until light colored and fluffy.
- Add the vanilla and the egg, beat until combined.
- In a medium bowl, toss the blueberries with 1/4 cup of the flour. In another medium bowl, whisk the 1 3/4 cup flour remaining with the salt and baking powder.
- Add about half of the flour mixture to the batter. Fold to combine with a spatula or spoon. Add the buttermilk and stir to combine. Add the remaining flour mixture and stir to combine. Fold in the blueberries (leaving any extra flour in the bowl, so use a spoon to scoop out blueberries vs dumping in).
- Pour the batter into the prepared pan. Sprinkle the batter with the raw sugar. Bake in the preheated oven for about 45 minutes – use a toothpick to check for doneness (I like to check at 40 minutes and then go from there). Some crumbs on the toothpick is good, you don’t want any wet batter.
- Allow to cool for 10-15 minutes before serving.
If you don’t have buttermilk: put two teaspoons of white vinegar in a measuring cup, add regular milk to the 1/2 cup line. Allow to sit for 5 minutes before using.
If using frozen blueberries, you don’t need to thaw them.
- Category: Breakfast
- Cuisine: American